Greek Pasta with Feta & Olives Recipe

Introduction

This Greek Pasta with Feta & Olives is a vibrant and easy-to-make dish that combines fresh Mediterranean flavors in every bite. Perfect for a quick weeknight dinner or a light lunch, it features tender pasta tossed with juicy tomatoes, salty olives, and creamy feta cheese.

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 pasta water.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and chopped red onion, sautéing for about 2 minutes until fragrant.
3. Step 3: Add the cherry tomatoes to the skillet and cook for 4-5 minutes until they start to soften and burst, stirring occasionally for even cooking.
4. Step 4: Add the cooked pasta to the skillet. Stir in the Kalamata olives, lemon juice, lemon zest, oregano, basil, salt, and black pepper. If the mixture looks dry, gradually stir in reserved pasta water to loosen the sauce.
5. Step 5: Remove the skillet from heat and sprinkle in the crumbled feta cheese. Stir gently to combine. Garnish with fresh basil and an extra drizzle of olive oil if desired. Serve immediately and enjoy!

Tips & Variations

• Use gluten-free pasta or whole wheat pasta to suit dietary preferences without sacrificing flavor.
• Add some toasted pine nuts or chopped walnuts for extra crunch and richness.
• Fresh herbs like oregano or parsley can be used instead of dried for a brighter flavor.
• If you prefer a creamier texture, stir in a spoonful of Greek yogurt or cream cheese just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce if it has thickened. Avoid microwaving directly to maintain the texture of feta and tomatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Yes, you can substitute feta with goat cheese or ricotta salata for a similar tangy flavor. However, feta is traditional and provides a distinctive salty creaminess that pairs well with olives and tomatoes.

Is it necessary to reserve pasta water?

Reserving pasta water is helpful as the starchy liquid can loosen the sauce and help it cling better to the pasta. It adds a silky texture without diluting the flavors.

Greek Pasta with Feta & Olives Recipe

Print Recipe

★★★★★

4.4 from 121 reviews

A vibrant and flavorful Greek pasta dish featuring al dente pasta tossed with juicy cherry tomatoes, Kalamata olives, tangy feta cheese, and aromatic herbs. This easy-to-make skillet meal delivers a perfect balance of Mediterranean flavors with a light lemon kick and creamy feta, ideal for a quick weeknight dinner or a refreshing summer lunch.

• Author: Clara
• 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

• 12 oz (340g) pasta (penne, fusilli, or your choice)

Sauce & Vegetables

• 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 reserved pasta water (optional, for loosening the sauce)

Finishing

• ½ cup feta cheese, crumbled
• 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 package instructions until al dente. Drain, reserving about ½ cup of pasta water, and set the pasta aside.
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, sautéing for about 2 minutes until fragrant and softened.
3. Cook the Tomatoes: Add halved cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices.
4. Combine Everything: Add the cooked pasta into the skillet with the tomatoes and aromatics. Stir in sliced Kalamata olives, lemon juice, lemon zest, dried oregano, dried basil, salt, and black pepper. If the mixture seems dry, gradually add reserved pasta water to loosen the sauce and achieve a silky consistency.
5. Add the Feta and Serve: Remove the skillet from heat. Gently fold in the crumbled feta cheese. Garnish with fresh basil leaves and an extra drizzle of olive oil if desired. Serve immediately and enjoy.

Notes

• Use any short pasta shape like penne, fusilli, or rigatoni for the best texture.
• Reserve pasta water to help bind the sauce and add creaminess without extra fat.
• Add fresh basil only at the end to preserve its bright flavor and color.
• For a vegan version, replace feta cheese with a plant-based alternative or omit entirely.
• Adjust salt depending on the saltiness of the feta and olives.

Keywords: Greek pasta, feta pasta, Mediterranean pasta, pasta with olives, tomato and feta pasta, easy pasta recipe, vegetarian pasta