Greek Pasta with Feta and Olives
This Greek Pasta with Feta and Olives recipe is a delicious and vibrant dish that packs a punch of flavor in every bite. The combination of salty feta, briny Kalamata olives, and fresh vegetables creates a delightful medley that’s hearty yet light. Perfect for a casual dinner or a special gathering, it embodies the essence of Mediterranean cooking—simple, fresh ingredients that celebrate bold flavors. Whether you’re looking for a quick weeknight meal or something to impress your guests, this pasta dish is sure to become a favorite.
The texture is another highlight; the al dente pasta is beautifully complemented by the tender sautéed vegetables and creamy feta. Each forkful offers a satisfying experience that feels both indulgent and healthy at the same time. Plus, it’s a one-pan meal, making clean-up a breeze!
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
How to Make Greek Pasta with Feta and Olives
Ingredients:
- 12 oz (340g) spaghetti or your choice of pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and sliced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 8 oz (225g) feta cheese, crumbled
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
Step-by-Step Instructions:
- Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the red onion and red bell pepper to the skillet, cooking until they begin to soften, about 5 minutes.
- Stir in the cherry tomatoes, Kalamata olives, dried oregano, and red pepper flakes (if using). Cook for another 3-4 minutes until the tomatoes start to soften.
- Season the mixture with salt and freshly ground black pepper to your taste.
- Add the cooked spaghetti to the skillet and toss well to combine with the vegetables. If the pasta seems dry, gradually add some of the reserved pasta cooking water until your desired consistency is reached.
- Remove the skillet from heat and gently fold in the crumbled feta cheese, fresh basil, and parsley.
- Lastly, add the lemon juice and give the pasta one final toss to incorporate all the flavors.
- Serve the pasta warm, garnished with additional fresh herbs if desired.
Pro Tips
- Choose the Right Pasta: While spaghetti works well, you can substitute with whole wheat or gluten-free pasta for a healthier option or dietary needs.
- Don’t Overcook the Vegetables: Aim for tender-crisp vegetables to maintain their freshness and vibrant color.
- Seasoning Matters: Don’t skip tasting as you go. A little extra salt or a touch more lemon juice can elevate the flavors dramatically.
- Fresh Herbs: Using fresh herbs like basil and parsley enhances freshness. Dried herbs are fine in a pinch, but fresh adds a garden-fresh aroma.
- Storage Tip: If you plan to have leftovers, consider leaving out the feta and adding it when reheating to maintain its creaminess.
Why You’ll Love This Recipe
The flavors of this pasta dish are a delightful mix of salty, savory, and slightly tangy, thanks to the feta and lemon. The freshness of the vegetables rounds it all out, ensuring it’s as nutritious as it is tasty. Plus, it’s surprisingly easy to prepare, making it a go-to recipe for busy weeknights or gatherings.
Vegetarians rejoice! This dish is packed with nutrients from the vibrant veggies and healthy fats from the olives and olive oil. It’s also a great option for a Mediterranean diet or anyone looking to incorporate more plant-based meals into their routine.
How to Serve Greek Pasta with Feta and Olives
Presentation matters, and this dish is no exception. Serve the pasta in a large, shallow bowl to create a beautiful display of colors. Garnish it with extra herbs and a sprinkle of additional feta for that elevated look.
Pair this pasta with a simple side salad of mixed greens dressed lightly in olive oil and balsamic vinegar for a refreshing balance. When it comes to drinks, a crisp white wine or sparkling water with lemon would complement it wonderfully.
How to Store Greek Pasta with Feta and Olives
- Fridge: Place leftovers in an airtight container; they can be stored in the fridge for up to 3-4 days.
- Freezer: You can freeze the pasta, but avoid freezing it with feta mixed in. Store without feta in a freezer-safe container for up to 2 months.
- Shelf Life: Once cooked, eat within a few days for best taste and texture.
Tips to Make Greek Pasta with Feta and Olives
- Don’t Skip the Pasta Water: This starchy water helps the sauce adhere to the pasta beautifully. Use it wisely!
- Adjust to Taste: Don’t be afraid to tweak the seasoning. If you like it spicier, add more red pepper flakes, or if you prefer a more herby flavor, increase your herbs.
- Make Ahead: You can chop the vegetables the night before to save time on busy evenings.
