3.2KPenne Pasta Salad with Olives. Packed with olives, capers, cheese, herbs, gluten-free pasta and tossed with a zesty homemade vinaigrette. The perfect addition to any picnic or BBQ and a great way to end the summer!
#MezzettaMakesItBetta
This post has been sponsored by my friends over at Mezzetta. All thoughts and opinions are my own!
Penne Pasta Salad with Olives. Packed with olives, capers, cheese, herbs, gluten-free pasta and tossed with a zesty homemade vinaigrette. The perfect addition to any picnic or BBQ and a great way to end the summer!
This olive pasta salad is the perfect way to complete your next feast! The recipe is easy to make, requires minimal cooking and it comes together so quick thanks to Mezzetta! All of their products are such good quality and I always have some on hand!
Gluten-free pasta is tossed with Mezetta’s pitted greek kalamata olives, castelvetrano olives and capers. Kalamata and Castelvetranos olives make truly the best combination!
The best thing about this recipe is that you can serve it warm or cold, which makes it perfect for picnics and BBQ’s!
WHAT YOU NEED TO MAKE THIS OLIVE PASTA SALAD
pasta of choice, I used this gluten-free penne
Mezetta Pitted Greek Kalamata Olives
Mezzetta Castelvetrano Pitted Green Olives
Mezzetta Capote Capers
basil leaves
mozzarella cheese
cherry tomatoes
HOW TO MAKE PASTA SALAD
Pasta salad is one of the easiest things to make. This one is extremely simple to make thanks to most of the ingredients being ready to toss!
First cook, rinse and drain pasta of choice. Meanwhile, make the dressing by combining all the ingredients in a mason jar and refrigerate until ready to pour. Place all salad ingredients in a bowl and toss with the vinaigrette. Add salt and pepper to taste. Serve immediately or cover and refrigerate!
If you make this penne pasta salad with olives yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
#MezzettaMakesItBetta
Ingredients
1 pound pasta of choice, I used this gluten-free penne
1 cup Mezzetta Pitted Greek Kalamata Olives
1 cup Mezzetta Castelvetrano Pitted Green Olives
2 tbsp Mezzetta Capote Capers
1 cup basil leaves, chopped
8 oz mozzarella cheese, cubed
1 cup cherry tomatoes, halved
DRESSING
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tsp dijon mustard
2 tsp raw honey
1 tsp thyme, fresh
zest of one small lemon
pink himalayan salt, black pepper
Instructions
- Cook pasta according to directions on the package, rinse drain and set aside.
- Meanwhile, prepare the dressing. In a mason jar, combine olive oil, vinegar, mustard, honey, thyme and lemon zest. Shake well and refrigerate.
- In a large bowl, combine olives, capers, basil, cheese, tomatoes and cooked pasta. Pour over the dressing and stir until combined. Add salt and pepper to taste. Serve immediately or cover and refrigerate.
Ingredients
1 pound pasta of choice, I used this gluten-free penne
1 cup Mezzetta Pitted Greek Kalamata Olives
1 cup Mezzetta Castelvetrano Pitted Green Olives
2 tbsp Mezzetta Capote Capers
1 cup basil leaves, chopped
8 oz mozzarella cheese, cubed
1 cup cherry tomatoes, halved
DRESSING
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tsp dijon mustard
2 tsp raw honey
1 tsp thyme, fresh
zest of one small lemon
pink himalayan salt, black pepper
Instructions
- Cook pasta according to directions on the package, rinse drain and set aside.
- Meanwhile, prepare the dressing. In a mason jar, combine olive oil, vinegar, mustard, honey, thyme and lemon zest. Shake well and refrigerate.
- In a large bowl, combine olives, capers, basil, cheese, tomatoes and cooked pasta. Pour over the dressing and stir until combined. Add salt and pepper to taste. Serve immediately or cover and refrigerate.