If you love the briny sophistication of a dirty martini and crave a pasta salad that’s zippy, bright, and a little bit rebellious, you’re about to meet your new obsession: Dirty Martini Pasta Salad! This crisp, zesty, and utterly addictive salad is everything you adore about the classic cocktail—olives, olive brine, a flash of fresh lemon—tumbled together with perfectly cooked pasta and creamy cheese. It’s a dish that looks fancy but comes together in a flash, making it ideal for both weeknight dinners and glamorous gatherings alike.
Why You’ll Love This Recipe
- Irresistibly Briny: The combination of green olives and olive brine delivers that iconic dirty martini flavor in every forkful.
- Quick to Prepare: It takes less than an hour from start to finish, but tastes like you fussed for hours.
- Easy to Customize: This Dirty Martini Pasta Salad is endlessly flexible, so you can tailor it to suit your tastes or dietary needs.
- Perfect for Sharing: Make it ahead for a crowd or stash leftovers for an indulgent lunch—this salad is always ready to please.
Ingredients You’ll Need
Dirty Martini Pasta Salad comes together with just a handful of bold, flavorful ingredients. Each component plays an essential role—bringing tang, creaminess, or a welcome bite—so you get that blissful balance of salty, zesty, and fresh in every mouthful.
- Pasta of choice (½ pound): Mafalda Corta works beautifully for trapping dressing, but any short pasta (like fusilli or rotini) will do—use gluten-free if needed.
- Large green olives (1 cup, pitted and roughly chopped): They provide classic dirty martini flavor and that signature briny pop.
- Feta cheese (about 100g, cubed) or blue cheese crumbles: Feta lends mellow creaminess, while blue cheese adds tangy funk—pick your team!
- Extra virgin olive oil (⅓ cup): The backbone of the dressing—choose a peppery, high-quality oil for the best result.
- Olive brine (¼ cup): Don’t skip this! Olive brine is the secret ingredient that transforms this salad into a true dirty martini experience.
- Fresh garlic (1 clove, minced): Adds aromatic zing to the dressing without overpowering the other flavors.
- Lemon (for zest and juice): Brightens and balances the salty, savory notes—use half for zest and a squeeze of juice.
- Black pepper, to taste: A finishing touch that ties everything together with gentle warmth.
Variations
There are so many ways to make this Dirty Martini Pasta Salad your own! Feel free to riff on the basics—just like a bartender customizes your martini—so each bowl reflects your mood, pantry, or dietary preferences.
- Try different cheeses: Swap feta for blue cheese, goat cheese, or even shaved Parmesan for a new level of creaminess.
- Add fresh herbs: Toss in chopped parsley, dill, or chives for extra color and fresh, herbal brightness.
- Include protein: Stir in drained canned tuna, chickpeas, or shredded rotisserie chicken to make this a more filling meal.
- Switch up the olives: Use a mix of pimento-stuffed, kalamata, or Castelvetrano olives for even more flavor variety and visual appeal.
- Keep it vegan: Use a plant-based cheese or skip the cheese entirely—this salad’s bold flavors can stand on their own!
How to Make Dirty Martini Pasta Salad
Step 1: Cook and Chill the Pasta
Bring a large pot of lightly salted water to a boil, then cook your pasta according to package directions until al dente. As soon as it’s done, drain and rinse it under cold water to stop the cooking and cool it down fast—this helps keep the salad light and refreshing. Shake off as much excess water as possible.
Step 2: Shake Up the Dirty Martini Dressing
While the pasta cools, grab a mason jar and add the olive oil, olive brine, minced garlic, the zest of half a lemon, a generous squeeze of lemon juice, and plenty of cracked black pepper. Screw on the lid and shake vigorously until the dressing is cloudy and emulsified—like your favorite cocktail getting ready to party!
Step 3: Toss Everything Together
In a big mixing bowl, combine the cooled pasta, chopped green olives, and cubes of feta (or blue cheese crumbles). Drizzle the entire jar of dirty martini dressing over the top, then toss gently until everything is glossy, well coated, and happily mingling. Taste and adjust with more lemon, pepper, or a sprinkle of salt if needed.
Step 4: Chill and Serve
For absolutely the best flavor, cover and chill your Dirty Martini Pasta Salad for at least 30 minutes before serving. This time lets all the lovely flavors marry, so the salty, citrusy, and creamy notes shine bright when you dig in.
Pro Tips for Making Dirty Martini Pasta Salad
- Light Hand with Salt: The brine and cheese are salty superstars already—taste before adding extra salt at the end, or your salad might be a salt bomb!
- Choose the Right Pasta: Short, textured shapes like Mafalda Corta, rotini, or fusilli pick up more dressing and stick with the olives and cheese better than long noodles.
