Puttanesca Pasta Salad

This Puttanesca Pasta Salad delivers all the bold, briny flavors of the classic Italian sauce in a versatile, make-ahead dish. Featuring olives, capers, anchovies, and juicy tomatoes, it's a 30-minute recipe that's perfect year-round and tastes even better as leftovers. Skip the mayo-heavy pasta salads and try this Mediterranean-inspired version instead.

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Prep Time 15

Cook Time 7

Servings: 2

Course: Salad, Side Dish

Cuisine: American, Italian

Ingredients Method Notes

Ingredients

4-6 oz ziti pasta
1 cup cherry tomatoes halved
1/2 cup Kalamata olives
1 garlic clove
2-3 anchovy fillets
pinch of chili flakes
1 tbsp capers
2 tbsp red wine vinegar
4 tbsp olive oil
2 tbsp fresh parsley chopped
1/2 tsp salt
Parmigiano Reggiano for serving, shaved

Method

Bring a pot of salted water to a boil. Cook the ziti according to package instructions until al dente, about 7 minutes. Drain, and drizzle a touch of olive oil so the pasta doesn’t stick, and set aside.
In a bowl, smash the grated garlic with anchovy fillets. Add the chili flakes, capers, red wine vinegar, and olive oil. Whisk together until well combined.
Add cherry tomatoes, kalamata olives, and toss to combine. Add the cooked pasta and fresh parsley and toss gently to coat everything evenly.
Taste and adjust seasoning with salt if needed. Garnish with shaved Parmigiano Reggiano. Serve immediately or let sit for 30 minutes to allow the flavors to meld. Enjoy!

Notes

Stored in an airtight container in the refrigerator, this pasta salad will keep well for up to 3 days.

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