Why You’ll Love This Recipe
Greek Pasta with Feta & Olives is a vibrant, Mediterranean-inspired dish packed with bold flavors. The briny olives and creamy feta pair beautifully with sun-ripened tomatoes, fresh herbs, and al dente pasta. This easy, quick-to-make recipe is perfect for busy weeknights or as a refreshing summer meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pastafeta cheese (crumbled)kalamata olives (pitted and sliced)cherry tomatoes (halved)red onion (thinly sliced)garlic (minced)extra virgin olive oillemon juiceoregano (dried or fresh)parsley (chopped)salt and pepper
directions
Cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and red onion, sautéing until fragrant and translucent.
Add cherry tomatoes and cook until they start to soften, about 3-4 minutes.
Stir in the cooked pasta, olives, oregano, lemon juice, salt, and pepper. Toss to combine and heat through.
Remove from heat and mix in the crumbled feta and chopped parsley.
Serve warm or at room temperature with an extra sprinkle of feta and parsley on top.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Add grilled chicken or shrimp for extra protein.
Include spinach or arugula for a leafy green boost.
Substitute whole wheat or gluten-free pasta to suit dietary needs.
Mix in roasted red peppers or artichoke hearts for added flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Best enjoyed cold or at room temperature, but can be reheated gently in a skillet over low heat.
FAQs
Can I use a different type of olive?
Yes, green olives or a mix of varieties can work well.
Is this dish good for meal prep?
Absolutely. It holds up well in the fridge and can be eaten cold.
Can I make it vegan?
Yes, substitute the feta with a plant-based alternative or omit it.
How can I make it spicier?
Add red pepper flakes or a chopped chili pepper.
Do I have to use cherry tomatoes?
No, any ripe tomato will work; just chop to bite-size pieces.
What pasta shape works best?
Short pasta like penne, rotini, or fusilli are ideal for this recipe.
Can I serve this cold as a pasta salad?
Yes, it makes a great cold pasta salad.
Is fresh oregano necessary?
Not at all. Dried oregano works perfectly in this dish.
Can I make it ahead?
Yes, prepare it a day in advance and store in the fridge.
Does this freeze well?
It’s best enjoyed fresh or from the fridge; freezing can alter the texture.
Conclusion
Greek Pasta with Feta & Olives is a delicious way to bring Mediterranean flair to your table. With simple ingredients and bold flavors, it’s a versatile dish perfect for any occasion—from lunchboxes to dinner parties. Quick, easy, and satisfying, it’s a recipe you’ll want to make again and again.
Print
Greek Pasta with Feta & Olives
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish / Pasta Salad
- Method: Boiling, Tossing
- Cuisine: Greek/Mediterranean
- Diet: Vegetarian
Description
A vibrant and easy Greek-inspired pasta dish featuring tangy feta, briny olives, fresh veggies, and aromatic herbs for a bright Mediterranean flavor.
Ingredients
- 8 oz (225 g) pasta (penne or fusilli)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz (115 g) feta cheese, crumbled
- 1/4 red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh oregano or 1 tsp dried oregano
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional: 1/4 tsp red pepper flakes
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Mix well.
- Add warm pasta to the bowl and toss to coat evenly with the dressing.
- Fold in cherry tomatoes, cucumber, olives, red onion, and parsley.
- Sprinkle crumbled feta over the pasta, gently folding it in (or leave on top as a garnish).
- If desired, sprinkle red pepper flakes for a touch of heat.
- Adjust seasonings to taste, serve warm or at room temperature.
Notes
- Feel free to use whole wheat or gluten-free pasta to suit dietary needs.
- Great served chilled as a pasta salad—just refrigerate for 30 minutes before serving.
- Add grilled chicken or chickpeas to boost protein content.
- Replace cucumber with zucchini for a different crunch.
- Store leftovers in an airtight container in the fridge for up to 3 days.