Greek Pasta Feta Olives: Prepare to be transported to the sun-drenched shores of the Mediterranean with this vibrant and utterly delicious pasta dish! Imagine twirling your fork around perfectly cooked pasta, each strand coated in a tangy, creamy sauce bursting with the salty goodness of feta cheese and the briny pop of Kalamata olives. This isn’t just a meal; it’s a culinary escape.
This simple yet elegant dish draws inspiration from the heart of Greek cuisine, where fresh, high-quality ingredients are celebrated. Feta, a staple in Greek cooking, has a history dating back centuries, its unique flavor profile shaped by the traditional methods of cheesemaking. Olives, too, hold a special place in Greek culture, symbolizing peace, prosperity, and the enduring spirit of the land.
What makes Greek Pasta Feta Olives so irresistible? It’s the perfect balance of flavors and textures. The creamy feta melts into a luscious sauce, complemented by the salty olives and the satisfying bite of the pasta. It’s quick, easy to prepare, and endlessly customizable, making it a weeknight winner that will impress even the most discerning palates. Whether you’re looking for a light lunch, a flavorful side dish, or a complete vegetarian meal, this recipe is guaranteed to become a new favorite. So, grab your ingredients and let’s embark on a culinary journey to Greece!
Ingredients:
- 1 pound pasta (rotini, penne, or your favorite shape)
- 8 ounces feta cheese, crumbled
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Optional: 1/2 cup cherry tomatoes, halved
- Optional: 1/4 cup artichoke hearts, quartered
- Optional: Lemon wedges, for serving
Cooking the Pasta:
- Bring a large pot of salted water to a rolling boil. Make sure you use enough salt! This is your only chance to season the pasta itself. I usually add about 1-2 tablespoons of salt for a large pot.
- Add the pasta to the boiling water and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, so you want it to be firm but cooked through. Start checking for doneness a minute or two before the recommended cooking time.
- Once the pasta is cooked, drain it well in a colander. Don’t rinse the pasta unless you’re planning on using it in a cold salad later. Rinsing removes the starch that helps the sauce cling to the pasta.
- Set the drained pasta aside to cool slightly while you prepare the other ingredients. This will prevent the feta from melting too much when you add it.
Preparing the Feta and Vegetable Mixture:
- In a large bowl, combine the crumbled feta cheese, Kalamata olives, sun-dried tomatoes, red onion, parsley, and oregano. Don’t be afraid to adjust the amounts of these ingredients to your liking. If you love olives, add more! If you’re not a fan of red onion, use less or omit it altogether.
- If using, add the halved cherry tomatoes and quartered artichoke hearts to the bowl. These add a nice burst of freshness and flavor.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, and red pepper flakes (if using). This is your vinaigrette, so make sure it’s well-emulsified. You can also add a pinch of salt and pepper to taste.
Assembling the Greek Pasta Salad:
- Pour the vinaigrette over the feta and vegetable mixture in the large bowl. Gently toss to combine, ensuring that all the ingredients are coated with the dressing.
- Add the slightly cooled pasta to the bowl with the feta and vegetable mixture. Gently toss everything together until the pasta is evenly coated. Be careful not to overmix, as this can cause the feta to crumble too much.
- Taste the pasta salad and adjust the seasoning as needed. You may need to add more salt, pepper, or red wine vinegar to balance the flavors. Remember that feta cheese is already quite salty, so start with a small amount of salt and add more to taste.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is important! The pasta salad tastes even better after it’s had a chance to chill. You can also make it ahead of time and store it in the refrigerator for up to 2 days.
Serving Suggestions:
- Before serving, give the pasta salad a gentle toss to redistribute the dressing.
- Serve the Greek pasta salad chilled or at room temperature.
- Garnish with extra fresh parsley or oregano, if desired.
- Offer lemon wedges on the side for squeezing over the pasta salad. A squeeze of fresh lemon juice brightens up the flavors and adds a nice touch of acidity.
