35 Irresistible Olive Salad Recipes for Flawless Gatherings

Gatherings just got more delicious! Whether you’re hosting a casual potluck or an elegant dinner party, olive salads bring vibrant flavor and effortless sophistication to any table. From zesty Mediterranean classics to creative modern twists, these 35 irresistible recipes will transform your entertaining game. Get ready to discover your new favorite crowd-pleaser that’s sure to make every gathering flawless and memorable.

Mediterranean Olive and Feta Salad

Perfect for those seeking a vibrant, no-cook meal, this Mediterranean Olive and Feta Salad comes together with minimal effort and delivers maximum flavor. Preparing this dish is a straightforward process that yields a refreshing result ideal for busy weeknights or casual entertaining.

Ingredients

For the Salad Base
– 6 cups chopped romaine lettuce
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup thinly sliced red onion

For the Dressing
– 3 tbsp extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– 1/4 tsp black pepper

Instructions

1. Wash the romaine lettuce thoroughly under cold running water for 30 seconds to remove any dirt.

2. Pat the lettuce completely dry using a salad spinner or clean kitchen towels.

3. Chop the dried lettuce into 1-inch pieces until you have 6 cups.

4. Place the chopped lettuce in a large serving bowl.

5. Cut 1 cup of cherry tomatoes in half lengthwise.

6. Add the halved tomatoes to the bowl with the lettuce.

7. Measure 1/2 cup of pitted Kalamata olives and add them to the bowl.

8. Crumble 1/2 cup of feta cheese directly over the salad ingredients.

9. Thinly slice enough red onion to yield 1/4 cup and add to the bowl.

10. In a small separate bowl, whisk together 3 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar for 15 seconds until emulsified.

11. Add 1 teaspoon of dried oregano and 1/4 teaspoon of black pepper to the dressing mixture.

12. Whisk the dressing for another 10 seconds to fully incorporate the seasonings.

13. Pour the prepared dressing evenly over the salad ingredients in the large bowl.

14. Toss the salad gently with salad tongs for 20 seconds until all components are lightly coated with dressing.

Bright, briny olives and creamy feta create a delightful contrast against the crisp lettuce base, while the tangy dressing ties everything together beautifully. For a creative twist, serve this salad in hollowed-out bell pepper halves or alongside grilled pita bread for scooping up every last bit.

Spicy Olive and Quinoa Salad

Ready to create a vibrant, protein-packed salad that comes together in under 30 minutes? This spicy olive and quinoa salad combines fluffy grains with briny olives and a zesty kick, perfect for meal prep or a quick lunch. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

– For the quinoa: 1 cup quinoa, 2 cups water, ½ tsp salt
– For the dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp red pepper flakes, ½ tsp garlic powder
– For assembly: ½ cup sliced Kalamata olives, ¼ cup chopped red onion, ¼ cup chopped fresh parsley

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and ½ tsp salt in a medium saucepan.
3. Bring quinoa mixture to a boil over high heat, then immediately reduce heat to low.
4. Cover saucepan and simmer quinoa for 15 minutes until all water is absorbed.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam.
6. Fluff cooked quinoa with a fork and spread on a baking sheet to cool completely.
7. Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp red pepper flakes, and ½ tsp garlic powder in a small bowl.
8. Combine cooled quinoa, ½ cup sliced Kalamata olives, ¼ cup chopped red onion, and ¼ cup chopped fresh parsley in a large mixing bowl.
9. Pour dressing over quinoa mixture and toss gently until evenly coated.
10. Refrigerate salad for at least 20 minutes to allow flavors to meld.

Just out of the refrigerator, this salad offers a delightful contrast of fluffy quinoa against the firm, briny olives, with the red pepper flakes providing a gradual heat that builds. The chopped parsley adds fresh brightness that cuts through the richness. Try serving it in lettuce cups for a low-carb option or alongside grilled chicken for a complete protein-packed meal.

