Type what you have

Ingredients

• ✓ black olive
• olive oil
• red wine vinegar
• oregano
• garlic
• chickpea
• artichoke heart
• roasted red pepper
• feta cheese
• non-pareil caper
• grape leaf

Instructions

1. 1 Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
2. 2 Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.

By Caleb

Ingredients

• ✓ black olive
• cucumber
• zucchini
• red onion
• tomato
• basil
• thyme
• red wine vinegar
• balsamic vinegar
• lemon zest
• lemon
• kosher salt
• white sugar
• black pepper
• olive oil

Instructions

1. 1 Mix cucumbers, zucchini, onion, tomatoes, olives, basil, and thyme together in a large bowl.
2. 2 Whisk red wine vinegar, balsamic vinegar, lemon zest, lemon juice, salt, sugar, and pepper together in a medium bowl until well combined.
3. 3 Slowly whisk oil into dressing mixture in a medium bowl until combined; pour over salad, and serve.

By Dan Zahra

Ingredients

• ✓ black olive
• rotini pasta
• mixed vegetable
• cheddar cheese
• salad dressing

Instructions

1. 1 Cook pasta according to package directions. Drain and rinse with cold water until completely cool.
2. 2 Combine cooked pasta, mixed vegetables, Cheddar cheese, and olives in a large bowl. Toss well with dressing. Serve chilled or at room temperature.

By Janet Eckermann

Ingredients

• ✓ black olive
• cauliflower
• shrimp
• green onion
• egg
• mayonnaise
• salad dressing
• pimento

Instructions

1. 1 Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
2. 2 Mix mayonnaise and salad dressing together in a small bowl.
3. 3 To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.

By Amy Brolsma

Ingredients

• ✓ black olive
• rotini pasta
• salad dressing
• mozzarella cheese
• broccoli
• pepperoni sausage

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain; rinse in cold water until completely cool.
2. 2 Toss pasta, Italian dressing, cheese, broccoli, olives, and pepperoni in a bowl until well combined.
3. 3 Cover the bowl; refrigerate before serving, at least 1 hour.

By CESTIE

Ingredients

• ✓ black olive
• rotini pasta
• cucumber
• onion
• cherry tomato
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain in a colander set in the sink; cool under cold running water.
2. 2 Combine pasta, cucumbers, olives, onion, and tomatoes in a large bowl. Add Italian dressing; toss to combine. Cover and refrigerate before serving, at least 2 hours.

By Minnie K

Ingredients

• ✓ black olive
• salad green
• chickpea
• artichoke heart
• tuna
• shell pasta
• cucumber
• tomato
• salad dressing

Instructions

1. 1 Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
2. 2 Toss salad with salad dressing immediately before serving.

By SweetBasil

Ingredients

• ✓ black olive
• white rice
• dill pickle
• onion
• salt
• green bell pepper
• raisin
• tomato juice
• shrimp
• mayonnaise

Instructions

1. 1 Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes.
2. 2 Mix shrimp and mayonnaise into the mixture, toss lightly and serve.

By Wilma Scott

Ingredients

• ✓ black olive
• chicken
• carrot
• cucumber
• feta cheese
• salad dressing

Instructions

1. 1 In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
2. 2 Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

By Lois

Ingredients

• ✓ black olive
• rotini pasta
• tomato
• cucumber
• dressing
• parmesan cheese
• salt
• black pepper
• avocado
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
2. 2 Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
3. 3 Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.

By Stephanie

Ingredients

• ✓ black olive
• mushroom
• basil pesto
• hoagie roll
• salami
• deli ham
• pepperoni
• provolone cheese

Instructions

1. 1 Place mushrooms in the basket of the air fryer. Set air fryer to 350 degrees F (175 degrees C) and cook mushroom slices for 5 minutes.
2. 2 Spread 1 tablespoon pesto onto the bottom half of the hoagie bun. Arrange salami slices over the pesto. Add ham and pepperoni.
3. 3 Place 1 slice of cheese over the ham and pepperoni. Top with mushrooms and olives. Add remaining slice of cheese. Spread remaining tablespoon of pesto on the other half of the bun and place on top to complete the sandwich.
4. 4 Place entire sandwich in the basket of the air fryer. Cook until cheese has melted and salami is crisp, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ black olive
• cream cheese
• sour cream
• salsa
• hot pepper sauce
• taco seasoning mix
• green chile
• green onion
• flour tortilla

Instructions

1. 1 Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
2. 2 Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

By Laurenluvs17

Ingredients

• ✓ black olive
• heart of palm
• salad dressing mix
• white wine vinegar
• champagne vinegar
• water
• olive oil
• green olive
• bacon bit

Instructions

1. 1 In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
2. 2 Before serving, sprinkle the green and black olives, and bacon bits over the salad.

By HEATHER SG

Ingredients

• ✓ black olive
• whole wheat tortilla
• cheddar cheese
• ham
• pimento cheese spread
• celery
• carrot
• mixed nuts
• sweetened cranberry

Instructions

1. 1 Cut tortillas and Cheddar cheese into star and flower shapes using cookie cutters. Place ham between tortilla and cheese shapes to make sandwiches.
2. 2 Spread pimento cheese over celery sticks and cut into smaller pieces.
3. 3 Assemble bento box with sandwiches, celery pieces, baby carrots, black olives, and mixed nuts.

