Aunt Carolann's Olive Bar Pasta Salad
When I was growing up, this was a staple at every family gathering. Aunt Carolann always made this salad. And if she didn’t, then my mom did. It was by far the best part of a potluck buffet - and because we knew either Aunt Carolann or mom made it, then we knew it was a safe option. You never really know what’s at a potluck…
As an adult, I realized why this was at every potluck - it’s actually the easiest thing ever to make. And usually we have the ingredients in the pantry. Keep a bottle of Kalamata olives, regular pimento olives and capers in the pantry and you are ready to mix this up anytime. It has served me well when someone says at the last minute, “hey, I need to take something to school/work/party tomorrow!” Boom. Pasta Salad.
You can really use anything pickled or marinated in this salad. It’s not rocket science. The secret is to toss the hot pasta with the salad dressing. It immediately soaks it up and makes the noodles taste ‘marinated’ too. Which is critical; nothing is grosser than plain noodles in a salad.
Aunt Carolann’s Olive Bar Pasta Salad
1/2 pound dried pasta (small twisty shapes are best)
1/2 cup Italian salad dressing
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 green onions, chopped
1/2 cup chopped salami
1 1/2 cup chopped olive bar bits (olives, marinated artichoke hearts, marinated garlic cloves, pickled mushrooms, marinated tomatoes, etc.)
STEP 1
Cook the pasta to package directions. Drain and immediately toss with the salad dressing. Let cool with the lid off the pan.
STEP 2
Chop all of the bits and toss them into the pasta. Let rest in the fridge for at least an hour - ideally 4-6 hours.
another oLIve Bar FAvorite
Baking a split fryer chicken in a medley of olive bar favorites makes a fabulous dinner!