Variation Ideas
- Vegan Option: Replace the feta with a plant-based cheese or nutritional yeast for a cheesy flavor.
- Spicy Twist: Add more red pepper flakes or even some sliced jalapeños for an extra kick.
- Gluten-Free: Use gluten-free pasta for a celiac-friendly option.
- Low-Carb Style: Swap the pasta for zucchini noodles or spaghetti squash for a lighter meal.
Nutrition Information
( Serving Size: 1 cup | Calories: 350 | Protein: 12g | Carbs: 45g | Fat: 15g | Fiber: 3g | Sugar: 3g )
This dish is particularly high in carbohydrates due to the pasta, which is fuel for energy, while offering a decent protein source from the feta. It’s also rich in healthy fats from olive oil and olives.
Storage and Reheating
- Microwave: Place the pasta in a microwave-safe bowl, cover loosely with a damp paper towel, and heat for 1-2 minutes, stirring halfway through.
- Oven: Preheat to 350°F (175°C), place the pasta in an oven-safe dish, cover with foil, and bake for 10-15 minutes until warmed through.
- Skillet: Heat a drizzle of olive oil in a skillet, add your pasta, and toss over medium heat until warmed.
Customization Ideas
Adjust flavors by varying the herbs. For a bolder taste, try adding capers or sun-dried tomatoes. You can also switch the feta for goat cheese or even ricotta for different textures and flavors. If you prefer a crunch, fold in some toasted pine nuts or walnuts right before serving.
Common Mistakes to Avoid
- Overcooking the Pasta: Follow the package direction and always test for al dente to avoid mushy pasta.
- Underseasoning: Don’t be shy with salt and pepper, as bland pasta can be a letdown.
- Using Cold Ingredients: Allow your ingredients to come to room temperature before cooking for better flavor integration.
- Skipping the Pasta Water: This step is crucial for a cohesive sauce and helps achieve that silky texture.
- Not Tasting as You Go: Always taste your dish to make sure the flavors are balanced and appealing.
Serving Occasions
This Greek Pasta with Feta and Olives is perfect for a casual family dinner, a potluck, or a sunny picnic. It’s also great for holidays when you want a light yet satisfying meal that can please a group.
Why Make This Recipe
What sets this recipe apart is its vibrant flavor profile and flexibility. It highlights Mediterranean cuisine’s best aspects while accommodating various dietary preferences. The balance of flavors with fresh, wholesome ingredients ensures that each bite is satisfying and enjoyable.
FAQs
-
Can I use other types of pasta?
Yes! You can easily substitute spaghetti with your favorite pasta, including farfalle, penne, or gluten-free options. -
Can I make this dish ahead of time?
Yes! You can prepare the vegetable mixture in advance and then combine it with the pasta just before serving. -
Is this dish spicy?
The recipe includes red pepper flakes, but you can adjust the heat level according to your preference by adding more or leaving them out entirely. -
Can I add protein to this dish?
Absolutely! Chopped grilled chicken, shrimp, or chickpeas can be added for some extra protein. -
What can I substitute for feta?
A great alternative for feta is goat cheese or even a vegan cheese to accommodate different dietary needs.
Disclaimer: Nutrition information is approximate and can vary based on ingredients used. Adjust according to dietary preferences and specific products.
Print
Greek Pasta with Feta and Olives
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and vibrant pasta dish featuring salty feta, briny olives, and fresh vegetables, embodying Mediterranean cooking.
Ingredients
- 12 oz (340g) spaghetti or your choice of pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and sliced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 8 oz (225g) feta cheese, crumbled
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Bring a pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic for 1 minute.
- Add red onion and red bell pepper; cook until softened, about 5 minutes.
- Stir in cherry tomatoes, Kalamata olives, dried oregano, and red pepper flakes, cooking until tomatoes begin to soften (3-4 minutes).
- Season with salt and pepper to taste.
- Add cooked spaghetti to the skillet, tossing to combine. Add reserved pasta water as needed for consistency.
- Remove from heat and gently fold in feta cheese, basil, and parsley.
- Finally, add lemon juice and toss to incorporate.
- Serve warm, garnished with extra herbs if desired.
Notes
For best flavor, serve fresh with additional herbs and consider pairing with a side salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pasta Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg