In the heart of every Greek kitchen lies a simple truth: food is memory. And one of the most beloved dishes that echoes this sentiment is Greek Pasta with Feta. The moment the scent of oregano and garlic begins to rise from the stove, you’re transported to a sun-soaked veranda overlooking the Aegean Sea, where meals are more than sustenance—they are celebrations of life, laughter, and family.

My own love for this dish began in the summer of 2009, during a trip to Thessaloniki. A family friend, Eleni, welcomed us into her cozy apartment where lunch was already simmering. It was a hot day, the kind that begs for a dish both light and flavorful. She served us this pasta—warm, tangy, filled with creamy feta and briny olives. That meal didn’t just satisfy; it stuck with me like a memory etched in sunlight.

Greek Pasta with Feta carries with it the ease of weeknight dinners, the charm of summer gatherings, and the flavor of home. It’s a dish born from Greece’s deep-rooted love for bold, fresh ingredients and passed through generations as a staple of comfort and connection.

Why You’ll Love This Recipe:

• Bright Mediterranean Flavors: Briny Kalamata olives, sweet cherry tomatoes, and tangy feta.
• Quick and Convenient: Ready in under 30 minutes with minimal prep.
• Perfect for Any Season: Serve it hot in winter or chilled in summer.
• Naturally Vegetarian: Wholesome and hearty with no meat required.
• Great for Meal Prep: Keeps beautifully and tastes even better the next day.

INGREDIENTS YOU’LL NEED:

• 8 ounces fusilli or penne pasta
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and sliced
• ½ cup feta cheese, crumbled
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Juice and zest of 1 lemon
• Salt and black pepper to taste
• Optional: chopped fresh parsley or basil for garnish

HOW TO MAKE GREEK PASTA WITH FETA:

Step-by-Step Instructions

Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta, reserving half a cup of the cooking water.

Step 2: Sauté Garlic and Tomatoes
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook just until fragrant—about 1 minute. Toss in the cherry tomatoes and cook until slightly softened, around 4 minutes.

Step 3: Add Olives and Combine Pasta
Stir in the Kalamata olives and cook for another 2 minutes. Add the cooked pasta directly into the skillet, stirring well to combine. If it feels a bit dry, add some of the reserved pasta water.

Step 4: Fold in Feta and Season
Remove from heat. Stir in the crumbled feta, lemon juice, lemon zest, and oregano. Taste and season with salt and pepper. The feta and olives add brininess, so salt sparingly.

Step 5: Garnish and Serve
Top with chopped fresh parsley or basil for a pop of color and freshness. Serve immediately or chill for a refreshing pasta salad.

HELPFUL TIPS:

• Feta Matters: Use a block of feta in brine, not pre-crumbled. It’s creamier and more flavorful.
• Customize It: Add cooked lamb, grilled turkey ham, or roasted vegetables like zucchini or bell peppers.
• Chill It: This pasta holds up wonderfully in the fridge. Let the flavors meld overnight for an even richer taste the next day.
• Don’t Skip the Zest: Lemon zest brightens the entire dish—don’t leave it out!

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

NOTES:

This dish is a fantastic way to introduce kids to Mediterranean flavors or serve something new at your next potluck. Keep a jar of Kalamata olives and a block of feta in your fridge—you’ll find yourself making this more often than you think.

NUTRITIONAL INFORMATION (PER SERVING):

• Calories: 370
• Protein: 12g
• Carbohydrates: 42g
• Fat: 17g
• Fiber: 4g
• Sodium: 520mg

FREQUENTLY ASKED QUESTIONS:

Can I use gluten-free pasta?
Absolutely. This recipe works great with gluten-free penne or brown rice pasta.

What can I substitute for feta cheese?
Try crumbled goat cheese or a plant-based feta alternative if you need a dairy-free option.

How long does it keep?
Stored in an airtight container, this dish lasts up to 3 days in the refrigerator.

STORAGE INSTRUCTIONS:

Let the pasta cool completely before transferring to a lidded container. Store in the fridge for 2–3 days. To reheat, warm gently in a skillet or enjoy it cold as a refreshing pasta salad.

Related Recipes:

If you liked this Greek Pasta with Feta, you’ll definitely enjoy these other cheesy delights:

• Mediterranean Chicken with Orzo – A Flavorful One-Pan Meal
• Sweet Potato and Black Bean Bowls with Avocado Lime Dressing
• Teriyaki Chicken and Pineapple Foil Packets
• Mozzarella Chicken in Basil Cream Sauce

CONCLUSION:

This Greek Pasta with Feta and Olives is everything we love about Mediterranean cooking—simple, honest ingredients that come together in joyful harmony. Whether you serve it warm as a weeknight dinner or cold for a summer picnic, it’s bound to become a repeat favorite in your kitchen. One bite, and you’re back on that sun-drenched veranda in Greece.

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