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Tomatoes and Olives
Pasta Salad

by Kate Velasquez

Functional Chef

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Prep Time: 

15 Minutes

Active Cook Time:

15 Minutes



Vegan, Vegetarian, Gluten-free



1 Bag nonoPASTA™
1 C Cherry tomatoes, halved
1/4 C Pine nuts, toasted
1/4 C Banana peppers, chopped
1/4 C Olives, sliced
1/4 C Capers
Basil, chiffonade
To taste: Salt, Banana pepper brine and brine from capers

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Bring a large pot of water to a rolling boil. While that’s coming to temp, slice the tomatoes and olives, toast the pine nuts and chop the banana peppers. To toast the pine nuts, add them to a small pan and warm them over low heat. Move them around often and pull them from the heat as soon as their fragrance releases. They can burn quickly so be sure to keep an eye on them.

Next, add a generous portion of salt to the water and then add the pasta. Gently stir intermittently for about 10 minutes until pasta is al dente. Pay close attention; cold pasta, especially, shouldn’t be over cooked. Once pasta is done, drain into a colander and run under cold water to stop the cooking. At this point, add a drizzle of oil so the pasta doesn’t stick together. I like to use the oil from a jar of sundried tomatoes or herbed artichokes so you can start to layer in flavor.

Finally, in a large bowl (I use the same bowl I cooked the pasta in once it’s cooled, to minimize dishes) add all ingredients. Taste for flavor and add more salt and/or brine as needed. Enjoy immediately or refrigerate up to three days.


When making a cold pasta salad, I like to season with liquids from the jars of my ingredients. These brines and oils have been building up flavor over time, so using them is a great way to season your food with less effort, additionally making the most of your store bought products.

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