Mediterranean Pasta with Feta and Olives

This Mediterranean pasta with feta and olives is bursting with flavour yet super easy to make. It’s just the perfect vegetarian pasta for a fuss-free midweek meal.

If you’ve been looking for a vegetarian pasta recipe that you can whip up in just 20 minutes, you’ve just found it. This Mediterranean pasta with feta and olives is very flexible and loaded with Greek-inspired flavors.

Why you’ll love this Mediterranean pasta with feta and olives

• It’s quick and easy! It takes just 20 minutes from start to finish to make it, including the time it takes to cook the pasta.
• It has incredible flavours. A tomato-based sauce infused with garlic, herbs and just a pinch of chilli flakes plus juicy kalamata olives, yummy artichokes.
• It’s super easy to make your own. This Mediterranean vegetable pasta is very easy to adapt. Add cherry tomatoes, roasted red peppers, roasted zucchini or aubergines, sundried tomatoes or any other veggies you want!

What goes into Mediterranean pasta?

Olive oil — Use the best quality extra virgin olive oil you can in this pasta because it really makes a difference.

Red onion — I prefer red onion in this Mediterranean pasta sauce because it has a milder flavour than regular onion. Plus, it pairs great with Kalamata olives.

Garlic — Use as much garlic as you want — I typically go for two large cloves.

Dried herbs — I use a mix of dried oregano and basil for this sauce. You can substitute it with half a tablespoon of Italian seasoning mix.

Red chilli flakes — Only add red chilli flakes if you want your pasta to have a bit of a kick.

Chopped tomatoes — You can substitute chopped tomatoes with fresh tomatoes if you have very ripe ones at hand.

Kalamata olives — Kalamata are dark brown olives with a meaty texture, and they pair perfectly with feta cheese. I use the pitted ones so prep time is a breeze. You can substitute them with any other kind of black or green olives.

Artichokes — I always keep a jar of artichoke hearts in oil in the fridge for dishes like this. They’re super versatile and a jar lasts forever, even after opening. Make sure you drain the artichokes well before adding them to the pasta — I also pat them dry with paper towels.

Feta cheese — I used simple feta in brine for this recipe, but you can use feta cubes packed in oil if you want. Just make sure you drain it well.

Pasta — I like to make this pasta dish with linguine, but spaghetti or tagliatelle are equally good here. You can also make it with short pasta such as fusilli or penne.

Fresh basil — A handful of fresh basil added right at the end will infuse the pasta with loads of flavour.

How do you make pasta with feta and olives?

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of starchy pasta water before draining.

Meanwhile, heat the olive oil in a large pan and saute the red onion for 2-3 minutes over medium heat.

When the onion has softened a bit, stir in the garlic and continue to cook for another minute until fragrant.

Stir in the tomato paste, dried oregano, dried basil and red chilli flakes, then add the chopped tomatoes.

Allow the sauce to simmer for a minute, then stir in the fresh parsley, Kalamata olives and artichokes.

Add a dash of pasta water if the sauce looks too thick, and then stir in the feta cheese. Add the cooked linguine to the pan and toss gently until they’re well covered in sauce.

Sprinkle the fresh basil on top, season with freshly ground black pepper, divide into bowls and serve immediately.

Leftovers and storage

• This Mediterranean pasta is great served immediately, but leftovers are equally tasty.
• It will keep well in the fridge for up to 3 days in an airtight container.
• Reheat it in the microwave or on the stovetop. You may need to add a dash of water or veggie stock when reheating it.

Recipe notes and tips

• To boost the fiber and protein intake of this Mediterranean pasta dish, use whole wheat pasta instead of regular linguine.
• Brighten up this pasta dish with a squeeze of lemon juice right before serving.
• Alternatively, sprinkle each bowl with some freshly grated Parmesan.
• If you’re not vegetarian, you can add some shredded chicken or cooked shrimp to this Greek pasta with feta for an extra protein boost.

If you liked this Mediterranean pasta with feta and olives, you might also like some of my other vegetarian pasta recipes:

• Creamy Mushroom Alfredo Pasta Bake
• Pistachio Pasta Sauce
• Pink Sauce Pasta
• Creamy Roasted Red Pepper Pasta with Walnuts
• Pasta alla Cenere (Gorgonzola and Black Olive Pasta)

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