Classic Olive Tapenade Salad

Tapping into Mediterranean flavors doesn’t require fancy techniques or hard-to-find ingredients, and this Classic Olive Tapenade Salad proves just that. This vibrant dish combines briny olives, fresh herbs, and crisp vegetables for a satisfying meal that comes together in minutes. You’ll appreciate how each component shines while creating a harmonious balance on your plate.

Ingredients

For the tapenade:
– 1 cup pitted Kalamata olives
– 2 tbsp capers, drained
– 2 garlic cloves
– 3 tbsp extra virgin olive oil
– 1 tbsp lemon juice

For the salad base:
– 6 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/4 cup fresh parsley leaves

Instructions

1. Place the pitted Kalamata olives, drained capers, and garlic cloves in a food processor.
2. Pulse the mixture 8-10 times until the ingredients are finely chopped but not pureed.
3. Add 3 tablespoons of extra virgin olive oil and 1 tablespoon of lemon juice to the food processor.
4. Pulse 3-4 more times just until the ingredients come together into a coarse paste.
5. Transfer the tapenade to a small bowl and set aside.
6. Wash and thoroughly dry 6 cups of mixed greens using a salad spinner.
7. Cut 1 cup of cherry tomatoes in half lengthwise using a sharp knife.
8. Peel and thinly slice half of a red onion into half-moons.
9. Pick 1/4 cup of fresh parsley leaves from their stems.
10. Combine the mixed greens, halved cherry tomatoes, sliced red onion, and parsley leaves in a large salad bowl.
11. Add the prepared tapenade to the salad bowl.
12. Toss the salad gently with salad tongs until all ingredients are evenly distributed.

Vibrant and textured, this salad offers a delightful contrast between the creamy tapenade and crisp vegetables. The briny olives and sharp garlic create depth while the fresh greens provide a refreshing counterpoint. For a creative twist, serve it alongside grilled chicken or spread any leftover tapenade on crusty bread for an appetizer.

Sicilian Olive and Orange Salad

Frequently overlooked but incredibly refreshing, Sicilian Olive and Orange Salad brings together the bright, sunny flavors of the Mediterranean in a dish that’s both simple and sophisticated. Follow these steps carefully to balance the sweet, salty, and tangy elements perfectly. This recipe is ideal for beginners, as each action builds confidence and ensures a vibrant result.

Ingredients

– For the salad base: 3 large navel oranges, 1 cup pitted Sicilian green olives, 1 small red onion
– For the dressing: 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/4 tsp salt, 1/4 tsp black pepper
– For garnish: 2 tbsp fresh mint leaves

Instructions

1. Peel the 3 large navel oranges completely, removing all white pith with a sharp knife.
2. Slice the peeled oranges crosswise into 1/4-inch thick rounds, removing any seeds if present.
3. Thinly slice the 1 small red onion into half-moons using a mandoline or sharp knife for even pieces.
4. Arrange the orange slices in a single layer on a serving platter to create a solid base.
5. Scatter the 1 cup pitted Sicilian green olives evenly over the orange slices.
6. Distribute the sliced red onion across the salad for a sharp, colorful contrast.
7. In a small bowl, whisk together 3 tbsp extra virgin olive oil and 1 tbsp red wine vinegar until emulsified.
8. Stir 1/4 tsp salt and 1/4 tsp black pepper into the dressing mixture until fully incorporated.
9. Drizzle the dressing evenly over the assembled salad, coating all components lightly.
10. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld.
11. Just before serving, tear 2 tbsp fresh mint leaves by hand and sprinkle them over the top for a fresh aroma.

You’ll love the juicy burst of oranges against the briny olives, all tied together by the zesty dressing. Try serving it alongside grilled fish or as a bright starter to cut through richer dishes.

Greek Olive and Tomato Horiatiki Salad

Unquestionably, this classic Greek salad brings Mediterranean sunshine to your table with its vibrant colors and bold flavors. Understanding the simple preparation will help you create an authentic horiatiki that showcases each ingredient at its peak. Using quality components makes all the difference in this timeless dish.

