Best 5 Olive Pasta Salad Recipes

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Steps:

• In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
• Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

OLIVE PASTA SALAD

Steps:

• Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix the olives, mayonnaise, celery seed, pepper, and salad seasoning. Toss in the eggs and macaroni. Cover, and chill at least 3 hours in the refrigerator before serving.

VERMICELLI OLIVE PASTA SALAD

Steps:

• Cook vermicelli according to package directions.
• Whisk together Accent seasoning, seasoned salt, oil and lemon juice.
• Toss with vermicelli in a large bowl.
• Refrigerate while chopping vegetables.
• In a small bowl, whisk together mayonnaise and parmesan cheese.
• Add vegetables and mayonnaise sauce to vermicelli and toss well to combine.
• Refrigerate overnight before serving.

BLEU CHEESE & OLIVE PASTA SALAD

Steps:

• 1. Cook the pasta in a pot of salted boiling water, until just past done. Drain, and run under running water to cool and stop the cooking process, drain well. Place in a large mixing bowl and set aside.
• 2. While the pasta is cooking, in a small bowl, add the mayo, lemon or lime juice, and whisk together, season with salt and pepper to taste, as desired. Whisk until smooth. Prep the olives, cheese, and spring onion.
• 3. Add the prepped items and dressing to the pasta and toss to mix well. Cover and place in the fridge for at least 2 hours before serving.
• 4. Serve as a side dish with any meal. Enjoy.

PROSCIUTTO AND OLIVE PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt and oil. Drain and rinse well with cold water; drain.
• In large bowl, stir together spinach, olives, prosciutto, oregano and oil. Add pasta and cheese; toss well.