Greek Pasta with Feta and Olives Recipe

Introduction

Greek Pasta with Feta and Olives is a vibrant and flavorful dish that brings the bright tastes of the Mediterranean to your table. Combining tender pasta with juicy tomatoes, briny olives, and creamy feta, it’s a simple yet satisfying meal perfect for any day of the week.

Ingredients

• 12 oz (340g) pasta (penne, fusilli, or your choice)
• 2 tbsp extra virgin olive oil
• 2 cloves garlic (minced)
• ½ small red onion (finely chopped)
• 1 ½ cups cherry tomatoes (halved)
• ½ cup Kalamata olives (sliced)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• ½ tsp dried basil
• ¼ tsp salt (or to taste)
• ¼ tsp black pepper
• ½ cup feta cheese (crumbled)
• ½ cup reserved pasta water (if needed for sauce)
• Fresh basil (for garnish, optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped red onion, sautéing for about 2 minutes until fragrant.
3. Step 3: Add the halved cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
4. Step 4: Add the cooked pasta to the skillet. Stir in the sliced Kalamata olives, lemon juice, lemon zest, dried oregano, dried basil, salt, and black pepper. If the mixture seems dry, gradually stir in the reserved pasta water to loosen the sauce.
5. Step 5: Remove the skillet from heat and gently fold in the crumbled feta cheese. Garnish with fresh basil and an extra drizzle of olive oil if desired. Serve immediately and enjoy!

Tips & Variations

• Use sun-dried tomatoes instead of fresh cherry tomatoes for a richer, more intense flavor.
• Add a handful of baby spinach or arugula in step 4 for extra greens and nutrition.
• Swap Kalamata olives for green olives if you prefer a milder taste.
• For a vegan version, omit the feta or substitute with a plant-based cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to keep the pasta moist and warm gently on the stove or in the microwave to avoid drying out the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with most short pasta shapes like penne, fusilli, or rigatoni. Choose your favorite or whatever you have on hand.

Is this dish served hot or cold?

This Greek pasta is best served warm, but it can also be enjoyed at room temperature or as a pasta salad if you prefer. Just add the feta and fresh herbs before serving.

Greek Pasta with Feta and Olives Recipe

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★★★★★

4.7 from 147 reviews

This Greek Pasta with Feta and Olives is a vibrant and flavorful Mediterranean-inspired dish that combines tender pasta with juicy cherry tomatoes, tangy Kalamata olives, and creamy feta cheese. Enhanced with zesty lemon, aromatic garlic, and herbs like oregano and basil, this quick and easy recipe delivers a perfect balance of savory and fresh flavors, ideal for a satisfying weeknight meal.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Base

• 12 oz (340g) pasta (penne, fusilli, or your choice)
• 2 tbsp extra virgin olive oil
• 2 cloves garlic (minced)
• ½ small red onion (finely chopped)

Vegetables and Flavorings

• 1 ½ cups cherry tomatoes (halved)
• ½ cup Kalamata olives (sliced)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• ½ tsp dried basil
• ¼ tsp salt (or to taste)
• ¼ tsp black pepper

Cheese and Garnish

• ½ cup feta cheese (crumbled)
• ½ cup reserved pasta water (if needed for sauce)
• Fresh basil (for garnish, optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
2. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped red onion. Sauté for about 2 minutes until fragrant and softened, but not browned.
3. Cook the Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes until they start to soften and burst, stirring occasionally to ensure even cooking.
4. Combine Everything: Add the cooked pasta to the skillet with the tomatoes. Stir in the sliced Kalamata olives, lemon juice, lemon zest, dried oregano, dried basil, salt, and black pepper. If the mixture looks dry, gradually add the reserved pasta water to loosen the sauce and help everything meld together.
5. Add the Feta and Serve: Remove the skillet from heat and sprinkle in the crumbled feta cheese. Gently stir to distribute the cheese evenly without melting it completely. Garnish with fresh basil leaves and an extra drizzle of olive oil if desired. Serve immediately and enjoy your vibrant Greek pasta dish!

Notes

• Reserve pasta water to adjust sauce consistency as needed.
• Use good quality extra virgin olive oil for the best flavor.
• Fresh basil garnish adds a burst of freshness, but is optional.
• Can substitute dried herbs with fresh ones if preferred; use approximately three times the amount for fresh.
• This dish is best served immediately to enjoy the fresh textures and flavors.

Keywords: Greek pasta, feta cheese, Kalamata olives, Mediterranean pasta, quick pasta recipe, vegetarian pasta