Ingredients

– For the vegetable base: 4 large ripe tomatoes (cut into wedges), 1 English cucumber (sliced into half-moons), 1 medium red onion (thinly sliced), 1 green bell pepper (julienned)
– For seasoning and garnish: 1 cup Kalamata olives (pitted), 8 oz block feta cheese, 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper

Instructions

1. Wash and dry all vegetables thoroughly to ensure crisp texture and food safety.
2. Cut 4 large tomatoes into 1-inch wedges and place them in a large salad bowl.
3. Slice 1 English cucumber into 1/4-inch thick half-moons and add to the bowl.
4. Thinly slice 1 red onion into half-rings and combine with other vegetables.
5. Cut 1 green bell pepper into thin julienne strips and incorporate into the mixture.
6. Sprinkle 1/2 teaspoon sea salt over the vegetables to help draw out natural juices.
7. Let the salted vegetables rest for 10 minutes to develop flavorful liquid in the bowl.
8. Pour 1/4 cup extra virgin olive oil evenly over the vegetable mixture.
9. Drizzle 2 tablespoons red wine vinegar across the salad components.
10. Add 1 cup pitted Kalamata olives and gently toss everything together.
11. Crumble 8 ounces feta cheese directly over the salad with your hands.
12. Sprinkle 1 teaspoon dried oregano and 1/4 teaspoon black pepper over the entire dish.
13. Fold all ingredients together gently to avoid crushing the tomatoes.
14. Serve immediately to maintain optimal texture and temperature.

Perfectly balanced between briny olives and sweet tomatoes, this salad offers a satisfying crunch from fresh vegetables against creamy feta. Present it alongside grilled chicken or stuffed into pita pockets for a complete Mediterranean meal that transports your senses straight to the Greek islands.

Lemon Herb Olive and Cucumber Salad

Bursting with bright, fresh flavors, this lemon herb olive and cucumber salad comes together quickly for a perfect side dish or light meal. By following these simple steps, you’ll create a vibrant salad that balances tangy, savory, and crisp textures beautifully. Let’s walk through each stage methodically to ensure your salad turns out perfectly balanced.

Ingredients

For the vegetables:
– 2 medium cucumbers, sliced into ¼-inch rounds
– ½ cup Kalamata olives, pitted and halved

For the dressing:
– 3 tablespoons extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh dill
– 1 teaspoon chopped fresh mint
– ½ teaspoon salt
– ¼ teaspoon black pepper

Instructions

1. Wash and dry 2 medium cucumbers thoroughly.
2. Slice the cucumbers into uniform ¼-inch rounds using a sharp knife.
3. Place the cucumber slices in a large mixing bowl.
4. Pit ½ cup Kalamata olives by pressing each olive firmly with the flat side of a knife until the pit pops out.
5. Cut each pitted olive in half lengthwise.
6. Add the halved olives to the bowl with the cucumbers.
7. In a small bowl, whisk together 3 tablespoons extra virgin olive oil and 2 tablespoons fresh lemon juice until emulsified.
8. Finely chop 1 tablespoon fresh dill leaves, discarding the tough stems.
9. Finely chop 1 teaspoon fresh mint leaves.
10. Add the chopped dill and mint to the dressing mixture.
11. Season the dressing with ½ teaspoon salt and ¼ teaspoon black pepper.
12. Whisk the dressing vigorously for 30 seconds until all ingredients are fully combined.
13. Pour the dressing over the cucumber and olive mixture.
14. Gently toss the salad with salad tongs until all ingredients are evenly coated with dressing.
15. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld.

Marvel at how the crisp cucumber slices provide a refreshing crunch against the briny olives, while the lemon-herb dressing brightens every bite. The cooling mint and dill create a sophisticated flavor profile that makes this salad perfect alongside grilled chicken or as part of a Mediterranean mezze platter. For an elegant presentation, serve it in a shallow bowl garnished with extra herb sprigs.

