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
Scale
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
