Jalapeño-Stuffed Olive Pasta Salad
| Prep Time: 30 min | Cook Time: 10 min |
| Servings: 6 | Skill Level: easy |
Perfect to prep ahead and take to the beach or a picnic. This Summer pasta salad tastes better the next day, when the flavors meld together!
Recipe and image attributed by Chef Jamie Gwen
Ingredients
Dressing
- 3 tablespoons lemon juice
- 3 tablespoons red wine vinegar
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1/4 cup extra virgin olive oil
- Salt and freshly ground pepper
Salad
- 1 pound short cut pasta
- 1 cup Pearls Jalapeño-Stuffed Olives
- 1 sweet red bell pepper, diced
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- One 14-ounce can garbanzo beans, drained and rinsed
- 1/4 cup sliced pepperoncini, drained
- 4 ounces crumbled feta cheese
- 1/2 cup mixed fresh herbs (try basil, oregano and mint or dill)
- 3 tablespoons roasted pistachios, chopped
Cooking Instructions
- To make the dressing, combine the ingredients in a Mason jar and season generously with salt and pepper. Shake to combine.
- Cook the pasta in salted boiling water and drain.
- Meanwhile, combine the olives, bell pepper, cucumber, tomatoes, garbanzo beans, pepperoncini, feta cheese, herbs, and pistachios in a large mixing bowl.
- Add the hot cooked pasta and the dressing and toss well.
- Serve the pasta salad warm or cold.
