Jalapeño-Stuffed Olive Pasta Salad

Prep Time: 30 min Cook Time: 10 min
Servings: 6 Skill Level: easy

Perfect to prep ahead and take to the beach or a picnic.  This Summer pasta salad tastes better the next day, when the flavors meld together!

Recipe and image attributed by Chef Jamie Gwen



  • 3 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground pepper


  • 1 pound short cut pasta
  • 1 cup Pearls Jalapeño-Stuffed Olives
  • 1 sweet red bell pepper, diced
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes, halved
  • One 14-ounce can garbanzo beans, drained and rinsed
  • 1/4 cup sliced pepperoncini, drained
  • 4 ounces crumbled feta cheese
  • 1/2 cup mixed fresh herbs (try basil, oregano and mint or dill)
  • 3 tablespoons roasted pistachios, chopped

Cooking Instructions

  1. To make the dressing, combine the ingredients in a Mason jar and season generously with salt and pepper.  Shake to combine.
  2. Cook the pasta in salted boiling water and drain.
  3. Meanwhile, combine the olives, bell pepper, cucumber, tomatoes, garbanzo beans, pepperoncini, feta cheese, herbs, and pistachios in a large mixing bowl.
  4. Add the hot cooked pasta and the dressing and toss well.
  5. Serve the pasta salad warm or cold.

with Us