This unique recipe combines the classic flavors of a dirty martini—think olives, brine, and a touch of sophistication—with the comforting, hearty nature of pasta.
Ingredients
Scale:
8 ounces rotini or penne pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup green olives, pitted and sliced
1/4 cup Kalamata olives, pitted and sliced
1/4 cup capers, drained
1/4 cup fresh parsley, chopped
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons olive brine (from the olive jar)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the rotini or penne pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process.
While the pasta cooks, wash and chop the cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl along with the green and Kalamata olives, capers, and fresh parsley.
In a separate bowl, whisk together the mayonnaise, sour cream, olive brine, lemon juice, and Dijon mustard until smooth and creamy. Season with salt and pepper to taste.
Once the pasta has cooled, add it to the bowl of vegetables. Pour the creamy dressing over the pasta and vegetables, mixing gently until everything is well-coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a good stir. Taste and adjust seasoning if necessary before plating. Garnish with additional parsley if desired.
