Greek Pasta with Feta & Olives Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
