Name: Authentic Mediterranean Greek Pasta with Feta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 12 oz (340g) penne or fusilli pasta; 3 cloves garlic, minced; 1 medium red onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and sliced; 1/4 cup fresh basil leaves, chopped; 1/4 cup fresh parsley, chopped; 1 lemon, juiced and zested; 3 tbsp olive oil; 1 cup crumbled feta cheese; 1 tsp dried oregano; Salt and black pepper, to taste

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Introduction

This Authentic Mediterranean Greek Pasta with Feta combines fresh vegetables, tangy olives, and creamy feta cheese for a vibrant and flavorful dish. Perfect for a quick weeknight meal or a light lunch, it brings the tastes of the Mediterranean right to your table.

The dish shows a white bowl filled with cooked penne pasta that looks soft and slightly glossy with a light yellow color. On top and mixed throughout are layers of bright red cherry tomato halves and thin slices of purple onion, adding color and texture. Dark purple Kalamata olives are scattered around, along with white crumbled feta cheese pieces that contrast well against the pasta. There are small bits of green chopped herbs sprinkled all over, and a light dusting of black pepper is visible, adding specks of dark color. The bowl is placed on a white marbled surface, highlighting the fresh and colorful ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (340g) penne or fusilli pasta
3 tbsp olive oil
3 cloves garlic, minced
1 medium red onion, thinly sliced
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1 cup crumbled feta cheese
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
1 tsp dried oregano
Salt and black pepper, to taste
1 lemon, juiced and zested

Instructions

Step 1: Cook the pasta in a large pot of salted boiling water until al dente, following the package instructions. Drain and set aside.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 3: Add the red onion and bell pepper to the skillet, and cook for 3-4 minutes until they begin to soften.
Step 4: Stir in the cherry tomatoes and Kalamata olives, cooking for another 2 minutes until the tomatoes start to break down slightly.
Step 5: Reduce the heat to low and add the cooked pasta to the skillet, tossing to combine with the vegetable mixture.
Step 6: Add the crumbled feta cheese, chopped basil, parsley, and dried oregano to the pasta, gently folding them in.
Step 7: Season the dish with salt and black pepper, adjusting to taste.
Step 8: Finish by adding the lemon juice and zest, stirring to ensure everything is well combined.
Step 9: Remove from heat and let the pasta sit for a couple of minutes to allow the flavors to meld together.
Step 10: Serve warm or at room temperature, garnished with extra herbs and feta cheese if desired.

Tips & Variations

For a gluten-free option, use gluten-free pasta instead of penne or fusilli.
Add a handful of toasted pine nuts for extra crunch and flavor.
Fresh oregano can be used in place of dried oregano for a more vibrant herbal note.
If you prefer a tangier dish, increase the lemon juice slightly but add gradually to taste.
Try adding grilled chicken or shrimp to make it a heartier main course.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of olive oil or water to keep the pasta moist. This dish also tastes great cold or at room temperature, making it ideal for next-day lunches.

How to Serve

A white bowl filled with a colorful pasta salad sits on a white marbled texture surface and a green striped cloth. The salad has three main layers: the base layer is pale yellow spiral pasta, the middle layer includes bright red halved cherry tomatoes, dark purple olive halves, and chunks of green cucumber. On top, there are thin slices of purple onion, fresh dark green spinach leaves, and crumbled white feta cheese sprinkled with black pepper. A silver fork is placed inside the bowl on the left side, partially sinking into the salad. A wooden pepper grinder is visible in the background photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or farfalle works well. Choose your favorite shape to suit your preference.

Is this recipe suitable for vegans?

This particular recipe includes feta cheese, which is not vegan. You can substitute it with a vegan cheese alternative or omit it altogether for a vegan-friendly dish.