- This Greek pasta salad is delicious on its own as a light lunch or dinner, or as a side dish to grilled chicken, fish, or lamb.
- It’s also a great dish to bring to potlucks, picnics, and barbecues.
Tips and Variations:
- Pasta Shape: Feel free to use any pasta shape you like for this recipe. Rotini, penne, farfalle (bowties), and fusilli all work well.
- Cheese: If you’re not a fan of feta cheese, you can substitute it with goat cheese or mozzarella.
- Vegetables: You can add other vegetables to this pasta salad, such as bell peppers, cucumbers, or zucchini.
- Protein: For a heartier meal, add grilled chicken, shrimp, or chickpeas to the pasta salad.
- Herbs: Experiment with different herbs, such as dill or mint, to add a unique flavor.
- Spice: If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper to the vinaigrette.
- Vegan Option: To make this recipe vegan, use a vegan feta cheese substitute and ensure that the sun-dried tomatoes are not packed in oil that contains dairy.
- Make Ahead: This pasta salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will actually improve as it sits.
- Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
Detailed Ingredient Notes:
- Pasta: I prefer using rotini or penne for this recipe because their ridges and tubes hold the dressing well. However, any short pasta shape will work. Cook the pasta al dente to prevent it from becoming mushy.
- Feta Cheese: Use a good quality feta cheese for the best flavor. I recommend using a block of feta cheese and crumbling it yourself, as it tends to have a better texture and flavor than pre-crumbled feta.
- Kalamata Olives: Kalamata olives have a rich, briny flavor that complements the other ingredients in this pasta salad. Make sure to pit the olives before adding them to the salad.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add a chewy texture and intense flavor to this pasta salad. Drain the tomatoes well before chopping them. You can also use dry-packed sun-dried tomatoes, but you may need to rehydrate them in warm water before adding them to the salad.
- Red Onion: Red onion adds a sharp, pungent flavor to this pasta salad. If you find the flavor too strong, you can soak the sliced red onion in cold water for 10-15 minutes before adding it to the salad. This will help to mellow out the flavor.
- Fresh Parsley and Oregano: Fresh herbs add a bright, fresh flavor to this pasta salad. Use both parsley and oregano for the best flavor combination. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
- Extra Virgin Olive Oil: Use a good quality extra virgin olive oil for the vinaigrette. The olive oil should have a fruity, peppery flavor.
- Red Wine Vinegar: Red wine vinegar adds a tangy acidity to the vinaigrette. You can substitute it with white wine vinegar or lemon juice if you prefer.
- Garlic: Freshly minced garlic adds a pungent flavor to the vinaigrette. Use a garlic press or mince the garlic very finely to prevent large chunks of garlic in the salad.
- Dried Oregano: Dried oregano adds a warm, earthy flavor to the vinaigrette.
- Red Pepper Flakes: Red pepper flakes add a touch of heat to the vinaigrette. Use them sparingly if you’re sensitive to spice.
- Cherry Tomatoes (Optional): Cherry tomatoes add a burst of sweetness and acidity to this pasta salad. Halve the cherry tomatoes before adding them to the salad.
- Artichoke Hearts (Optional): Artichoke hearts add a slightly tangy and earthy flavor to this pasta salad. Quarter the artichoke hearts before adding them to the salad.
Troubleshooting:
- Pasta is Mushy: Make sure you cook the pasta al dente. Overcooked pasta will become mushy and unappetizing.
- Pasta Salad is Dry: If the pasta salad seems dry, add a little more olive oil or red wine vinegar.
- Pasta Salad is Too Salty: If the pasta salad is too salty, add a little more red wine vinegar or lemon juice to balance the flavors. You can also add some extra vegetables to dilute the saltiness.
- 1 pound pasta (rotini, penne, or your favorite shape)
- 8 ounces feta cheese, crumbled
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Optional: 1/2 cup cherry tomatoes, halved
- Optional: 1/4 cup artichoke hearts, quartered
- Optional: Lemon wedges, for serving
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside to cool slightly.
