Olive Tapenade and Arugula Macaroni Salad

Olive Tapenade and Arugula Macaroni Salad
Olive Tapenade and Arugula Macaroni Salad. Ian Garlick/Getty Images
  • Total: 27 mins
  • Prep: 12 mins
  • Cook: 15 mins
  • Yield: serves 4

 This delicious, creamy macaroni salad is livened up by the addition of olive tapenade and arugula leaves.  Perfect for any cookout, brunch, or simple family dinner.


  • 1 16 oz/450 g package of penne pasta
  • 1 cup/240 mL arugula leaves
  • 1/2 cup/120 mL plain yogurt
  • 1/3 cup/80 mL olive tapenade (add more if preferred)
  • 1/4 cup/60 mL mayonnaise
  • 1 tablespoon/15 mL salt (for boiling)
  • 1 teaspoon/5 mL fresh thyme leaves (chopped)
  • 1/2 teaspoon/2.5 mL salt
  • 1/2 teaspoon/2.5 mL onion powder
  • 1/4 teaspoon/2.5 mL garlic powder
  • 1/4 teaspoon/1.25 mL black pepper

Steps to Make It

Bring a large pot of water to boil.  Add 1 tablespoon/15 mL salt and penne pasta. Cook according to directions. Drain and set aside. Combine yogurt, tapenade, mayonnaise, chopped thyme leaves, 1/2 teaspoon/2.5 mL salt, onion powder, garlic powder, and black pepper in a large bowl. Add cooked pasta. Gently mix together, cover the bowl with plastic wrap and place in the refrigerator for 2 hours. Right before serving, add arugula leaves and transfer to serving bowl. Serve with your favorite grilled meats and vegetables.  

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