Pasta with Kalamata Olives Recipe

An easy to make Italian salad for any picnic, or lunch.
Course Side Dish
Servings 6 people


  • 3/4 lb short pasta
  • handful sun dried tomatoes cut in strips
  • 2 TBLE capers
  • 2/3 cup kalamata olives pitted and chopped
  • 2-3 chopped garlic cloves
  • 1/4 cup fresh chopped parsley
  • 4 TBLE extra virgin olive oil
  • 3 TBLE balsamic vinegar


  1. Fill a large pan with water and bring to a boil.
  2. Add the pasta.
  3. Meanwhile start preparing your ingredients - soak the sun dried tomatoes in some hot water in a bowl while getting the other ingredients together.
  4. When the pasta is done, drain and pour into a large serving bowl.
  5. Add the tomatoes, capers, olives, garlic and parsley, but reserve the water which the sun dried tomatoes were soaking in.
  6. Mix the extra virgin olive oil and the balsamic vinegar together separately, then add to the pasta salad.
  7. Mix well. If the pasta seems a little dry add a few tablespoons of the reserved water.
  8. Serve and enjoy!

Recipe Notes

TIP #1: This salad tastes good warm or cold. You can refrigerate until needed or eat right away.
TIP #2: Mixing the olive oil and balsamic vinegar together helps the combined flavors spread through the dish more evenly.
TIP #3: Use as a side dish or a main dish. Also perfect for summer or spring picnics!