Greek Pasta with Feta and Olives

One forkful of this Greek Pasta with Feta and Olives is enough to whisk you away to sun-drenched Mediterranean shores. The bright pops of cherry tomatoes and the briny bite of Kalamata olives weave together in perfect harmony, while silky strands of spaghetti cradle every vibrant flavor. Creamy crumbles of feta soften just enough to melt into the warm pasta, lending a tangy and luxurious touch that feels utterly indulgent without weighing you down. Savor the contrast between tender red bell pepper slices and the gentle chew of al dente pasta, each bite punctuated by the zing of fresh lemon juice and the earthiness of dried oregano. Whether you’re a kitchen newbie or a seasoned home cook, this beginner-friendly spaghetti recipe makes you feel like a Mediterranean maestro in less than an hour.

This dish is as versatile as it is delightful—ideal for a wholesome lunch, a cozy dinner, or even a crowd-pleasing potluck contribution. With only 15 minutes of prep and 20 minutes of cooking time, you’ll be plating up a healthy dinner that clocks in around 460 calories per serving. Plus, it ticks all the right boxes for Mediterranean cuisine lovers: simple ingredients, bold flavors, and heart-healthy olive oil. The fresh basil and parsley crowns bring a revitalizing burst at the finish, turning every forkful into a celebration of Greek flavors. So grab your apron, boil that pasta, and get ready to dive into a recipe that’s sure to become a new favorite in your rotation.

KEY INGREDIENTS IN GREEK PASTA WITH FETA AND OLIVES

Before you dive into the cooking process, let’s take a closer look at the star players in this Mediterranean-inspired dish. Each ingredient brings its own texture, flavor, and nutritional profile, combining to form a melody of tastes that dance on your palate.

• Spaghetti or your choice of pasta: The foundation of the dish, this provides a neutral but satisfying base that soaks up all the vibrant flavors.
• Olive oil: A hallmark of Mediterranean cuisine, it infuses the vegetables with a rich, fruity note and prevents sticking as you sauté.
• Garlic: Minced and quickly cooked, it releases an aromatic warmth that forms the flavorful backbone of the sauce.
• Red onion: Thinly sliced for sweetness and slight crunch, it softens as it cooks, offering a subtle caramelized depth.
• Red bell pepper: Adds a peppery sweetness and bright color, enhancing both the visual appeal and the nutrient profile.
• Cherry tomatoes: Halved and tenderized over heat, they burst open to lend a juicy, tangy component to every bite.
• Kalamata olives: Sliced and briny, they introduce a salty complexity that’s quintessentially Greek.
• Dried oregano: Earthy and aromatic, it ties all the ingredients together with classic Mediterranean flavor.
• Red pepper flakes: Optional but recommended for those who love a gentle kick of heat.
• Salt and freshly ground black pepper: Essential seasonings that balance and elevate the other flavors.
• Feta cheese: Crumbled and folded in at the end, it provides creamy tang and a melt-in-your-mouth texture.
• Fresh basil: Chopped for a bright herbal note that livens up each forkful.
• Fresh parsley: Offers a clean, verdant finish and adds visual freshness.
• Lemon juice: A squeeze of acidity that brightens the entire dish and harmonizes all the flavors.

HOW TO MAKE GREEK PASTA WITH FETA AND OLIVES

Bringing this dish together is a breeze. You’ll start by perfectly cooking your pasta, then layer in sautéed vegetables, finishing with creamy feta and fresh herbs to create a symphony of Mediterranean textures and tastes.

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente according to the package directions. Before draining, reserve ½ cup of the pasta cooking water—this starchy liquid will help marry the sauce to your noodles. Drain the pasta and set it aside.

2. In a spacious skillet, warm the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant and lightly golden, taking care not to let it burn.

3. Introduce the red onion and red bell pepper to the skillet. Cook them for about 5 minutes, stirring occasionally, until they soften and start to develop a gentle sweetness.

4. Stir in the cherry tomatoes, Kalamata olives, dried oregano, and red pepper flakes (if you’re using them). Let the mixture cook for another 3–4 minutes, just until the tomatoes begin to release their juices and soften.

5. Season the vegetable medley with salt and freshly ground black pepper to taste, adjusting the seasoning so each component shines.

6. Add the cooked spaghetti to the skillet and toss thoroughly, ensuring every strand is coated with the vibrant vegetable mixture. If the pasta looks a bit dry, slowly drizzle in some of the reserved pasta water until you reach your desired consistency.

7. Remove the skillet from heat. Gently fold in the crumbled feta cheese, chopped fresh basil, and parsley, taking care not to overwork the cheese so it maintains small, creamy pockets throughout.

8. Finish with a generous squeeze of lemon juice and give the pasta one final, delicate toss to distribute the bright acidity evenly.

