Olive pasta bowl (Print Version)

# Ingredients:

→ Main Ingredients

01 - 100g of feta cheese cut into cubes (or use crumbled blue cheese)

02 - 1/2 pound of any pasta you like

03 - 1 cup of big green olives, pitted and roughly chopped

→ Dressing

04 - 1 clove of garlic, freshly minced

05 - 1 lemon

06 - 1/4 cup of the liquid from olives (brine)

07 - 1/3 cup of good-quality olive oil

08 - Black pepper—the amount’s up to your taste

# Instructions:

01 - Follow the directions on the pasta package to cook it in a big pot with a little salt added. Once done, drain it and wash it with cool water.

02 - Grab a small jar with a lid. Add the olive oil, olive brine, minced garlic, juice from a quarter of a lemon, the zest of half the lemon, and however much black pepper you like. Pop on the lid and shake until it all comes together.

03 - In a big bowl, toss the cooked and cooled pasta with the chopped olives and feta cheese. Pour the dressing over everything and mix until it’s all coated nicely. Taste it and, if needed, add more lemon juice, pepper, or even a pinch of salt. Dig in!

# Notes:

01 - Don’t go heavy on the salt when boiling pasta—feta and olive brine are salty enough.

02 - Put the salad in the fridge for at least 30 minutes before digging in.

03 - Store it in a sealed container, and it'll last about 3 days.

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