Description
Greek Pasta with Feta and Olives is a Mediterranean-inspired dish featuring perfectly cooked pasta, fresh vegetables, tangy feta cheese, and briny olives. This vibrant recipe is quick to prepare, making it perfect for both dinner parties and casual meals. Experience a burst of Mediterranean flavors in every bite!
Ingredients
Scale
- 8 oz spaghetti or your favorite pasta
- 1 cup feta cheese, crumbled
- 1/2 cup pitted Kalamata olives, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup bell peppers, diced (any color)
- 1/4 cup red onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside.
- Prepare your vegetables by combining halved cherry tomatoes, diced bell peppers, and thinly sliced red onion in a bowl.
- In a skillet, heat the olive oil over medium heat. Add minced garlic and olives, sautéing for about 2-3 minutes until fragrant.
- Toss together the cooked pasta, sautéed garlic and olives, prepared vegetables, crumbled feta cheese, dried oregano, salt, and pepper to taste in a large bowl. Mix well until all ingredients are combined and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat until warmed through.
- Serve warm or at room temperature and pair with a salad or crusty bread.
- Add cooked chicken, shrimp, or chickpeas for protein.
- Use gluten-free pasta for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg