Olive Tapenade Pasta Salad
Olive Tapenade Pasta Salad is a delicious and versatile classic Mediterranean salad. The olive sauce adds a salty, spicy, and slightly meaty flavor to the pasta. The combination of black and green olives provides a wonderful combination of textures and flavors. Pasta salad is a great side dish or light main dish. It's a quick and easy preparation with contrasting textures and hints of delicious finish.
Olive Tapenade Pasta Salad is a dish that can be easily tailored to suit individual tastes and dietary needs Combining the rich taste of olive tapenade with the satisfying texture of pasta, this salad is a quick weeknight salad, a protein-rich meal prep, or a cheerful addition to picnics and enjoyment.
- 8 ounces Pasta (of your choice)
- Salt for boiling water
- 2 tablespoon Olive oil
- 1 head Broccoli, divided into florets and chopped
- 1 cup Green beans, cut into pieces
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, cubed
- 1/2 cup Olives, sliced
- A handful of fresh basil leaves, chopped
- 4 ounces Feta cheese, cut into cubes
- 1/4 cup Olive oil
- 2 tablespoon Lemon juice
- 2 Cloves of garlic, crushed
- Salt and pepper to taste
- 1 teaspoon Italian herbs
- 1 cup Olives
- 1 tablespoon Capers
- 2 tablespoon Olive oil
- 1 Clove of garlic
- 1 Zest lemon
- 1 Juice lemon
- 1 teaspoon Dried oregano
- Slices of bread, toasted with vegetable oil
Begin by cooking the pasta according to the instructions on the package. For taste, add a small amount of salt to the boiling water. Once cooked, drain the pasta and mix in the 2 tablespoons of olive oil. Set it aside to cool.
In a pot of boiling water, add the broccoli florets and green beans. Cook for about 2 minutes, then drain and rinse them under cold water to cool them down.
In a large mixing bowl, combine the cherry tomatoes, cucumber cubes, sliced olives, and chopped basil leaves.
Add the cooled pasta, broccoli, and green beans to the bowl with the other ingredients.
In a separate small bowl, whisk together the olive oil, lemon juice, crushed garlic, salt, pepper, and Italian herbs to create the dressing.
After adding the dressing to the pasta salad, mix everything until well covered.
Now, onto the olive tapenade. In a blender or food processor, combine the olives, capers, olive oil, garlic, lemon zest, lemon juice, and dried oregano. Blend until you achieve a smooth and spreadable consistency.
Cut your bread into slices and toast them using a bit of vegetable oil.
To serve, arrange the pasta salad on a plate, alongside the toasted bread. Place a dollop of the olive tapenade on the side.
Delightful pasta salad with a flavorful olive tapenade. Enjoy your meal.
Servings: 8 ServingCalories:366kcalTotal Fat:14gSaturated Fat: 7gCholesterol:28mgSodium:302mgPotassium:158mgTotal Carbohydrate:42gDietary Fiber: 1gSugars: 2gProtein:16gVitamin A: 284IUVitamin C: 2mgCalcium: 208mgIron: 1mg
- Roasted vegetables: roasted vegetables such as zucchini, eggplant, and red onion add a smoky and savory flavor to the salad.
- Artichoke hearts: marinated or canned artichoke hearts add a tangy and savory flavor to the salad.
- Asparagus: blanched or grilled asparagus spears add a tender and savory flavor to the dish.
- Corn: fresh or frozen corn kernels add a sweet and crunchy texture to the salad.
- Radishes: thinly sliced radishes add a spicy and crunchy texture to the salad.
- Bell peppers: sliced or diced bell peppers add a sweet and crunchy texture to the salad.
Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!
