Greek Pasta Feta Olives: A Delicious & Authentic Recipe

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, briny sauce bursting with the flavors of Greece. This isn’t just a meal; it’s an experience.

The beauty of Greek Pasta Feta Olives lies in its simplicity and the celebration of fresh, high-quality ingredients. While pasta itself is Italian in origin, the combination of feta cheese, olives, tomatoes, and herbs is a cornerstone of Greek cuisine, reflecting the country’s rich agricultural heritage and love for bold, natural flavors. These ingredients have been enjoyed for centuries, forming the basis of countless traditional dishes.

What makes this particular dish so irresistible? It’s the perfect balance of salty feta, savory olives, juicy tomatoes, and fragrant herbs, all mingling together in a symphony of taste. The creamy feta melts slightly into the warm pasta, creating a luscious sauce that clings to every bite. Plus, it’s incredibly quick and easy to prepare, making it an ideal weeknight meal for busy families or anyone craving a taste of the Mediterranean without spending hours in the kitchen. Trust me, once you try this Greek Pasta Feta Olives recipe, it will become a staple in your culinary repertoire!

this RECIPE

Ingredients:

• 1 pound pasta (penne, rotini, 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 fresh basil leaves, chopped
• 1/4 cup fresh oregano leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup reserved pasta water (optional, for creamier sauce)
• Optional garnishes: extra feta, fresh basil sprigs

Cooking the Pasta

1. Bring a large pot of salted water to a rolling boil. This is crucial! Don’t skimp on the salt; it seasons the pasta from the inside out. I usually add about 1-2 tablespoons of salt per gallon of water. The water should taste like the sea.
2. Add the pasta to the boiling water. Stir immediately to prevent the pasta from sticking together.
3. Cook the pasta according to package directions. Aim for al dente, which means “to the tooth” in Italian. The pasta should be firm but not hard. Usually, this is about 8-10 minutes, but check the package instructions for your specific pasta shape.
4. Reserve about 1/4 cup of pasta water before draining. This starchy water is liquid gold! It helps to create a creamy sauce that clings beautifully to the pasta. I use a measuring cup to scoop out the water before I drain the pasta.
5. Drain the pasta in a colander. Don’t rinse the pasta unless you’re making a cold pasta salad. Rinsing removes the starch that helps the sauce adhere.

Preparing the Feta and Olive Mixture

1. Prepare the feta cheese. If you’re using a block of feta, crumble it into a medium-sized bowl. Pre-crumbled feta is also fine, but I find that crumbling it yourself gives you more control over the size of the pieces.
2. Prepare the olives. If your Kalamata olives are not already pitted, you’ll need to pit them. Then, halve them lengthwise. This makes them easier to eat and distributes their flavor more evenly throughout the dish.
3. Chop the sun-dried tomatoes. If your sun-dried tomatoes are packed in oil, drain them well before chopping. I like to pat them dry with a paper towel to remove excess oil. Chop them into small pieces, about 1/4 inch in size.
4. Chop the fresh herbs. Fresh basil and oregano are essential for this recipe. Wash and dry the herbs thoroughly before chopping. I like to stack the basil leaves and roll them up tightly before slicing them into thin ribbons (chiffonade). Then, I chop the ribbons into smaller pieces. For the oregano, I simply pluck the leaves from the stems and chop them finely.
5. Mince the garlic. Mince the garlic cloves finely. You can use a garlic press or chop them with a knife. I prefer to use a knife because it releases more of the garlic’s flavor.

Combining the Ingredients and Finishing the Dish

1. In a large bowl, combine the drained pasta, crumbled feta, halved Kalamata olives, chopped sun-dried tomatoes, chopped fresh basil, chopped fresh oregano, and minced garlic. Make sure the bowl is large enough to hold all the ingredients comfortably.
2. Drizzle with extra virgin olive oil and red wine vinegar. Don’t be shy with the olive oil; it adds richness and flavor to the dish. The red wine vinegar provides a tangy counterpoint to the salty feta and olives.
3. Season with dried oregano, red pepper flakes (if using), salt, and freshly ground black pepper. Start with a small amount of salt and pepper, and then taste and adjust as needed. Remember that feta cheese is already quite salty, so you may not need to add much additional salt. The red pepper flakes add a touch of heat, but they’re optional if you prefer a milder flavor.
4. Toss gently to combine all the ingredients. Be careful not to overmix, as this can cause the feta cheese to crumble too much. You want the feta to remain in distinct pieces.
5. If the pasta seems dry, add a tablespoon or two of the reserved pasta water at a time, tossing until the desired consistency is reached. The pasta water will help to create a creamy sauce that coats the pasta evenly.
6. Taste and adjust seasonings as needed. This is your chance to make sure the dish is perfectly seasoned to your liking. Add more salt, pepper, red pepper flakes, or herbs as needed.
7. Serve immediately. This pasta dish is best served warm or at room temperature. It can also be made ahead of time and stored in the refrigerator for up to 2 days. However, the pasta may absorb some of the sauce as it sits, so you may need to add a little more olive oil or pasta water before serving.
8. Garnish with extra feta cheese and fresh basil sprigs, if desired. These garnishes add a pop of color and flavor to the dish.