- Prepare the Feta and Vegetable Mixture: In a large bowl, combine the crumbled feta cheese, Kalamata olives, sun-dried tomatoes, red onion, parsley, and oregano. Add cherry tomatoes and artichoke hearts, if using.
- Make the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, and red pepper flakes (if using).
- Assemble the Salad: Pour the vinaigrette over the feta and vegetable mixture. Gently toss to combine. Add the slightly cooled pasta and toss gently until everything is evenly coated.
- Season and Chill: Taste and adjust the seasoning as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Before serving, toss gently. Serve chilled or at room temperature. Garnish with extra fresh parsley or oregano, if desired. Offer lemon wedges on the side.
- Pasta: Cook pasta al dente. Don’t rinse unless using in a cold salad later.
- Feta & Veggies: Adjust amounts of ingredients to your liking.
- Vinaigrette: Ensure the vinaigrette is well-emulsified.
- Mixing: Be careful not to overmix.
- Seasoning: Feta is salty, so start with a small amount of salt.
- Chilling: Chilling is important for flavor melding.
- Serving: A squeeze of fresh lemon juice brightens the flavors.
- Variations: See the “Tips and Variations” section for ideas on pasta shape, cheese, vegetables, protein, herbs, spice, and vegan options.
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 2 days.
- Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This Greek Pasta with Feta and Olives isn’t just another pasta dish; it’s a vibrant, flavorful journey to the Mediterranean, all in one bowl! The salty feta, the briny olives, the perfectly cooked pasta, and the fresh herbs combine to create a symphony of tastes that will leave you wanting more. I truly believe this recipe is a must-try because it’s incredibly easy to make, requires minimal ingredients, and delivers maximum flavor. It’s the perfect weeknight meal when you’re short on time but craving something satisfying and delicious.
But the best part? It’s incredibly versatile! Feel free to experiment with different types of pasta. Rotini, penne, or even orzo would work beautifully. If you’re not a fan of Kalamata olives, try green olives or even capers for a similar salty kick. For a little extra protein, grilled chicken, shrimp, or chickpeas would be fantastic additions. And if you’re feeling adventurous, a sprinkle of red pepper flakes will add a touch of heat.
Serving Suggestions: This Greek pasta salad is wonderful served warm, cold, or at room temperature, making it ideal for picnics, potlucks, or meal prepping. I love to serve it alongside a simple green salad with a lemon vinaigrette for a complete and balanced meal. You can also garnish it with extra feta cheese, a drizzle of olive oil, and a sprinkle of fresh oregano or parsley for an extra touch of elegance. For a heartier meal, consider adding some grilled vegetables like zucchini, bell peppers, or eggplant.
Variations to Explore:
* Lemon Herb Boost: Add a generous squeeze of fresh lemon juice and a handful of chopped fresh herbs like dill, mint, and parsley for an extra burst of freshness.
* Sun-Dried Tomato Twist: Incorporate some sun-dried tomatoes (oil-packed, drained) for a chewy texture and intense flavor.
* Spicy Feta: Use a spicy feta cheese for an extra kick.
* Vegetarian Delight: Add roasted vegetables like bell peppers, zucchini, and eggplant for a more substantial vegetarian meal.
* Protein Powerhouse: Add grilled chicken, shrimp, or chickpeas for a protein-packed meal.
I’m so excited for you to try this recipe! I know you’ll love the simplicity and the incredible flavor. It’s a dish that’s sure to become a staple in your kitchen. The beauty of this Greek pasta feta olives recipe lies in its adaptability. You can easily customize it to your liking and use whatever ingredients you have on hand.
So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t be disappointed. And most importantly, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor? Share your photos and comments with me – I can’t wait to see your creations! Happy cooking! Let me know what you think!
Greek Pasta Feta Olives: A Delicious & Authentic Recipe
A vibrant and flavorful Greek Pasta Salad with feta, Kalamata olives, sun-dried tomatoes, and a zesty red wine vinaigrette. Perfect as a light meal or side dish!
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