Warm Olive and Farro Grain Salad

Gently simmering grains and briny olives come together in this warm farro salad that’s perfect for transitioning between seasons. This methodical approach will guide you through creating a satisfying dish where each component maintains its distinct texture and flavor. You’ll appreciate how the hearty farro balances with the bright, salty notes for a complete meal.

Ingredients

For the farro:
– 1 cup farro
– 3 cups water
– 1/2 teaspoon salt

For the olive mixture:
– 1 tablespoon olive oil
– 1/2 cup chopped kalamata olives
– 1/4 cup chopped green olives
– 2 cloves minced garlic

For finishing:
– 2 tablespoons fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 teaspoon black pepper

Instructions

1. Rinse 1 cup farro under cold running water for 30 seconds to remove excess starch.
2. Combine rinsed farro, 3 cups water, and 1/2 teaspoon salt in a medium saucepan.
3. Bring the farro mixture to a boil over high heat, then reduce heat to maintain a gentle simmer.
4. Cook uncovered for 25 minutes until farro is tender but still chewy, stirring occasionally to prevent sticking.
5. Drain any remaining water from the cooked farro using a fine mesh strainer.
6. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
7. Add 2 cloves minced garlic and cook for 1 minute until fragrant but not browned.
8. Stir in 1/2 cup chopped kalamata olives and 1/4 cup chopped green olives.
9. Cook the olive mixture for 3 minutes, stirring constantly to warm through and blend flavors.
10. Add the drained farro to the skillet with the olive mixture.
11. Stir everything together until well combined and heated through, about 2 minutes.
12. Remove the skillet from heat and stir in 2 tablespoons fresh lemon juice.
13. Fold in 1/4 cup chopped fresh parsley and 1/4 teaspoon black pepper until evenly distributed.

You’ll notice the farro provides a satisfying chew against the firm olive pieces, while the lemon juice cuts through the richness beautifully. This salad shines when served warm alongside grilled chicken or stuffed into roasted bell peppers for a creative presentation that highlights its Mediterranean roots.

Pesto and Olive Caprese Salad

Tired of the same old Caprese salad? This pesto and olive version transforms the classic Italian favorite into something extraordinary with just a few simple additions. Today we’ll walk through creating this vibrant dish that’s perfect for summer gatherings or a quick weeknight side.

Ingredients

For the salad base:
– 4 large ripe tomatoes
– 8 ounces fresh mozzarella cheese
– 1/2 cup pitted Kalamata olives
– 1/4 cup fresh basil leaves

For the pesto dressing:
– 1/2 cup prepared basil pesto
– 2 tablespoons extra virgin olive oil
– 1 tablespoon fresh lemon juice

Instructions

1. Wash the tomatoes under cold running water and pat them completely dry with paper towels.
2. Slice each tomato into 1/4-inch thick rounds using a sharp serrated knife.
3. Slice the fresh mozzarella cheese into 1/4-inch thick rounds that match the tomato slices.
4. Arrange the tomato and mozzarella slices in an alternating pattern on a large serving platter.
5. Scatter the pitted Kalamata olives evenly across the arranged tomato and mozzarella slices.
6. Tear the fresh basil leaves by hand and sprinkle them over the entire salad.
7. Whisk together the prepared basil pesto, extra virgin olive oil, and fresh lemon juice in a small bowl until fully combined.
8. Drizzle the pesto dressing evenly over the entire salad using a spoon.
9. Let the salad rest at room temperature for 10 minutes before serving to allow the flavors to meld.

Really notice how the creamy mozzarella contrasts beautifully with the juicy tomatoes and briny olives. The pesto adds an herby depth that makes this salad feel both familiar and excitingly new. Try serving it alongside grilled chicken or as a topping for crusty bread for a complete meal that showcases these wonderful textures and flavors.

Roasted Red Pepper and Olive Salad

You’ll be amazed at how roasting transforms simple bell peppers into something extraordinary. This roasted red pepper and olive salad combines smoky sweetness with briny saltiness in a dish that’s both elegant and surprisingly simple to prepare. Let’s walk through each step together to create this vibrant Mediterranean-inspired salad.

