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You are here: Home / Recipes / Greek Salad Pasta (Tomato, Feta and Olive)

Greek Salad Pasta (Tomato, Feta and Olive)

Published on March 4, 2019 by Helen Best-Shaw 17 Comments
Last Updated on October 16, 2020

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Dinner can be on the table in less than 15 minutes with this easy after work supper dish, inspired by the classic Greek salad. This vegetarian Greek salad pasta dish will transport you the islands and villages of Greece.

Dinner can be on the table in less than 15 minutes with this easy midweek after work supper dish, inspired by the classic Greek salad. This vegetarian Greek salad pasta dish will transport you the islands and villages of Greece.

A plate of Greek salad pasta and cucumber. Pasta sauce made with olives, tomato, feta and onion

Everything You Need To Know

  • Greek Salad Pasta
  • A great midweek after work supper
  • How to make Greek Salad Pasta
  • Our top tips for Greek Salad Pasta
  • How to use leftover feta
  • Greek Salad Pasta
    • Ingredients
    • Instructions
    • Notes

Greek Salad Pasta

Pasta makes an excellent after-work midweek staple – comforting, easy and super speedy, which is just what you need after a busy day at work and a long crowded commute home.

This Greek salad pasta made with tomato, feta and olives is perfect all year round – best served with a glass of wine.

This dish uses a few pantry and fridge staples all of which can be picked up from the corner shop or local supermarket on the way home.

A great midweek after work supper

This delicious Greek salad pasta is a fusion dish that would probably horrify both Greeks and Italians, but as I’m neither, I’ve no qualms about making dishes like this. Obviously this isn’t in anyway authentic, and I’d never pretend it is, but it is delicious, quick and easy which ticks all my boxes for a stress free supper.

Making the sauce takes about the same time as cooking the pasta, so dinner can be on the table in double quick time. Pasta with a simple sauce of tomato, onion, olives, feta and oregano, serve with some cubes of cucumber.

When shopping for this dish select pitted olives in oil if possible, it doesn’t matter if they are black or green, and the most fragrant vine tomatoes you can find.

We’ve given amounts for two people, but it’s easy to scale this recipe depending on how many people you’re feeding, or double it up and take the leftovers to work the next day as a packed lunch.

How to make Greek Salad Pasta

Ingredients for Greek Salad Pasta - a top down view of small bowls holding pasta, chopped tomatoes, feta, oil, onion and oregano

Step one – Start cooking the pasta in a large saucepan of salted boiling water. Use your largest pan, the pasta needs room to move as it cooks.

Generally boiling the kettle to fill the pan is faster and more energy efficient than heating the water on the stove top.

Greek salad pasta – step one – a pan of red onions and garlic fried until they are soft.

Step two – Pour a good glug of olive oil into a large frying pan. Fry the red onion and garlic with a sprinkling of salt, until it starts to go soft, add a good pinch of oregano. Chop the tomatoes, and add to the frying pan along with the olives.

Greek salad pasta – step one – a pan of red onions and garlic fried until they are soft. Tomatoes and olives have also been added to the pan

Add a few spoons of the pasta water to the sauce. This is important because the starchy water helps coat the pasta and adds a silkiness to the sauce. This makes it less likely that I’ll add another glug of oil to the dish!

Step three – Strain the pasta when cooked and give it a good shake.

Greek salad pasta – step three – a pan of red onions and garlic fried until they are soft. Tomatoes and olives have also been added to the pan along with pasta and diced feta

Step four – Add the pasta to the sauce in the frying pan and stir to mix. Add the cubed feta, check the seasoning, and stir gently a couple of times. Serve immediately with some freshly chopped parsley or chives.

I like to serve a few ribbons of cucumber on the side of this dish. It’s an important part of that Greek salad flavour combination and gives your that extra portion of veg.

Our top tips for Greek Salad Pasta

  • Use whatever pasta you have, but this recipe works particularly well with larger shapes.
  • It’s very easy when cooking pasta to cook far too much. We have learnt to always weigh out a portion of pasta; about 60g is a generous portion per person.
  • If the tomatoes in the shops look insipid, pale, watery and lacking in flavour, then you can use sun dried tomatoes as a substitute.
  • Olives should be pitted, if possible. If you only have olives with stones, then just think of it as an opportunity to play tinker, tailor!
  • If your jarred olives come in olive oil then use that oil for frying the onion and garlic.
  • Slice leftover jarred olives and free freeze them. Then pack them into a plastic tub to keep in the freezer and cook from frozen. That way you don’t forget all about them and let them go mouldy at the back of the fridge.

Top down view of a plate of Greek Salad Pasta – served with a tomato, feta, red onion and garlic sauce

How to use leftover feta

Feta will keep for several months in a sealed packet in the fridge. Once opened, store in an airtight box in the fridge and eat within 5 days.

