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.