Ingredients
- 1½ cups pitted Kalamata olives
- 1 garlic clove, finely grated or minced
- ½ teaspoon fresh thyme leaves or dried herbes de Provence
- 1 teaspoon fennel seeds, crushed
- Finely grated zest of 1 lemon
- 1 teaspoon red wine vinegar, plus more as needed
- ⅓ cup extra-virgin olive oil
- Salt
- 1 pound short pasta, such as farfalle
- ½ pound green beans, halved crosswise
- ½ cup fresh basil leaves
- ⅓ to ½ cup shaved ricotta salata (optional)
- Freshly ground black pepper
Instructions
1
Bring a large pot of heavily salted water to a boil.
2
Make the tapenade: Combine the olives, garlic, thyme, crushed fennel seeds, lemon zest, and red wine vinegar in a food processor. Pulse until the olives are broken down but not smooth like a paste. Add the olive oil and pulse once to combine. Scrape into a large bowl and set aside.
3
Add the pasta to the boiling water. After 4 minutes, add the green beans and continue cooking until the pasta is just shy of al dente and still slightly too firm to eat. Reserve 3 cups pasta water, then drain. Immediately add the pasta and beans to the tapenade with 2 cups reserved water and toss thoroughly.
4
Let the pasta cool to room temperature for about 30 minutes, stirring occasionally. The noodles will absorb the tapenade and cooking water. If the salad looks dry, add another splash of pasta water; add a little more vinegar if it needs acidity.
5
Just before serving, tear in the basil leaves, scatter the ricotta salata over the salad if using, and finish with freshly ground black pepper. Serve at room temperature.
💡 Chef's Tips
- Do not purée the olives: A coarse texture gives the tapenade more character and keeps it from becoming heavy.
- Save plenty of pasta water: The starchy water emulsifies the olive oil and keeps every piece glossy instead of greasy or dry.
- Stop before al dente: The hot pasta continues softening as it cools in the dressing.
- Stir while cooling: Occasional stirring helps the noodles absorb flavor evenly.
- Add basil last: Fresh basil stays brighter and more aromatic when added just before serving.
- Nutrition: Approximately 283 calories per serving.
Pasta Salad
Mediterranean-Inspired
Make-Ahead