By bdweld

Ingredients

• ✓ black olive
• cauliflower
• green olive
• green bell pepper
• celery
• pimento pepper
• onion
• sugar
• salt
• black pepper
• olive oil
• vinegar
• lemon juice

Instructions

1. 1 Combine cauliflower, black olives, green olives, green bell pepper, celery, pimento peppers, onion, sugar, salt, and pepper in a large bowl.
2. 2 Whisk olive oil, vinegar, and lemon juice together in a small bowl. Pour over cauliflower mixture and toss to combine. Refrigerate salad until flavors combine, 4 hours to overnight.

By Heidi

Ingredients

• ✓ black olive
• vermicelli pasta
• tomato
• green bell pepper
• red onion
• salad seasoning mix
• italian dressing

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
3. 3 Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

By Stephanie Carroll

Ingredients

• ✓ black olive
• mixed salad greens
• avocado
• tomato
• pepperoncini pepper
• olive oil
• white vinegar
• garlic salt
• oregano
• basil
• parmesan cheese

Instructions

1. 1 In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
2. 2 In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

By Michelle

Ingredients

• ✓ black olive
• zucchini
• cooking spray
• taco seasoning mix
• red onion
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
2. 2 Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
3. 3 Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.

By Soup Loving Nicole

Ingredients

• ✓ black olive
• bow-tie pasta
• tomato
• green bell pepper
• yellow bell pepper
• cucumber
• celery
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
2. 2 Toss pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
3. 3 Pour Italian-style dressing over pasta mixture; toss to coat.
4. 4 Chill salad for 20 minutes before serving.

By slopez5084

Ingredients

• ✓ black olive
• albacore tuna
• chickpea
• cucumber
• red bell pepper
• green onion
• parsley
• balsamic vinegar
• olive oil
• garlic
• oregano
• black pepper
• baby spinach

Instructions

1. 1 Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.
2. 2 Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.

By DUBYANGE

Ingredients

• ✓ black olive
• cavatappi pasta
• mayonnaise
• albacore tuna
• celery
• onion
• kosher salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
2. 2 Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.

By karabear8317

Ingredients

• ✓ black olive
• lettuce
• chicken breast
• green bell pepper
• red bell pepper
• red onion
• vegetable oil
• red wine vinegar
• lemon juice
• sugar
• salt
• black pepper
• garlic
• avocado

Instructions

1. 1 Combine lettuce, chicken, black olives, green bell pepper, red bell pepper, and red onion together in a bowl; cover with plastic wrap and refrigerate until chilled, about 30 minutes.
2. 2 Mix oil, red wine vinegar, lemon juice, sugar, salt, pepper, and garlic in a container with lid; cover and shake until well combined. Refrigerate until chilled, about 30 minutes.
3. 3 Mix avocado into salad. Shake dressing and drizzle over salad; toss lightly.

By Flatroad12

Ingredients

• ✓ black olive
• cheese tortellini
• artichoke heart
• pepperoni
• provolone cheese
• salad dressing
• salad dressing mix
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini, stirring occasionally, until they float to the top, 6 to 8 minutes; drain. Rinse with cold water until completely cool; drain and transfer to a large bowl.
2. 2 Stir artichoke hearts, pepperoni, provolone cheese, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper into the tortellini. Add more Italian dressing just before serving, if desired.

By DevDrew

Ingredients

• ✓ black olive
• pasta
• salad dressing
• salad seasoning mix
• cherry tomato
• green bell pepper
• red bell pepper
• yellow bell pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
3. 3 Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.
4. 4 Pour dressing over salad and toss to coat.
5. 5 For the best flavor, refrigerate the pasta salad for 8 hours to overnight.
6. 6 Enjoy!

By Cyndie

Ingredients

• ✓ black olive
• potato
• egg
• green olive
• dill pickle
• sweet onion
• mayonnaise
• yellow mustard

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Ingredients

• ✓ black olive
• green bean
• broccoli
• cauliflower
• mushroom
• cherry tomato
• red wine vinegar
• salt
• black pepper
• monosodium glutamate
• garlic salt
• dill weed
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
2. 2 Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

By Jessica Moretz

Ingredients

• ✓ black olive
• cheddar cheese
• mayonnaise
• iceberg lettuce
• roma tomato
• pea
• water chestnut
• bacon

Instructions

1. 1 Mix Cheddar cheese and mayonnaise together in a small bowl.
2. 2 Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
3. 3 Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

By KellyBecker

Ingredients

• ✓ black olive
• rotelle pasta
• broccoli
• carrot
• tomato
• pepperoni
• parmesan cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotelle at a boil until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Combine rotelle, broccoli, carrots, tomatoes, olives, pepperoni, and Parmesan cheese in a large bowl; pour ½ dressing over salad and toss to coat. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
3. 3 Pour remaining ½ dressing over salad when ready to serve; stir.

By cdastolip9

Ingredients

• ✓ black olive
• macaroni
• salsa
• mayonnaise
• green pepper
• garlic powder
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Rinse under cold running water; drain.
2. 2 Combine salsa, mayonnaise, olives, bell pepper, garlic powder, salt, and black pepper in a large bowl; mix well. Stir in pasta until thoroughly coated. Cover and refrigerate before serving, at least 1 hour.

By JOSLYN H

Ingredients

• ✓ black olive
• tuna
• green onion
• celery
• salsa
• sour cream
• cumin
• iceberg lettuce
• taco shell

Instructions

1. 1 In a large bowl, combine the tuna, olives, green onions and celery; toss together.
2. 2 In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
3. 3 Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

By Jackie