If you need a quick yet super tasty dinner option, then my recipe for one-pot Greek pasta has you covered! Bursting with Mediterranean flavors, it combines freshly cooked pasta, zesty Kalamata olives, cherry tomatoes, cheese, and fresh herbs in one pan. This vegetarian recipe makes for a great main or side dish!
Who doesn’t love a hearty bowl of pasta? It’s filling, delicious, and always hits the spot! If you’re searching for a new kind of pasta recipe to try, you’re in luck. My Greek pasta is a vibrant and flavorful dish that’s perfect for any occasion — from busy weeknights to family potlucks. I hope you enjoy this fresh twist on pasta as much as I do. Happy eating!
Why You’ll Love This Flavorful Pasta Recipe
- It offers bold, savory, and tangy flavors in every bite.
- This recipe uses simple ingredients that can likely be found at your nearest grocery store.
- It has minimal prep time.
- It comes together in one pan, making cleanup a breeze.
- It’s customizable! You can make changes to the recipe to suit your personal preferences, such as adding veggies, using your favorite noodles, or making it vegan and/or gluten-free.
- It’s a certified crowd-pleaser all year long! You can enjoy it warm in the winter or cold during the summer months.
Ingredient Notes
Pasta Of Choice: Acts as the base of the dish that absorbs the fresh flavors of the other ingredients. Use gluten-free pasta if necessary. I like to use fusilli for this recipe, but you can use any type or shape you prefer.
Cherry Tomatoes: Bring color, a touch of sweetness, and pleasant acidity to this Greek pasta dish.
Kalamata Olives: Offer a bold and briny flavor that contrasts the tomatoes well. They also add color and texture to the dish.
Feta Cheese: Adds both a tangy, creamy taste and crumbly texture to the pasta. If vegetarian, be certain to use rennet-free feta cheese (my favorite is made by Organic Valley!). Likewise, if vegan, use a plant-based feta.
Red Onion: Contributes a mild, slightly sweet flavor.
Fresh Parsley: Adds a pop of green color with a slightly peppery taste.
Olive Oil: Helps coat the pasta to prevent it from clumping together.
Red Wine Vinegar: Provides acidity, depth of flavor, and balance to the dish.
Dried Oregano: Adds a robustly earthy, slightly spicy and bitter flavor.
Dijon Mustard: Adds a layer of complexity and flavor to the Greek pasta. If you do not have Dijon, any mustard will do.
Garlic: Imparts that quintessential savory garlic flavor.
Salt and Black Pepper: Enhance the natural flavors of the other ingredients in the dish.
How to Make Greek Pasta
- Boil a large pot of salted water and cook the pasta as directed on the package. While it cooks, chop the vegetables and parsley.
- In a small bowl or jar, whisk olive oil, red wine vinegar, oregano, mustard, garlic, salt, and pepper. Set aside.
- Drain the pasta and return it to the pot. Add the tomatoes, olives, feta, red onion, and parsley. Pour the dressing over and toss gently to combine.
- Garnish with extra parsley or feta, if desired. Serve and enjoy!
What to Serve with Greek Pasta
- Fresh greens and vegetables drizzled with Greek dressing.
- Roasted vegetables like cabbage steaks or golden beets.
- Hummus with pita bread.
- Gigantes Plaki or other Greek dishes.
- Veggies drizzled with Tzatziki sauce.
- Pan-fried cheese with a splash of lemon juice.
- A crispy component like my halloumi fritters or air fryer falafel.
Expert Tips
- Don’t overcook the pasta — aim for al dente — you don’t want the pasta to get too soft or soggy.
- Adding a pinch of salt to the noodles when cooking helps give them a bit of initial flavor.
- If you would like the pasta to have a more herby taste, a sprinkle of fresh basil or dill will do the trick.
- If preferred, you can incorporate roasted vegetables (like zucchini or eggplant) into the dish to give it a smoky, caramelized flavor.
- You don’t always have to serve the dish warm! You can store the pasta in the fridge, then serve it as a cold Greek pasta salad instead. It tastes delightful both ways!
- Sprinkle on some grated parmesan cheese before serving.
Storing and Reheating
Store any leftover Greek pasta in an airtight container, then keep it in the refrigerator. It’ll be good to eat for up to three days.
You can reheat the pasta on the stovetop, in the oven, or microwave. Stir in between to ensure an even heating, then top with extra virgin olive oil, feta cheese, or parsley before serving to revive the flavors.
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Greek Pasta
Ingredients
- 12 ounces pasta of choice gluten-free if necessary, I like to use fusilli
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives sliced
- ½ cup crumbled feta cheese plus more for serving, use vegetarian feta (rennet-free) if necessary
- 1/2 red onion thinly sliced
- ¼ cup fresh parsley chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- While the pasta cooks, chop the vegetables and parsley.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, mustard, garlic, salt, and pepper. Set aside.
- Once the pasta is drained, return it to the pot.
- To the just drained pasta, add the tomatoes, olives, feta cheese, red onion, and parsley
- Pour the dressing over the top and toss gently to combine.
- Garnish with additional parsley or feta, before serving if desired. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
Wonderful!!
I’m so happy you enjoyed this! Thanks for sharing. 🙂