Greek Pasta
Quick and flavorful, this one-pot Greek pasta is packed with Mediterranean favorites like olives, feta, and herbs — perfect for an easy dinner!
Servings: 6 servings
Calories: 319kcal
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
Instructions
- 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
Please see the full article above this recipe card for valuable information.
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 45g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 557mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 1mg
