Greek Green Olive Pasta
A light and flavorful pasta dish tossed with green olives, garlic, tomatoes, feta, and fresh herbs. It’s simple yet packed with Greek flavors, perfect for a quick weeknight dinner or a Mediterranean-style side.
⏱ Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
8 oz (225g) pasta (penne, spaghetti, or rigatoni)
3 tbsp olive oil
3 garlic cloves, thinly sliced
½ tsp red pepper flakes (optional, for heat)
1 cup cherry tomatoes, halved
1 cup green olives, pitted & halved (Castelvetrano or Halkidiki preferred)
2 tbsp capers (optional, for extra briny flavor)
Zest & juice of 1 lemon
½ cup crumbled feta cheese
2 tbsp fresh parsley or basil, chopped
Salt & black pepper, to taste
Instructions
1. Cook Pasta:
Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Sauté Aromatics:
Heat olive oil in a skillet.
Add garlic (and red pepper flakes, if using). Cook 1 minute until fragrant.
3. Build the Sauce:
Add cherry tomatoes and cook 3–4 minutes until softened.
Stir in olives, capers, lemon zest, and juice.
4. Combine Pasta:
Toss in cooked pasta. Add a splash of pasta water to create a silky sauce.
Season with salt and black pepper.
5. Finish & Serve:
Sprinkle with crumbled feta and fresh parsley or basil.
Drizzle with a little extra olive oil before serving.
Notes & Tips
Add baby spinach or arugula for extra greens.
Swap green olives with Kalamata for a deeper, richer flavor.
For protein, top with grilled chicken, shrimp, or chickpeas.
❓ Frequently asked questions FAQ
Q: Can I serve it cold as a pasta salad?
Yes! Just chill and toss with a bit more olive oil and lemon juice before serving.
Q: Which pasta works best?
Short pasta (penne, rigatoni) holds the sauce well, but spaghetti works too for a lighter feel.
Q: Is it vegan-friendly?
Yes—just skip the feta or replace with a vegan cheese alternative.
Nutrition Information
Calories: ~460
Protein: 14g
Carbs: 52g
Fat: 22g
Fiber: 6g