Creamy Dirty Martini Pasta Salad

I’ve always been the person who orders a dirty martini at dinner and then wonders why I can’t have those same flavors in my food. There’s something about that briny, salty taste that just hits the spot. But let’s be honest – I’m not always in the mood for a cocktail, especially when I’m trying to feed my family something that resembles a actual meal.

That’s how this pasta salad came to life in my kitchen. I wanted all those dirty martini flavors – the olives, the brine, the savory goodness – but in something I could actually serve at a barbecue without getting side-eyes from the other parents. Plus, it’s one of those dishes you can make ahead of time, which is perfect when you’re juggling everything else.

The best part? It tastes even better the next day when all those flavors have had time to get to know each other. Trust me, this isn’t your typical pasta salad from the deli counter.

What Kind of Olives Should I Use?

For this dirty martini pasta salad, you’ll want to stick with large green olives since they’re the star of the show. Castelvetrano olives are a great choice if you can find them – they’re buttery and mild with a beautiful green color. If those aren’t available, any large green olives like Cerignola or even basic pitted green olives from the grocery store will work perfectly fine. The key is making sure they’re pitted so you can chop them up easily, and don’t forget to save that brine since it’s what gives this salad its “dirty” martini flavor. Avoid using black olives for this recipe since they won’t give you that classic martini taste you’re going for.

Options for Substitutions

This fun pasta salad is pretty forgiving when it comes to swaps:

• Pasta: Any short pasta works great here – try penne, rotini, or bow ties. They all hold onto that briny dressing nicely.
• Green olives: If you’re not a fan of green olives, kalamata or black olives work too, though you’ll lose some of that classic martini flavor. You can also mix different olive varieties for more complexity.
• Feta cheese: Blue cheese crumbles are mentioned as an option and work wonderfully. You could also try goat cheese or even fresh mozzarella balls for a milder taste.
• Olive brine: This is really what makes it taste like a dirty martini, so try not to skip it. If you absolutely must, add a pinch of salt and a splash of white wine vinegar instead.
• Lemon: Fresh lemon juice is best, but bottled will work in a pinch. You could also use lime juice for a slightly different citrus note.
• Extra virgin olive oil: Regular olive oil works fine if that’s what you have, though you might lose some of the peppery flavor that extra virgin brings to the dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is not seasoning your pasta water with enough salt – it should taste like the sea since this is your only chance to season the pasta itself.

Another common error is adding the dressing while the pasta is still hot, which causes the olive oil to be absorbed too quickly and leaves you with a dry salad, so make sure to let your pasta cool completely first.

Don’t forget to reserve some pasta water before draining, as a splash can help loosen up the salad if it gets too thick, and always taste and adjust your olive brine amount since some brands are saltier than others.

For the best flavor, let this salad chill in the fridge for at least an hour before serving, which allows all those briny, garlicky flavors to meld together perfectly.

What to Serve With Dirty Martini Pasta Salad?

This pasta salad is perfect for summer gatherings and pairs beautifully with grilled meats like chicken, steak, or even some grilled shrimp skewers. The briny, Mediterranean flavors also work great alongside other picnic favorites like deviled eggs, caprese skewers, or a simple arugula salad. Since it’s already pretty rich and flavorful on its own, I like to serve it with lighter sides that won’t compete with those bold olive and feta flavors. It’s also fantastic as part of a mezze spread with hummus, pita bread, and fresh vegetables for a casual dinner party.

Storage Instructions

Refrigerate: This pasta salad actually gets better after sitting in the fridge for a few hours! Store it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep or bringing to potlucks.

Make Ahead: I love making this dirty martini pasta salad the night before serving. The pasta absorbs all those briny, garlicky flavors while it chills, and you’ll have one less thing to worry about when entertaining. Just give it a good stir before serving since the oil might separate a bit.

Serve Cold: This pasta salad is meant to be enjoyed chilled, so just pull it straight from the fridge when you’re ready to eat. If it looks a little dry after storing, drizzle in a bit more olive oil and give it a toss. The cold temperature really brings out those martini-inspired flavors!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 80-85 g

Ingredients

• 8 oz dry pasta, any variety
• 1 cup large green olives, pitted and roughly chopped
• 3.5 oz feta cheese, cut in cubes (or substitute blue cheese crumbles)
• 1/3 cup extra-virgin olive oil
• 1/4 cup brine from the olive jar
• 1 clove garlic, minced
• Zest of 1/2 lemon plus juice from 1/4 lemon
• Black pepper, to taste

Step 1: Cook and Cool the Pasta

• 8 oz dry pasta, any variety

Bring a large pot of lightly salted water to a boil.

Add the dry pasta and cook according to the package instructions until al dente.

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.

Step 2: Prepare the Lemon-Olive Dressing

• 1/3 cup extra-virgin olive oil
• 1/4 cup brine from the olive jar
• 1 clove garlic, minced
• zest of 1/2 lemon plus juice from 1/4 lemon
• black pepper, to taste

In a small mason jar or a container with a tight-fitting lid, combine the extra-virgin olive oil, olive brine, minced garlic, grated zest of half a lemon, juice from a quarter of the lemon, and a generous amount of black pepper.

Close the lid tightly and shake vigorously until the dressing is well mixed.

I like to let the dressing sit for a couple of minutes, so the garlic infuses the oil nicely.

Step 3: Assemble the Pasta Salad

• cooked and cooled pasta (from Step 1)
• 1 cup large green olives, pitted and roughly chopped
• 3.5 oz feta cheese, cut in cubes (or substitute blue cheese crumbles)
• lemon-olive dressing (from Step 2)

In a large mixing bowl, combine the cooled pasta from Step 1, roughly chopped green olives, and cubes of feta cheese.

Pour the prepared dressing from Step 2 over the mixture and toss everything together until evenly coated.

Taste and adjust with more black pepper, lemon juice, or a pinch of salt if desired.

Serve immediately or chill for a bit before serving.

I often add an extra squeeze of lemon at the end for a bright, fresh flavor.