PASTA SALAD WITH OLIVES RECIPES

OLIVE PASTA SALAD RECIPE | ALLRECIPES

Olive Pasta Salad Recipe | Allrecipes image

This recipe is better the second day, if there is any left over. My family fights for the leftovers! You can add more or less olives, celery seed, and mayonnaise to taste. Even better if made the night before and allowed to sit for several hours.

Provided by Marsha Glick

Categories Salad Pasta Salad Macaroni Salad Recipes

Total Time 3 hours 40 minutes

Prep Time 15 minutes

Cook Time 22 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 eggs
3 cups uncooked elbow macaroni
2 cups pimento-stuffed green olives, sliced
½ cup mayonnaise
2?½ teaspoons celery seed
¼ teaspoon black pepper
1 teaspoon salad seasoning

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.

Nutrition Facts : Calories 351.7 calories, CarbohydrateContent 32.4 g, CholesterolContent 98.3 mg, FatContent 20.7 g, FiberContent 2.5 g, ProteinContent 9.9 g, SaturatedFatContent 3.4 g, SodiumContent 1296.2 mg, SugarContent 1.1 g

"BEST OF THE OLIVE BAR" PASTA SALAD RECIPE | FOOD & WINE

"Best of the Olive Bar" Pasta Salad Recipe | Food & Wine image

This easy pasta salad comes together in just 15 minutes with help from the grocery store olive bar. Fresh oregano, cherry tomatoes, and feta cheese bring bright flavor to this easy summer salad, perfect for weeknight dinners, pool parties, and backyard barbecues. Customize this recipe with whatever captures your imagination at the store—casarecce pasta, stuffed olives, stemmed caperberries, pickled garlic—the possibilities are nearly endless.

Provided by Food & Wine

Categories Pasta + Noodles

Total Time 20 minutes

Yield 8

Number Of Ingredients 15

Ingredients

1/4 cup red wine vinegar
2 tablespoons fresh oregano leaves, chopped
4 teaspoons Dijon mustard
2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon)
2 medium garlic cloves, grated on a Microplane grater
1/2 teaspoon black pepper
1/2 cup olive oil
12 ounces orecchiette pasta, cooked according to package directions
1 cup cherry tomatoes, halved
1 cup loosely packed fresh basil leaves, torn
7 ounces feta cheese, cubed
1/2 cup sun-dried tomatoes, sliced
1/2 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
2 tablespoons drained capers

Steps:

Whisk together vinegar, oregano, mustard, lemon zest and juice, garlic, and black pepper in a large bowl. Add olive oil in a slow, steady stream, whisking constantly, until smooth.
Add cooked pasta, cherry tomatoes, basil, feta, sun-dried tomatoes, olives, and capers, and toss gently to combine. Serve at room temperature or chilled.

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"BEST OF THE OLIVE BAR" PASTA SALAD RECIPE | FOOD & WINE

This easy pasta salad comes together in just 15 minutes with help from the grocery store olive bar. Fresh oregano, cherry tomatoes, and feta cheese bring bright flavor to this easy summer salad, perfect for weeknight dinners, pool parties, and backyard barbecues. Customize this recipe with whatever captures your imagination at the store—casarecce pasta, stuffed olives, stemmed caperberries, pickled garlic—the possibilities are nearly endless.
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