Ingredients

For Roasting the Peppers

– 4 large red bell peppers
– 2 tablespoons olive oil
– 1/2 teaspoon salt

For the Dressing

– 3 tablespoons olive oil
– 1 tablespoon red wine vinegar
– 1 garlic clove, minced
– 1/4 teaspoon black pepper

For Assembly

– 1 cup pitted Kalamata olives
– 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 450°F and line a baking sheet with aluminum foil.
2. Cut each red bell pepper in half lengthwise and remove all seeds and white membranes.
3. Brush the pepper halves with 2 tablespoons olive oil, making sure to coat both sides evenly.
4. Place the peppers cut-side down on the prepared baking sheet and sprinkle with 1/2 teaspoon salt.
5. Roast the peppers for 25-30 minutes until the skins are completely blackened and blistered.
6. Transfer the hot peppers to a bowl and cover tightly with plastic wrap for 15 minutes – the steam will help loosen the skins.
7. While the peppers steam, whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 minced garlic clove, and 1/4 teaspoon black pepper in a small bowl.
8. Peel the blackened skins off the cooled peppers using your fingers – they should slip off easily.
9. Slice the peeled peppers into 1-inch wide strips and place them in a serving bowl.
10. Add 1 cup pitted Kalamata olives and 1/4 cup chopped fresh parsley to the bowl with the pepper strips.
11. Pour the prepared dressing over the salad ingredients and toss gently to combine.

The roasted peppers become wonderfully tender and smoky, while the Kalamata olives provide a satisfying briny contrast. Serve this salad alongside grilled chicken or fish, or spoon it over crusty bread for a simple appetizer that highlights the beautiful interplay of textures and flavors.

Zesty Olive and Arugula Salad

Here’s a refreshing salad that combines peppery greens with briny olives for a vibrant side dish that comes together in minutes. Having this zesty olive and arugula salad in your repertoire means you can always whip up something impressive when unexpected guests arrive or when you need a quick, healthy lunch option. Let’s walk through each step carefully to ensure your salad turns out perfectly balanced and visually appealing.

Ingredients

For the dressing:
– 1/4 cup extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon honey
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper

For the salad:
– 5 ounces fresh arugula
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup thinly sliced red onion
– 2 tablespoons toasted pine nuts
– 1/4 cup shaved Parmesan cheese

Instructions

1. Combine 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.
2. Whisk the dressing ingredients vigorously for 30 seconds until fully emulsified and creamy.
3. Place 5 ounces fresh arugula in a large salad bowl, making sure to remove any wilted leaves first.
4. Add 1/2 cup sliced Kalamata olives and 1/4 cup thinly sliced red onion to the arugula.
5. Pour the prepared dressing over the salad ingredients.
6. Use salad tongs to gently toss everything together until all leaves are lightly coated with dressing.
7. Sprinkle 2 tablespoons toasted pine nuts evenly over the dressed salad.
8. Top with 1/4 cup shaved Parmesan cheese distributed across the surface.
9. Serve immediately to maintain the arugula’s crisp texture.

Perfectly balancing peppery arugula with briny olives and nutty Parmesan creates a sophisticated flavor profile that feels both light and satisfying. The crisp greens against the chewy olives and crunchy pine nuts provide wonderful textural contrast that makes each bite interesting. Consider serving this alongside grilled chicken or fish for a complete meal, or add grilled shrimp directly to the salad to transform it into a main course.

French Nicoise Olive Salad

Gathering fresh ingredients for a French Niçoise Olive Salad brings the vibrant flavors of Provence right to your kitchen. This classic Mediterranean dish combines briny olives with crisp vegetables in a simple yet sophisticated arrangement that’s perfect for beginners to master. Let me guide you through creating this refreshing salad step by step.