Tips and Variations

• Use high-quality feta cheese. The quality of the feta cheese will greatly impact the flavor of the dish. Look for feta cheese that is made from sheep’s milk or a blend of sheep’s and goat’s milk. Avoid feta cheese that is made from cow’s milk, as it tends to be less flavorful.
• Experiment with different types of olives. While Kalamata olives are the classic choice for this dish, you can also use other types of olives, such as green olives, black olives, or a mixture of different olives.
• Add other vegetables. You can add other vegetables to this pasta dish, such as cherry tomatoes, cucumbers, bell peppers, or zucchini. Simply chop the vegetables into small pieces and add them to the bowl along with the other ingredients.
• Add protein. You can add protein to this pasta dish, such as grilled chicken, shrimp, or chickpeas. Simply cook the protein separately and add it to the bowl along with the other ingredients.
• Make it vegetarian or vegan. To make this dish vegetarian, simply omit the meat. To make it vegan, use a vegan feta cheese alternative. There are several good vegan feta cheeses available on the market.
• Adjust the amount of red pepper flakes to your liking. If you don’t like spicy food, you can omit the red pepper flakes altogether. Or, if you like a lot of heat, you can add more red pepper flakes.
• Use different herbs. While basil and oregano are the classic herbs for this dish, you can also use other herbs, such as parsley, mint, or dill.
• Add a squeeze of lemon juice. A squeeze of lemon juice can brighten up the flavors of this dish.
• Serve with a side of crusty bread. Crusty bread is perfect for soaking up the delicious sauce.

Serving Suggestions

This Greek pasta with feta and olives is a versatile dish that can be served in a variety of ways. Here are a few suggestions:

• As a main course. This pasta dish is hearty enough to be served as a main course. Serve it with a side salad and some crusty bread for a complete meal.
• As a side dish. This pasta dish also makes a great side dish. Serve it alongside grilled chicken, fish, or vegetables.
• As a potluck dish. This pasta dish is perfect for potlucks and picnics. It’s easy to transport and can be served at room temperature.
• As a lunch. This pasta dish makes a great lunch. Pack it in a container and take it to work or school.

Conclusion:

This Greek Pasta with Feta and Olives isn’t just another pasta dish; it’s a vibrant, flavorful journey to the Mediterranean, right in your own kitchen! The salty feta, briny olives, and fresh herbs dance together in perfect harmony, creating a symphony of tastes that will leave you craving more. I truly believe this recipe is a must-try because it’s incredibly easy to make, requires minimal ingredients (most of which you probably already have!), and delivers maximum flavor. It’s the perfect weeknight meal when you’re short on time but still want something satisfying and delicious.

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas for extra protein. If you’re a fan of vegetables, toss in some sun-dried tomatoes, roasted red peppers, or even some fresh spinach for added nutrients and texture. A squeeze of lemon juice at the end brightens everything up even more.

Serving Suggestions and Variations:

This Greek Pasta with Feta and Olives is fantastic served warm, but it’s also delicious cold as a pasta salad. Pack it for lunch, bring it to a potluck, or enjoy it as a light summer dinner. You can even use different types of pasta – penne, rotini, or farfalle would all work beautifully. For a spicier kick, add a pinch of red pepper flakes. If you’re not a fan of Kalamata olives, feel free to substitute them with green olives or even capers. And if you’re feeling extra fancy, a sprinkle of toasted pine nuts adds a lovely crunch.

I’ve made this recipe countless times, and it’s always a hit. It’s the kind of dish that everyone loves, from picky eaters to seasoned foodies. The simplicity of the ingredients combined with the bold flavors makes it a winner every time. Plus, it’s a great way to use up any leftover feta or olives you might have in your fridge.

Don’t be afraid to experiment and make it your own! That’s the beauty of cooking – it’s all about creating something that you love. I encourage you to try this recipe and see for yourself how easy and delicious it is. I’m confident that it will become a new favorite in your household.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t regret it. And most importantly, don’t forget to share your experience with me! I’d love to hear how you made it your own and what variations you tried. Leave a comment below and let me know what you think. Did you add any special ingredients? Did you serve it with anything else? I’m always looking for new ideas and inspiration. Let’s create a community of Greek Pasta with Feta and Olives lovers! Happy cooking!