This couscous pasta salad is fresh, briny, and tossed in a silky Sungold tomato vinaigrette with Castelvetrano olives, mozzarella, and arugula—an easy go-to for lunches, meal prep, and entertaining.
Love pasta salads? Me too! Try this vegetarian Italian Pasta Salad and this Caesar Pasta Salad
You'll Love this Recipe
This is one of those recipes that feels a little special but is secretly so simple. It’s all about contrast—briny olives, creamy mozzarella, peppery greens, and that sweet-acidic tomato vinaigrette tying it all together.
It holds up beautifully, travels well, and somehow tastes even better after sitting for a bit—aka everything you want in a couscous pasta salad.
Let's Get Cooking!
Ingredients and Helpful Substitution Tips
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- For the salad
- Couscous – Light, fluffy, and quick-cooking. It gives you that pasta salad feel without the heaviness. (You can swap for pearl couscous, orzo, or even a small pasta.)
- Castelvetrano olives – Buttery, mild, and slightly sweet. This is what sets this salad apart. (Other olives work, but expect a saltier, brinier bite.)
- Mini mozzarella balls – Creamy, soft, and the perfect contrast to the olives.
- Arugula – Adds a peppery freshness that balances the richness.
- Fresh mint – Bright, cooling, and a little unexpected—in the best way. (Basil is a great swap.)
- For the Sungold tomato vinaigrette – (Full recipe linked, don’t skip it, it makes the dish)
- Sungold tomatoes
- Extra virgin olive oil
- Red wine vinegar
- Fresh basil
- Garlic
- Honey
- Salt + pepper
👩🍳 Abra's Tips:
- Why Castelvetrano olives? Their buttery, mild flavor pairs beautifully with the sweet tomato vinaigrette and creamy mozzarella—it’s a magic combo.
- Let it sit. This salad gets better after 20–30 minutes as the vinaigrette soaks into the couscous.
- Make it ahead. Keeps well in the fridge for up to 3 days—just give it a toss before serving.
- Double it. This is a great one for gatherings—easy to scale and always a hit.
Step by Step:
- Cook the couscous – Prepare according to package instructions. Fluff with a fork and let cool slightly so it doesn’t wilt the greens.
- Chop the veggies – Chop the mint, arugula, and olives – set aside.
- Make the vinaigrette – Add all vinaigrette ingredients to a high-speed blender and blend until smooth and creamy. Taste and adjust seasoning as needed.
- Build the salad – In a large bowl, combine the couscous, arugula, Castelvetrano olives, mozzarella, and mint.
- Dress + toss – Drizzle several tablespoons of the Sungold tomato vinaigrette over the salad and toss gently until everything is evenly coated.
Storage Tips:
- STORAGE – Store in an airtight container in the fridge for 3 days. Store undressed, vinaigrette stored separately.
Optional Protein Options
- Shredded rotisserie chicken – Easiest option, perfect for meal prep lunches
- Grilled steak – Honestly, next level. Slice and serve over the top (this would be incredible with your filet mignon or Tuscan steak—definitely link those)
- Grilled shrimp or salmon – Light, fresh, and summery
- Chickpeas – A simple plant-based option that works beautifully with the vinaigrette
Dietary Modifications
This recipe is vegetarian, low-fodmap friendly and easily modifiable in the following ways.
- Gluten-Free – Use quinoa, rice, or gluten free pasta in place of couscous
- Vegan – Elminate the cheese, use maple syrup in place of honey in the dressing
If you’ve tried this recipe, don’t forget to rate and comment!
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Olive Couscous Salad
Ingredients
For the Couscous Salad
- 1 cup dried couscous
- 2 cups arugula roughly chopped
- 1 cup Castelvetrano olives chopped
- ½ cup mini mozzarella balls
- 2 tbsp fresh mint chopped
For the Sungold Tomato Vinaigrette
- 1 cup Sungold tomatoes
- ¼ cup olive oil
- 2 tsp red wine vinegar
- 3 fresh basil leaves torn
- 1 small garlic clove
- 1 tsp honey
- 1 generous pinch kosher salt
- ¼ tsp ground black pepper
Instructions
- Cook the couscous. Prepare the couscous according to package instructions. Fluff with a fork and allow it to cool slightly.
- Make the Sungold tomato vinaigrette. Add the Sungold tomatoes, olive oil, red wine vinegar, basil, garlic, honey, salt, and black pepper to a high-speed blender. Blend until smooth and creamy, about 20–30 seconds. Taste and adjust seasoning if needed.
- Build the salad. In a large bowl combine the cooked couscous, chopped arugula, Castelvetrano olives, mini mozzarella balls, and chopped mint.
- Dress the salad. Drizzle several tablespoons of the Sungold tomato vinaigrette over the salad and toss gently until evenly coated.
- Serve. Taste and season with additional salt and pepper if needed. Serve immediately or chill for 20–30 minutes to allow the flavors to mingle.
Notes
- Substitute pearled (Israeli) couscous if preferred—cook according to package directions.
- Leftovers keep well in the refrigerator for up to 3 days.
- You can easily double this recipe for a party sized version.
Nutrition
FAQ:
Kind of—couscous is made from semolina wheat, just like many pastas, but it’s much smaller and cooks faster. That’s why it works so well in a couscous pasta salad like this.
Stored in an airtight container, it will keep well for up to 3 days. If it dries out slightly, just add a splash of vinaigrette before serving.
Yes—swap the couscous for a small gluten-free pasta (like ditalini or small shells) or quinoa for a different texture.
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