9. Plate the pasta while it’s still warm, topping each serving with extra fresh herbs for a burst of color and flavor.

SERVING SUGGESTIONS FOR GREEK PASTA WITH FETA AND OLIVES

This Greek Pasta with Feta and Olives is a versatile gem that shines in a variety of settings. Whether you’re hosting a casual dinner or packing up lunch for a picnic, these serving ideas will help you present the dish with style and taste in mind. Each suggestion focuses on layering textures and flavors to elevate the experience.

• Rustic Family Style: Pile the pasta into a large shallow bowl, sprinkle with extra crumbled feta, and tuck whole basil leaves between the noodles. Let everyone help themselves straight from the center of the table for a communal, inviting vibe.
• Individual Bowls: Serve single portions in generously sized soup bowls. Drizzle a little extra virgin olive oil over the top and finish with a twist of freshly cracked black pepper for a restaurant-quality touch.
• Picnic-Ready Platter: Allow the pasta to cool to room temperature, then transfer it to a wide, shallow container. Garnish with lemon wedges and a small ramekin of extra olive oil so guests can add a splash as needed.
• Protein-Packed Upgrade: Top each serving with sliced, grilled chicken breast or seared shrimp for an added dose of lean protein, transforming the dish into a heartier meal without masking the Mediterranean flavors.

HOW TO STORE GREEK PASTA WITH FETA AND OLIVES

Knowing how to properly store this Greek Pasta with Feta and Olives ensures every bite stays as vibrant and delicious as the first. This section covers everything from refrigeration to reheating tips, so your leftovers retain their texture and flavor.

Leftovers can be just as delightful the next day, but feta and fresh herbs deserve special attention to preserve their taste and appearance. Always let your pasta cool completely at room temperature—avoid leaving it out for more than two hours—before storing. Use airtight containers to keep out excess air and odors from the fridge, and label each container with the date for freshness tracking.

• Refrigeration: Store the cooled pasta in an airtight container for up to 3 days. When ready to eat, reheat gently in a skillet over low heat, adding a dash of olive oil or reserved pasta water to restore creaminess.
• Freezing (Not Recommended): While technically possible, freezing can alter the texture of the tomatoes and feta. If you must freeze, pack in a container with minimal air and use within one month. Thaw overnight in the refrigerator, then reheat slowly to minimize sogginess.
• Separating Cheese and Herbs: For the freshest taste, consider storing the crumbled feta and chopped herbs in separate small containers. Mix them into warmed pasta just before serving to keep the herbs bright and the cheese’s texture intact.
• Room Temperature for Short-Term: If you plan to enjoy leftovers within a few hours—such as for a lunchbox or picnic—keep the pasta in a well-sealed container at room temperature. Place the container in a cool, shaded spot to avoid heat exposure.

CONCLUSION

This Greek Pasta with Feta and Olives has everything you need for a memorable Mediterranean-inspired meal: bright, sun-kissed tomatoes; briny Kalamata olives; creamy feta; and fresh, zingy herbs, all woven together with perfectly al dente spaghetti. From the quick 15-minute prep to the short 20-minute cook time, you’ll find this dish is an absolute gem for both busy weeknights and relaxed weekend gatherings. You can print this article and save it for later, knowing you have a foolproof recipe on hand that suits lunch, dinner, and even potlucks. And if you’re eager to dive deeper, be sure to check out the FAQ below for tips, troubleshooting, and recipe variations.

I’d love to hear how your own kitchen adventure turned out! If you tried adding grilled chicken, swapping in whole-grain pasta, or experimenting with extra herbs, drop a comment or question—your feedback helps everyone learn and grow as home cooks. Don’t hesitate to share your experience, ask for clarification, or suggest your own twists on this Greek classic. Happy cooking, and may your next pasta night transport you straight to the heart of the Mediterranean!

Print Recipe

Greek Pasta with Feta and Olives

Author: Max Turner Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Calories: 460

Description

This Greek Pasta with Feta and Olives is a mouthwatering medley of tomatoes, olives, and feta, all tossed together with perfectly cooked pasta for a satisfying meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 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

1. 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.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the red onion and red bell pepper to the skillet, cooking until they begin to soften, about 5 minutes.
4. 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.
5. Season the mixture with salt and freshly ground black pepper to your taste.
6. 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.
7. Remove the skillet from heat and gently fold in the crumbled feta cheese, fresh basil, and parsley.
8. Lastly, add the lemon juice and give the pasta one final toss to incorporate all the flavors.
9. Serve the pasta warm, garnished with additional fresh herbs if desired.

Note

• For added protein, consider adding cooked chicken breast or shrimp to the pasta.
• Use whole grain or gluten-free pasta as a dietary alternative.
• The dish is just as delicious served at room temperature, making it suitable for picnics or potlucks.
• Kalamata olives provide a strong flavor; adjust the amount accordingly based on your preference.
• Increase the quantity of fresh herbs for a more aromatic dish.

Keywords: Greek pasta, feta cheese, Kalamata olives, spaghetti recipe, healthy dinner, Mediterranean cuisine