Here’s a vibrant and flavorful pasta salad recipe featuring roasted garlic and chili olives, all brought together with a zesty harissa and yogurt dressing. This salad is perfect for picnics, potlucks, or a light summer mea
This isn’t your average pasta salad! We’re elevating classic ingredients with the smoky depth of roasted garlic and spicy kick of chili-infused olives, all coated in a creamy, tangy dressing with a hint of North African warmth.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 25-30 minutes (for roasting garlic and olives, and cooking pasta)
Ingredients
For the Roasted Garlic & Chili Olives:
- 1 whole head of garlic
- 1 cup mixed olives (such as Kalamata, Castelvetrano, or Nocellara), pitted
- 1-2 small red chilies (like bird’s eye or serrano), thinly sliced (remove seeds for less heat) OR 1/2-1 teaspoon chili flakes
- 1 tablespoon olive oil
- Pinch of sea salt
For the Pasta Salad:
- 8 oz (about 2 cups dry) small pasta, such as orecchiette, fusilli, or farfalle
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh mint, roughly chopped (optional, but lovely)
- Zest of 1 lemon (optional, for extra brightness)
For the Harissa-Yogurt Dressing:
- 1/2 cup plain Greek yogurt (full-fat recommended for creaminess)
- 2 tablespoons harissa paste (adjust to your spice preference)
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1-2 tablespoons cold water, to thin (if needed)
Instructions
- Roast the Garlic & Olives: Preheat your oven to 200°C (390°F). Slice the top off the head of garlic to expose the cloves. Drizzle with a little olive oil and wrap in foil. On a baking tray, toss the pitted olives and sliced chilies (or chili flakes) with 1 tablespoon of olive oil and a pinch of salt. Place both the foil-wrapped garlic and the olive mixture on the baking tray. Roast for 20-25 minutes, or until the garlic is soft and caramelized, and the olives are slightly shriveled and fragrant. Let cool. Once cool, squeeze the roasted garlic cloves out of their skins and roughly chop them.
- Cook the Pasta: While the garlic and olives are roasting, cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. This prevents it from clumping.
- Prepare the Dressing: In a medium bowl, whisk together the Greek yogurt, harissa paste, lemon juice, extra virgin olive oil, and ground cumin. Season with salt and freshly ground black pepper. If the dressing is too thick, whisk in 1-2 tablespoons of cold water until it reaches your desired consistency.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, thinly sliced red onion, chopped fresh parsley, and optional fresh mint. Add the roasted garlic and chili olives to the bowl.
- Dress and Serve: Pour the harissa-yogurt dressing over the pasta and vegetables. Toss gently until everything is well coated. Add the lemon zest if using.
- Chill: For best flavor, cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. It tastes even better after an hour or two. Serve chilled or at room temperature.
Tips for Success:
- Spice Level: Harissa paste varies in heat. Start with 1 tablespoon and add more if you prefer a spicier dressing.
- Olives: Any good quality pitted olive will work, but a mix adds great flavor and texture.
- Herbs: Fresh herbs are key here! Don’t skimp on the parsley and consider adding the mint for a refreshing counterpoint to the spice.
- Make Ahead: This salad can be made a day in advance. The flavors will deepen overnight. You might want to add a splash more lemon juice or water to refresh the dressing just before serving, as the pasta can absorb some of it.
- Add Protein: For a more substantial meal, stir in grilled chicken, chickpeas, crumbled feta, or a hard-boiled egg.
Enjoy this vibrant and exciting twist on a classic!
Nova Milesko 