Cold Olive Pasta


Cold Olive Pasta

It may not be the best-looking pasta but this tastes great. I was actually amazed by the taste. I didn’t add any oil but the sauce is still rich because natural oil comes from the soybeans and olives. You can still drizzle on extra olive oil at the end if you like. You can also warm the sauce and eat it in the winter!



  • 400g (14oz) penne or gluten-free penne
  • 120g (4oz) pitted black olives
  • 300g (10½oz) cooked soybeans
  • 2 tomatoes (280g/10oz), roughly chopped
  • 2 teaspoons sea salt


  • 1 tomato, diced
  • Fresh oregano leaves, to serve


  1. Cook pasta in a saucepan of rapidly boiling water until al dente.
  2. While pasta is cooking, place the soybeans, olive, tomato and salt in a food processor and process until smooth.
  3. Drain pasta and add it to olive mixture.
  4. Toss to combine. To serve, place the pasta on serving bowls and top with fresh diced tomato and oregano. You can drizzle extra virgin olive oil if you wish.

Tip: For a gluten-free option, use gluten-free pasta. It is also great to eat warm. Just heat up the olive mixture and toss with pasta in a frying pan. You can also enjoy this mixture as a dip.


This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!



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