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Castelvetrano Olive Tapenade Spaghetti Salad

Castelvetrano olives, lemon, garlic, fresh herbs, and capers for the perfect tapenade to dress a good ol' fashioned spaghetti salad.

Course Salad/Side
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Stefanie

Ingredients

  • 1 cup castelvetrano olives plus more for garnish
  • 2 tsp drained capers
  • 2 garlic cloves peeled
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil
  • zest and juice of 1 lemon
  • 1/4 - 1/2 tsp crushed red pepper flakes depending on heat level tolerance
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 10 oz spaghetti
  • 2 tbsp olive oil
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup toasted bread crumbs

Instructions

  1. If you didn't buy pitted olives, use the side of your knife to smash the olive like you would a clove of garlic. Peel both halves aside and remove the pit.

  2. Bring a large pot of salted water to a boil. Add noodles and cook according to the package instructions, until al dente. Drain and set off to the side.

  3. Add olives (reserving a few for garnish), capers, parsley, basil, garlic, lemon zest, red pepper flakes, salt, pepper to a food processor. Pulse, scraping down a few times as needed, until chunky.

  4. Add olive oil, lemon juice, and tapenade to a large mixing bowl/serving bowl. Whisk to combine. Use tongs to add the spaghetti and parmesan to the bowl, mix to combine. 

  5. Top with more pitted olives and the bread crumbs. Adjust salt and pepper to taste. Cover bowl with plastic wrap and chill in fridge until ready to serve. Serve room temp for best results.