I love making this Greek Pasta with Feta and Olives when I want something fresh, colorful, and full of Mediterranean flavor. The combination of tender pasta, juicy tomatoes, salty olives, creamy feta cheese, and a light olive oil dressing creates a simple dish that feels both comforting and refreshing. I often prepare it for quick lunches, easy dinners, or even as a side dish for gatherings.
Why You’ll Love This Recipe
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly with simple ingredients that still taste incredibly vibrant. The feta cheese adds a creamy and salty touch while the olives bring a rich Mediterranean flavor. I also like how versatile this pasta can be since I can serve it warm, chilled, or at room temperature. It’s perfect for busy days because I only need about half an hour from start to finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces penne pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
3/4 cup crumbled feta cheese
1/2 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions
I cook the penne pasta according to the package instructions until it becomes al dente. Then I drain it and let it cool slightly.
In a large mixing bowl, I combine the cherry tomatoes, cucumber, sliced olives, red onion, and parsley.
In a small bowl, I whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
I add the cooked pasta to the vegetable mixture and pour the dressing over everything.
I gently toss the pasta until all the ingredients are evenly coated.
Finally, I sprinkle the crumbled feta cheese on top and serve immediately or chill it before serving.
Servings and Timing
This recipe makes about 4 servings.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Variations
I sometimes add grilled chicken or shrimp when I want extra protein. For more crunch, I like tossing in diced bell peppers or toasted pine nuts. I also enjoy using whole wheat pasta for a heartier texture. If I want a stronger herb flavor, I mix in fresh basil or dill along with the parsley.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since this pasta tastes great cold, I usually enjoy it straight from the fridge. If I want it warm, I reheat it gently in a skillet over low heat and add a small drizzle of olive oil to refresh the texture.
FAQs
Can I make this pasta ahead of time?
Yes, I often prepare it a few hours ahead and keep it refrigerated until serving time. The flavors blend together even better after chilling.
Can I use a different type of pasta?
Absolutely. I like using rotini, bow tie pasta, or spaghetti depending on what I have available.
What can I substitute for Kalamata olives?
I sometimes use black olives or green olives if Kalamata olives are unavailable.
Is this recipe served hot or cold?
I enjoy it both ways. It tastes delicious warm right after cooking or chilled as a pasta salad.
Can I add more vegetables?
Yes, I often add spinach, bell peppers, or artichoke hearts for extra flavor and texture.
Conclusion
I love how easy and flavorful this Greek Pasta with Feta and Olives recipe is. It combines fresh vegetables, creamy feta, and savory olives into a satisfying meal that works for many occasions. Whether I serve it as a quick dinner or a refreshing side dish, it always brings bright Mediterranean flavors to the table.
A fresh and flavorful Mediterranean-inspired pasta dish made with penne, juicy cherry tomatoes, crisp cucumber, salty Kalamata olives, creamy feta cheese, and a light lemon olive oil dressing. Perfect for quick lunches, easy dinners, or refreshing pasta salads.
Ingredients
12 ounces penne pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
3/4 cup feta cheese, crumbled
1/2 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Cook the penne pasta according to package instructions until al dente. Drain and let it cool slightly.
In a large mixing bowl, combine the cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
Add the cooked pasta to the vegetable mixture.
Pour the dressing over the pasta and toss gently until evenly coated.
Sprinkle the crumbled feta cheese on top.
Serve immediately or refrigerate before serving for a chilled pasta salad.
Notes
This pasta can be served warm, cold, or at room temperature.
Add grilled chicken or shrimp for extra protein.
Whole wheat pasta works well for a heartier texture.
Fresh basil or dill can be added for extra herb flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add a drizzle of olive oil before reheating to refresh the texture.
