The Olive Pasta Salad is a fast recipe that takes 20 mins to make. It’s the perfect side dish for any gathering. Each bite packs a ton of flavor and tastes fresh!
Served room temperature or chilled.
Ingredients:
- 1/4 cup of Beano’s Original Submarine Dressing
- 2 tbsp of fresh oregano leaves, chopped
- 4 tsp of Beano’s Bold and Tangy Deli Mustard
- 2 tsp of minced garlic
- 1/2 tsp ground pepper
- 1 1/2 cup of orecchiette pasta, cooked from directions on box
- 1 cup cherry tomatoes, halved
- 1 cup loosely packed fresh basil, torn
- 7 ounces feta cheese
- 1/2 cup of sun-dried tomatoes, sliced
- 1/2 cup Castelvetrano olives, pitted
- 1/2 cup kalamata olives, pitted
- 2 tbsp drained capers
Directions:
1. Whisk together Beano’s Original Submarine Dressing, oregano, Beano’s Bold and Tangy Deli Mustard, garlic, and black pepper in a large bowl.
2. Add cooked pasta, cherry tomatoes, basil, feta, sun-dried tomatoes, olives, and capers. Gently toss all of the ingredients. Serve at room temperature or chilled.
2. Add cooked pasta, cherry tomatoes, basil, feta, sun-dried tomatoes, olives, and capers. Gently toss all of the ingredients. Serve at room temperature or chilled.
