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This olive pasta with kumquat vinaigrette is the kind of addictive that has you eating a bite straight from the serving dish. #olives #pasta #pastasalad #arugula #preservedlemon

Olive Pasta with Kumquat Vinaigrette

This olive pasta with kumquat vinaigrette is a tasty make-ahead pasta salad. Just toss in the arugula and hazelnuts at the last minute, and you're good to go!
Course Side Dish
Cuisine American, Fusion
Keyword arugula, autumn, cheese, citrus, egg-free, entree, fall, garlic, hazelnuts, kumquat, lemon curd, lunch, main course, make-ahead, olive oil, olives, onion, parmesan, parmigiano reggiano, pasta, preserved lemon, side dish, vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 people
Calories 323 kcal

Ingredients

  • 1 lb pasta
  • 1 onion chopped
  • 2 cloves garlic minced
  • cup extra virgin olive oil
  • 1 T lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 T minced preserved kumquats
  • 7 oz arugula
  • ¾ cup spanish manzanilla olives thinly sliced
  • 1 cup shaved parmesan or ½ cup grated parmesan
  • ½ cup toasted hazelnuts chopped

Instructions

  1. Cook the pasta in a large pot of boiling salted water according to package directions, until the pasta is done to al dente. Drain.
  2. In a medium skillet over medium heat, heat some oil. Add the onion and a big pinch of salt. Saute until the onion is translucent, then add the garlic. Saute until the garlic is fragrant.
  3. Whisk the oil, lemon juice, lemon zest and kumquats together. Toss in everything else and serve warm.

Recipe Notes

Don’t have preserved kumquats? You can sub in preserved lemon.