Description
Greek Pasta with Feta and Olives is a vibrant and satisfying dish that brings the essence of the Mediterranean to your table in just 25 minutes. This quick and easy recipe features al dente pasta tossed with sun-ripened cherry tomatoes, briny Kalamata olives, and creamy feta cheese, all enhanced by aromatic herbs and zesty lemon. Perfect for a busy weeknight or a casual gathering with friends, this dish is not only flavorful but also customizable. Add your favorite vegetables or proteins to make it uniquely yours. Enjoy the delightful taste of Greece right from your kitchen!
Ingredients
Scale
- 12 oz pasta (penne or fusilli)
- 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)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic and chopped onion until fragrant.
- Add halved cherry tomatoes and sliced olives; cook for about 5 minutes until tomatoes soften.
- Toss the cooked pasta into the skillet along with lemon juice, zest, oregano, basil, salt, pepper, and crumbled feta. Mix well, adding reserved pasta water as needed for consistency.
- Serve warm, garnished with fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 320g)
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 20mg