Dirty Martini Pasta Salad Recipe
Introduction
This Dirty Martini Pasta Salad offers a tangy and savory twist on a classic pasta salad, inspired by the flavors of a dirty martini. With Castelvetrano olives, lemon, and Parmesan, it’s a refreshing and satisfying dish perfect for warm days or as a side at gatherings.
Ingredients
- 1 cup pitted Castelvetrano olives, plus 1/4 cup olive brine
- 3 tablespoons dry vermouth
- Kosher salt
- 8 ounces mafalde corte or farfalle pasta
- 1 large garlic clove, grated
- 1 large lemon, zested and juiced
- 1 tablespoon Dijon mustard
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan
- 1 cup coarsely chopped fresh parsley
- 1/4 cup crumbled blue cheese (optional)
Instructions
- Step 1: Crush the olives with the flat side of a chef’s knife or coarsely chop them. Transfer to a medium bowl, add the vermouth, and marinate while stirring occasionally until ready to use.
- Step 2: Bring a medium pot of salted water to a boil. Cook the pasta according to package directions until al dente, stirring occasionally. Drain and return the pasta to the pot.
- Step 3: In a large bowl, whisk together olive brine, grated garlic, lemon zest and juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in the olive oil until the dressing is well blended. Stir in the grated Parmesan cheese.
- Step 4: Add the cooked pasta, marinated olives with vermouth, and chopped parsley to the bowl. Toss gently to coat the noodles evenly. Adjust seasoning with salt and pepper if needed. If desired, fold in the crumbled blue cheese just before serving.
Tips & Variations
- Use farfalle if mafalde corte is unavailable; both hold the dressing well.
- For a dairy-free option, omit the Parmesan and blue cheese or substitute with nutritional yeast.
- Chill the salad for an hour before serving to allow flavors to meld beautifully.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. If it thickens after chilling, let it sit at room temperature for 10–15 minutes and toss gently to revive the texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of olives for this salad?
Yes, you can substitute Castelvetrano olives with other green olives or even Kalamata olives, but they will change the flavor profile. Castelvetrano olives are mild and buttery, which works best for this recipe.
Is it necessary to use vermouth in the marinade?
Dry vermouth adds a subtle herbal complexity that mimics a dirty martini. If you prefer, you can substitute dry white wine or omit it entirely, but it’s recommended for authentic flavor.
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Dirty Martini Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Dirty Martini Pasta Salad is a vibrant and flavorful cold pasta dish inspired by the classic cocktail. It features tender mafalde or farfalle pasta tossed with briny Castelvetrano olives marinated in dry vermouth, a zesty lemon-Dijon vinaigrette with olive brine, and fresh parsley, finished with a salty Parmesan kick and optional tangy blue cheese for extra depth. Perfect for a refreshing side or light lunch, this salad combines bright citrus, herbal notes, and savory olive flavors for an exciting twist on a pasta salad.
Ingredients
Olives and Marinade
- 1 cup pitted Castelvetrano olives
- 1/4 cup olive brine
- 3 tablespoons dry vermouth
- Kosher salt, to taste
Pasta
- 8 ounces mafalde corte or farfalle pasta
Dressing
- 1 large garlic clove, grated
- 1 large lemon, zested and juiced
- 1 tablespoon Dijon mustard
- Freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan cheese
Additional Ingredients
- 1 cup coarsely chopped fresh parsley
- 1/4 cup crumbled blue cheese (optional)
Instructions
- Marinate the Olives: Crush the pitted Castelvetrano olives with the flat side of a chef’s knife or coarsely chop them, then transfer to a medium bowl. Add the dry vermouth and stir occasionally to marinate while preparing the rest of the salad, allowing the olives to absorb the vermouth flavors.
- Cook the Pasta: Bring a medium pot of salted water to a boil. Add the mafalde or farfalle pasta and cook until al dente according to the package directions, stirring occasionally to prevent sticking. Drain the pasta and return it to the pot to hold briefly while making the dressing.
- Prepare the Dressing: In a large bowl, whisk together the olive brine, grated garlic, lemon zest and juice, Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing emulsifies. Stir in the finely grated Parmesan cheese to blend well.
- Toss the Salad: Add the cooked pasta, marinated olives with their vermouth, and chopped fresh parsley to the bowl with the dressing. Toss gently until the noodles are well coated with the dressing and evenly combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Add Blue Cheese (Optional): If using, gently fold in the crumbled blue cheese just before serving to add a creamy, tangy contrast to the salad’s bright flavors.
Notes
- Use Castelvetrano olives for their mild, buttery flavor, but other green olives can work in a pinch.
- Dry vermouth adds a subtle herbal note reminiscent of the classic dirty martini cocktail.
- The olive brine in the dressing enhances the salad’s savory depth and ties into the olive flavor theme.
- Serve chilled or at room temperature for a refreshing side dish or light meal.
- Blue cheese is optional but adds a nice creamy tang; omit to keep the salad lighter or dairy-free.
- Parsley adds a fresh herbaceous note; feel free to add other fresh herbs like basil or chives for variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
Keywords: pasta salad, dirty martini, Castelvetrano olives, vermouth, lemon dressing, summer salad, vegetarian pasta salad
