MY DIRTY MARTINI PASTA SALAD IS THE CHIC SUMMER SIDE YOU SHOULD BE MAKING
Now you can sip your dirty martini and eat it too. Transforming familiar dishes into the flavors of a classic cocktail isn’t necessarily new, but it sure is fun. You proved to be big fans of our dirty martini dip, deviled eggs, and steak frites, so why not just keep going with it? Welcome, dirty martini pasta salad, to the table. Salty, briny green olives, crisp vermouth and lemon, and umami-packed Parmesan and blue cheese create a simple, celebratory side you won’t want to miss.
The pasta:
You can use whatever pasta you love for pasta salad here, but personally, my favorites are mafalde corte or farfalle pasta. If you’ve never used mafalde corte before, give it a try—the shape and ridges are perfect for pasta salad, and it just looks so fun.
The olives:The Castelvetrano olives in this recipe can certainly be chopped, but crushing creates cracks all over their surfaces, so the vermouth can seep in during this quick soak. To do this, place an olive or two on a cutting board. Using the flat side of a large chef’s knife parallel to the board, firmly press down. For even more vermouth flavor, feel free to soak the olives overnight.
The blue cheese:Now I know that not everyone is a fan of blue cheese; if you are, then this message isn’t for you. If you’re on the fence, I highly recommend you include this addition—even if it’s starting with just half of the amount or sprinkling some on your own serving. The umami flavor of this cheese variety complements the salty brine and creates richness.
More protein:
Boost the protein in this dish with a can of rinsed and drained white beans, 2 cups of shredded cooked chicken, or a big handful of toasted pine nuts or walnuts. This salad is meant to be riffable, after all. Feel free to use up whatever you have left over or have extra of in the pantry.
Storage:This dish can be made up to 3 days ahead. Make sure it’s tightly covered or stored in an airtight container to prevent it from drying out, then refrigerate. Before serving, bring it to room temperature for 30 minutes, then season further and drizzle with oil if needed. Or, even better, keep the components separate (pasta, dressing, soaked olives) and toss when you’re ready to serve.
Did you try making this? Let us know what you think with a rating and review below!
Glassware courtesy of Viski.
Yields: 4 servings
Prep Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 1 c. pitted Castelvetrano olives, plus 1/4 cup olive brine
- 3 tbsp. dry vermouth
- Kosher salt
- 8 oz. mafalde corte or farfalle pasta
- 1 large garlic clove, grated
- 1 large lemon, zested, juiced
- 1 tbsp. Dijon mustard
- Freshly ground black pepper
- 1/2 c. extra-virgin olive oil
- 1/2 c. finely grated Parmesan
- 1 c. coarsely chopped fresh parsley
- 1/4 c. crumbled blue cheese (optional)
Directions
- Crush olives with the flat side of a chef’s knife (or coarsely chop). Transfer to a medium bowl. Add vermouth and marinate, stirring occasionally, until ready to use.
- Meanwhile, in a medium pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and return to pot.
- In a large bowl, whisk olive brine, garlic, lemon zest and juice, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in oil until blended. Stir in Parmesan.
- To bowl, add pasta, olives (including vermouth), and parsley and toss until noodles are coated; season with salt and pepper, if needed. Gently stir in blue cheese (if using).