- Dressing Magic: Always zest your lemon before juicing, and shake the dressing until creamy for the best distribution of bright and tangy flavors.
- Let It Mingle: For the most robust Dirty Martini Pasta Salad flavor, don’t skip the chill time—the briny notes soften and meld, transforming a good salad into a phenomenal one.
How to Serve Dirty Martini Pasta Salad
Garnishes
Give your Dirty Martini Pasta Salad an extra pop of personality by sprinkling on a few reserved olives, a flourish of fresh chopped herbs (parsley or dill are lovely), or an extra crumble of feta or blue cheese right before serving. A crack of black pepper or a twist of lemon zest adds a final, aromatic flourish reminiscent of a just-made martini.
Side Dishes
This robust, zesty salad shines next to grilled chicken, roast salmon, or a platter of Mediterranean-inspired mezze. It’s also at home sidling up to charcuterie boards, crusty bread, or a simple leafy salad—think picnic spread, but on vacation in the Mediterranean.
Creative Ways to Present
Transform Dirty Martini Pasta Salad from simple to stunning by serving it in martini glasses at your next cocktail party for a playful, thematic presentation. You could also pile it high on a big platter nestled with lemon wedges and extra olives for family style sharing, or pack it up in jars for effortlessly chic picnic fare.
Make Ahead and Storage
Storing Leftovers
Store any leftover Dirty Martini Pasta Salad in an airtight container in the refrigerator. It keeps well for up to three days and only gets tastier as the flavors continue to develop. For the best texture, let the salad sit at room temperature for about 15 minutes before serving again—this wakes up all the flavors and keeps the pasta pleasantly tender.
Freezing
Freezing isn’t recommended for this pasta salad, as both the cheese and olives tend to lose their texture and the dressing may separate. The beauty of Dirty Martini Pasta Salad really shines when it’s fresh and properly chilled, so enjoy it from the fridge, not the freezer.
Reheating
This salad is meant to be served cold or at cool room temperature, just like a real dirty martini. If it’s straight from the fridge, simply give it a gentle toss after letting it stand out for a bit. No need for the microwave—just shake up, serve, and savor!
FAQs
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Can I make Dirty Martini Pasta Salad ahead of time?
Absolutely! This pasta salad actually improves as it sits and chills, so making it several hours in advance (or even the day before) is a great idea. Just give it a good toss before serving and taste for seasoning, as flavors can mellow over time.
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What type of pasta works best?
Short, nubby shapes like Mafalda Corta, rotini, or fusilli are perfect because they capture the dressing and bits of olive and cheese. Avoid long pastas like spaghetti or very large shells, which can make the salad harder to eat and less cohesive.
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Is Dirty Martini Pasta Salad very salty?
Thanks to the olive brine and feta, it is definitely bold and briny—but as long as you use a light hand with additional salt and taste as you go, the flavors stay punchy and delicious, not overwhelming. Always salt with caution here!
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Can I make this pasta salad vegan?
Absolutely—just swap in a plant-based feta or leave out the cheese altogether. The tangy brine, olives, and punchy garlic-lemon dressing will still deliver that unmistakable Dirty Martini Pasta Salad experience.
Final Thoughts
I can’t recommend this Dirty Martini Pasta Salad enough—it’s bold, fun, and always a conversation starter. Whether you’re a devotee of martinis or just love a briny, refreshing twist on pasta salad, this recipe is guaranteed to delight. Give it a try, and be ready for everyone to ask where you found such a clever new favorite!
Print
Dirty Martini Pasta Salad Recipe
- Prep Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This Dirty Martini Pasta Salad recipe combines the flavors of a dirty martini cocktail with a classic pasta salad, creating a unique and refreshing dish that is perfect for summer gatherings or potlucks.
Ingredients
- 1/2 pound pasta of choice
Pasta:
- 1/3 cup extra virgin olive oil
- 1/4 cup olive brine
- 1 clove fresh minced garlic
- Zest of half a lemon
- Juice of 1/4 lemon
- Black pepper to taste
Dressing:
- 1 cup pitted large green olives, roughly chopped
- 100 g feta cheese, cubed or blue cheese crumbles
Additional:
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
- Prepare the Dressing: In a mason jar, combine olive oil, olive brine, garlic, lemon zest, lemon juice, and black pepper. Shake well.
- Assemble the Salad: In a bowl, mix pasta, olives, and feta. Pour dressing over and toss to coat. Adjust seasoning to taste.
Notes
- Lightly salt pasta water and adjust salad seasoning carefully due to the saltiness of olives and feta.
- Green olives are recommended for a classic martini flavor.
- Gluten-free pasta can be used as a substitute.
- Chill salad for at least 30 minutes before serving for best flavor.
- Store leftovers in the fridge for up to 3 days, allowing the salad to return to room temperature before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
