Green Olive Pasta

5 from 1 vote

Bright, briny, and lifted by lemon, this is a great no-cook salad that works well at room temperature or chilled. A bit of anchovy paste and some parmesan lend umami and nuttiness. This is a nice side for Mediterranean mains.

Course Side Dish

Cuisine Italian, Mediterranean

Keyword caper, easy, hearts of palm, italian, mediterranean, nightshade-free, no-cook, nut-free, olive, pasta, side, vegetarian

Prep Time 20

Total Time 20

Servings

Calories 242kcal

Author Jenny Ross

Ingredients

14 ounce can hearts of palm noodles drained
1 tablespoon lemon juice 1 lemon
zest of 1 lemon
1 teaspoon anchovy paste omit for vegetarian
1 garlic clove minced
1/4 cup olive oil
1/2 bunch fresh parsley chopped, about 1 cup
4 tablespoons capers drained
1 cup green olives pitted
1/2 cup Parmesan grated, or 1/4 cup nutritional yeast for dairy-free

Instructions

Place the hearts of palm pasta in a fine mesh strainer in the sink. Bring a kettle of water to a boil and pour over the pasta, leave in the sink to drain.
Combine anchovy paste, garlic, lemon zest, and lemon juice in a large bowl. Stir until well combined. Add the olive oil, parsley, and capers. Halve the olives and add half of this to the bowl, mince remaining half and add to the bowl as well. Add the drained pasta and parmesan and toss to combine.
Serve at room temperature with more Parmesan, if desired.

Nutrition