Garlic Olive Pasta Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
A tasty pasta satad perfect for a summer picnic or a light meal
  • 1 pound penne pasta
  • 3 tablespoons extra virgin olive oil (Garlic Gold is wonderful)
  • 2 tablespoons brine from the olives
  • 1 tablespoon balsamic vinegar
  • Pinch of salt
  • ½ t ground black pepper
  • 2 tsp Herbs de Provence
  • ½ cup olives, pitted and sliced ( I use a selection of different olives from the grocery olive bar)
  • 1 clove garlic, minced, or 1 T chopped garlic
  • ¼ cup red bell pepper, diced fine
  • ¼ cup red onion, diced fine
  • 2 zucchini, cut into small pieces
  • ¼ cup Italian parsley, chopped
  1. Cook the pasta al dente and drain well. Do not rinse.
  2. Prepare vegetables while pasta cooks.
  3. Pour the olive oil into a large bowl.
  4. Whisk in the olive brine and balsamic vinegar along with a pinch of salt, pepper, and Herbs de Provence.
  5. Add the pasta and toss to coat.
  6. Stir in the remaining ingredients.
  7. This salad is best served at room temperature.
  8. If the salad is a little dry the next day, just stir in a bit more olive oil.
Recipe by Culinary Musings at