Ingredients

For the vinaigrette:
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/2 tsp dried oregano

For the salad base:
– 6 cups mixed salad greens
– 1 cup Niçoise olives, pitted
– 2 hard-boiled eggs, quartered
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1/2 English cucumber, sliced

Instructions

1. Whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, and 1/2 tsp dried oregano in a small bowl until fully emulsified.
2. Arrange 6 cups of mixed salad greens evenly across a large serving platter.
3. Scatter 1 cup of pitted Niçoise olives over the greens, distributing them evenly.
4. Arrange 2 quartered hard-boiled eggs around the perimeter of the platter.
5. Place 1 cup of halved cherry tomatoes in small clusters throughout the salad.
6. Sprinkle 1/2 of thinly sliced red onion over the entire salad.
7. Tuck 1/2 of sliced English cucumber between the other ingredients.
8. Drizzle the prepared vinaigrette evenly over the entire salad just before serving.

Drizzling the vinaigrette at the last moment keeps the greens perfectly crisp while allowing the briny olive flavor to shine through. The combination of cool cucumbers and firm eggs creates a satisfying texture contrast that makes this salad substantial enough for a light meal. Serve it alongside crusty bread to soak up the remaining dressing, or add grilled tuna for a traditional Niçoise variation.

Olive, Artichoke, and Sun-dried Tomato Salad

Getting a vibrant, flavorful salad on the table doesn’t have to be complicated, and this combination of briny olives, tender artichokes, and sweet sun-dried tomatoes is proof. Guided by these simple steps, you’ll create a dish that’s as beautiful as it is delicious. Let’s walk through the process together to ensure perfect results every time.

Ingredients

– For the dressing: 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp black pepper
– For the salad: 1 cup pitted Kalamata olives, 1 (14 oz) can artichoke hearts (quartered), 1/2 cup sun-dried tomatoes (packed in oil, sliced), 4 cups romaine lettuce (chopped)

Instructions

1. Drain the canned artichoke hearts thoroughly and pat them dry with paper towels to prevent a watery salad.
2. Quarter the artichoke hearts into bite-sized pieces using a sharp knife on a stable cutting board.
3. Combine 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a small bowl.
4. Whisk the dressing ingredients vigorously for 30 seconds until fully emulsified.
5. Place 1 cup pitted Kalamata olives, the quartered artichoke hearts, and 1/2 cup sliced sun-dried tomatoes in a large mixing bowl.
6. Pour half of the prepared dressing over the olive mixture and toss gently to coat all ingredients evenly.
7. Let the dressed olive mixture marinate at room temperature for 15 minutes to allow flavors to meld.
8. Arrange 4 cups chopped romaine lettuce as a base on a serving platter or individual plates.
9. Spoon the marinated olive mixture over the bed of romaine lettuce.
10. Drizzle the remaining dressing evenly over the assembled salad just before serving.

Remember to serve this salad immediately to maintain the crisp texture of the romaine against the tender marinated components. The contrasting textures create a delightful experience, with the briny olives balancing the sweet intensity of the sun-dried tomatoes perfectly. Try serving it alongside grilled chicken or as a standout potluck dish that always disappears quickly.

Creamy Avocado and Olive Pasta Salad

Here’s a simple yet satisfying pasta salad that comes together quickly for busy weeknights. How many times have you wanted something fresh and creamy without spending hours in the kitchen? This recipe delivers exactly that with minimal effort and maximum flavor.

Ingredients

For the pasta:
– 8 ounces rotini pasta
– 1 tablespoon salt
– 8 cups water

For the dressing:
– 2 ripe avocados, pitted and peeled
– 1/4 cup olive oil
– 3 tablespoons lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For assembly:
– 1 cup cherry tomatoes, halved
– 1/2 cup kalamata olives, pitted and sliced
– 1/4 cup red onion, finely diced
– 2 tablespoons fresh parsley, chopped

