Dirty Martini Pasta Salad
Ruffled pasta tossed in a zesty vinaigrette with sliced green olives, fresh parsley, and chunky blue cheese. A bold, briny pasta salad inspired by the classic dirty martini.
Equipment
- 1 | Large pot | for pasta
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 | Knife |
- 1 | Fork or tongs | for tossing
Ingredients
- 8 | oz | ruffled pasta | farfalle or similar
- 1/3 | cup | olive oil |
- 2 | tbsp | red wine vinegar |
- 1 | tsp | Dijon mustard |
- 1 | cup | green olives | sliced
- 1/2 | cup | blue cheese | crumbled
- 1/4 | cup | fresh parsley | chopped
- 2 | tbsp | chives | snipped
- 1 | | salt and pepper | to taste
Instructions
- Cook ruffled pasta in salted water until al dente; drain and rinse briefly.
- Whisk olive oil, red wine vinegar, Dijon, salt, and pepper in a large bowl.
- Add the warm pasta to the vinaigrette and toss to coat.
- Slice the green olives and add them to the bowl.
- Sprinkle in the chopped parsley and toss gently.
- Fold in the crumbled blue cheese, leaving some larger chunks.
- Taste and adjust seasoning if needed.
- Top with snipped chives and serve, or chill for 30 minutes.
- Tip: Dress the pasta while it is still slightly warm so it absorbs the vinaigrette better.
Notes
Keeps in the refrigerator up to 3 days; flavors improve after resting.
Add a splash of olive brine for extra “dirty” martini flavor if desired.
Feta can replace blue cheese for a milder version.
Best served cold or at cool room temperature.
Add a splash of olive brine for extra “dirty” martini flavor if desired.
Feta can replace blue cheese for a milder version.
Best served cold or at cool room temperature.