I’ve loved California Ripe Olives since I was a little girl when I used to eat them off the ends of my fingers at Thanksgiving dinner. Black olives are prized for their unique flavor, striking black color and firm texture.
But did you know that California Ripe Olives are as good for you as they are tasty? An essential part of the Mediterranean diet, black olives are loaded with monounsaturated fat — the good fat! — vitamin E, iron, vitamin A and fiber. You can read more about on the California Ripe Olives website.
One of the most versatile items in the pantry, California Ripe Olives add flavor and color to salads, pastas and sauces as well as being a satisfying snack. During the summer season, when I am looking for healthy, light dishes that serve a crowd, I find myself adding black olives to all kinds of recipes.
Take this Penne Pasta with Black Olives, Sun-Dried Tomatoes, Feta and Spinach. It can be a vegetarian one-dish meal, a perfect side dish for grilled chicken or fish or your contribution to a summer cookout, picnic or potluck. With a light dressing of olive oil and fresh lemon juice, this pasta salad will travel well and you do not need to be concerned about spoilage.
Aren’t the combination of colors — black from the olives, red from the sun-dried tomatoes and green from the spinach — pretty? And hardly need tell you that with ingredients like these, this dish is a nutritional powerhouse. I like to use whole wheat or other enriched pasta to make this recipe even more nutritious and satisfying, especially for vegetarians.
These ingredients complement each other so well because they are all common to Mediterranean cuisine. In addition to the sun-dried tomatoes, California Ripe Olives, feta cheese and spinach, you will also notice pine nuts and scallions, both of which add crunch. I think of this dish as Greek-inspired with a California twist.
If you really want to showcase the beauty of this pasta salad at your next gathering, be sure to enter the California Ripe Olives Midsummer Mediterranean Giveaway for your chance to win two sets of gorgeous tile plates, both large and small; colored wine glasses; a stunning table runner; napkins and napkin rings; olivewood serving pieces and more. These pieces will transport you to the Mediterranean coast!
So if you are looking for the perfect summer side dish, light lunch or picnic fare, look no further than my Penne Pasta Salad with Black Olives, Sun-Dried Tomatoes, Feta and Spinach.
- 1 lb penne pasta
- 2 6-oz cans California Black Ripe Olives, drained and sliced
- 1 bunch scallions, white and light green part only, sliced
- 1 15-oz jar sun-dried tomatoes, drained and sliced
- 3 oz baby spinach, cut into ribbons
- ¼ cup pine nuts, lightly toasted in a dry skillet
- Juice of two lemons
- ¼ cup extra virgin olive oil
- 10 oz sheep's milk feta, diced
- Salt and pepper to taste
- Cook the pasta according to the package directions and drain.
- While the pasta is cooking, combine the olives, sun-dried tomatoes, spinach and pine nuts in a large bowl.
- Add the drained pasta to the bowl and toss to combine.
- While the pasta is still warm, drizzle with lemon juice and olive oil. Toss to combine.
- Season well with salt and pepper.
- When pasta has cooled, add the diced feta and toss to combine.
- Taste and adjust seasoning.
- May be made ahead of time.
- Serve at room temperature.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