Instructions

1. Bring 8 cups of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 ounces of rotini pasta to the boiling water.
4. Cook the pasta for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
5. Drain the pasta in a colander and rinse with cold water for 2 minutes to stop the cooking process.
6. While the pasta cooks, combine 2 ripe avocados, 1/4 cup olive oil, 3 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender.
7. Blend the avocado mixture on medium speed for 45-60 seconds until completely smooth and creamy.
8. Transfer the cooked pasta to a large mixing bowl.
9. Pour the avocado dressing over the pasta and toss thoroughly to coat every piece.
10. Add 1 cup halved cherry tomatoes, 1/2 cup sliced kalamata olives, 1/4 cup diced red onion, and 2 tablespoons chopped parsley to the bowl.
11. Gently fold all ingredients together until evenly distributed.
12. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Creamy avocado creates a rich, velvety coating that clings beautifully to every pasta spiral, while the briny olives and sweet tomatoes provide bursts of contrasting flavor. Consider serving this chilled salad in lettuce cups for a low-carb option or alongside grilled chicken for a complete summer meal.

Tuscan White Bean and Olive Salad

Eager to create a refreshing, protein-packed salad that comes together in minutes? This Tuscan-inspired white bean and olive salad combines creamy beans with briny olives and fresh herbs for a dish that’s both satisfying and simple to prepare. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

For the bean mixture:
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 cup pitted Kalamata olives, halved
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh parsley

For the dressing:
– 1/4 cup extra virgin olive oil
– 3 tablespoons red wine vinegar
– 1 tablespoon fresh lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Place the drained and rinsed cannellini beans in a large mixing bowl.
2. Add the halved Kalamata olives to the bowl with the beans.
3. Mix in the finely chopped red onion and chopped fresh parsley.
4. In a separate small bowl, whisk together the extra virgin olive oil and red wine vinegar until emulsified.
5. Stir in the fresh lemon juice, dried oregano, salt, and black pepper to complete the dressing.
6. Pour the dressing over the bean and olive mixture in the large bowl.
7. Gently toss all ingredients together until evenly coated with the dressing.
8. Let the salad rest at room temperature for 15 minutes to allow the flavors to meld.
9. Transfer the salad to a serving dish and serve immediately.

You’ll notice the creamy texture of the beans contrasts beautifully with the firm, briny olives, while the tangy dressing brings all the elements together harmoniously. This salad makes an excellent filling for lettuce wraps or can be served alongside grilled chicken for a complete meal.

Citrus-Marinated Olive and Asparagus Salad

When you’re craving something fresh yet satisfying, this vibrant salad brings together bright citrus notes with earthy vegetables in perfect harmony. We’ll walk through each preparation stage methodically to ensure your salad turns out crisp, flavorful, and beautifully balanced every single time.

Ingredients

For the marinade:

• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/4 teaspoon salt

For the salad base:

• 1 pound fresh asparagus
• 1/2 cup pitted Kalamata olives
• 1/4 cup thinly sliced red onion

Instructions

1. Whisk together 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon honey, and 1/4 teaspoon salt in a medium bowl until fully combined.
2. Snap off the tough ends from 1 pound fresh asparagus where they naturally break, then cut the spears into 2-inch pieces on a diagonal.
3. Add the asparagus pieces, 1/2 cup pitted Kalamata olives, and 1/4 cup thinly sliced red onion to the marinade bowl.
4. Toss all ingredients thoroughly until every piece is coated with the marinade, using a folding motion to prevent bruising the vegetables.
5. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow the flavors to meld and the asparagus to slightly soften.
6. Remove the salad from refrigerator and give it one final gentle toss to redistribute the marinade that has settled at the bottom.

Here’s what makes this salad special: the marinating process transforms crisp asparagus into a tender-crisp texture while the citrus brightens the briny olives beautifully. Consider serving it alongside grilled chicken or spooned over toasted crusty bread for a more substantial meal that highlights the marinade’s vibrant flavors.

Conclusion

Gathering friends and family deserves these spectacular olive salad recipes! From classic Italian to bold Mediterranean twists, you’ll find the perfect dish to elevate any occasion. We’d love to hear which recipes become your favorites—drop a comment below and share your culinary creations on Pinterest so others can discover these irresistible flavors too!