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Greek Pasta with Feta and Olives

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A fresh and vibrant Mediterranean-inspired pasta tossed with juicy tomatoes, briny olives, crisp cucumber, red onion, and creamy feta, all coated in a simple olive oil and lemon dressing.

Ingredients

  • 12 ounces pasta (penne or rotini)
  • 1 cup cherry tomatoes, halved
  • 3/4 cup Kalamata olives, sliced
  • 1 cup cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and let cool slightly.
  2. While the pasta cooks, halve the cherry tomatoes, slice the olives, dice the cucumber, and thinly slice the red onion.
  3. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper.
  4. Place the cooked pasta in a large mixing bowl. Add tomatoes, olives, cucumber, and red onion.
  5. Pour the dressing over the pasta mixture and toss until evenly coated.
  6. Gently fold in the crumbled feta cheese.
  7. Sprinkle with fresh parsley if desired and serve immediately or chill before serving.

Notes

  • Add grilled chicken or shrimp for extra protein.
  • Chopped bell peppers add additional crunch.
  • Mix a spoonful of Greek yogurt into the dressing for a creamier texture.
  • A splash of red wine vinegar enhances brightness.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Stir before serving and drizzle with olive oil if reheating.

Nutrition

Find it online: https://cookedbymaya.com/greek-pasta-with-feta-and-olives/