Leftover feta can be used in all sorts of ways

  • In my spicy chicken pasta
  • In my feta filo pie
  • Baked with Greek lemon potatoes
  • Sprinkled onto a shop pizza to jazz it up
  • Crumbled over soup
  • In salads – feta is especially delicious when paired with watermelon
  • Whizzed with some Greek yogurt and oregano into a feta dip. 
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A plate of Greek salad pasta and cucumber. Pasta sauce made with olives, tomato, feta and onion
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Greek Salad Pasta

Dinner can be on the table in less than 15 minutes with this easy after work tomato, feta and olive based pasta dish, inspired by the classic Greek salad. This Greek salad pasta dish will transport you the islands and villages of Greece.
Servings: 2 servings
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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Ingredients

  • 120 g pasta
  • 1 tbsp olive oil
  • 1 small red onion (peeled and sliced)
  • 1 clove garlic (peeled and sliced)
  • 1 tbs black olives (sliced)
  • 1 tbs green olives (sliced)
  • 150 g tomatoes (chopped)
  • 1 tsp oregano
  • 50 g Greek feta (cubed)
  • salt and pepper (to taste)

Instructions

  • Bring a large pan of salted water to the boil and add the pasta.
  • Pour a good glug of olive oil into a large frying pan. Fry the red onion and garlic with a sprinkling of salt, until it starts to go soft, add a good pinch of oregano. Chop the tomatoes, and add to the frying pan along with the olives.
  • Add a few spoons of the pasta water to the sauce - the starchy water helps coat the pasta and adds a silkiness to the sauce.
  • Strain the pasta when cooked and give it a good shake
  • Add the pasta to the sauce in the frying pan and stir to mix. Add the cubed feta, check the seasoning, and stir gently a couple of times. Serve immediately with some freshly chopped parsley or chives.

Notes

  • Use whatever pasta you have, but this recipe works particularly well with larger shapes.
  • It's very easy when cooking pasta to cook far too much. We have learnt to always weigh about 60g is a generous portion per person. 
  • If the tomatoes in the shops look insipid, pale, watery and lacking in flavour, then you can use sun dried tomatoes as a substitute
  • Olives should be pitted, if possible. If you only have olives with stones, then just think of it as an opportunity to play tinker, tailor!
  • If your jarred olives come in olive oil then use that oil for frying the onion and garlic.
  • Slice leftover jarred olives and free freeze them before packing into a plastic tub then cook from frozen, that way you don't forget all about them and they go moldy at the back of the fridge.
NUTRITIONAL INFORMATION
  • This recipe is 13 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Greek Salad Pasta
Amount Per Serving (2 servings)
Calories 396 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 412mg18%
Potassium 332mg9%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 6g7%
Protein 12g24%
Vitamin A 520IU10%
Vitamin C 11.4mg14%
Calcium 156mg16%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Light Meal, Main
Cuisine: Fusion, Greek, Italian
Keyword: weeknight supper
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Update Notes: This recipe was originally posted in 2012, but was rewritten and republished with new photos, step by step instructions and hints & tips in February 2019.

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Filed Under: Main Meal, Pasta, Quick & Easy, Recipes, Vegetarian Recipes, £ Ingredients: Cheese, Oil, Olives, Pasta, Tomatoes

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    Recipe Rating




  1. Hannah @ Love to Dine

    5 stars
    Sounds lovely – and what a good idea about the olives. I’ve never known anything go mouldy so quickly in a jar as black olives seem to. Will be freezing them from now on!

    Reply
    • Helen

      Love my freezer! I buy the Waitrose already sliced ones. Use from frozen. Very good for tarting up a shop pizza!

      Reply
  2. A Trifle Rushed

    5 stars
    What a superb salad.Easy to make and full of flavour.

    Reply
    • Helen

      Thanks Jude.

      Reply
  3. Workinglondonmummy

    5 stars
    Lovely recipe and perfect for a quick meal.

    Reply
  4. Ruth

    5 stars
    Great post and the pasta sounds like a delicious way to enjoy a lighter meal.

    Reply
  5. Jemina Frank

    5 stars
    You’ve just reminded me of playing tinker, taylor, soldier, sailor with my Grandmother. I was always disappointed if I got poor man.

    Lovely easy recipe Helen, perfect for a mid-week meal.

    Reply
  6. Kelsey Wright

    5 stars
    I often mix and match cultures when it comes to food. More about the taste than the authenticity. This looks yummy and just the kind of meal I like to have.

    Reply
  7. Wendy M

    5 stars
    Olives are one of those love and hate things aren’t they. My youngest and I love them, but my husband and my son hate them and cannot understand why we eat them. Great idea to freeze them. Nothing worse than finding mouldy olives in the fridge.

    Reply
  8. Robert Joy

    5 stars
    Nice and easy recipe, great for busy week nights. I do appreciate pasta dishes on those days.

    Reply
  9. Amy

    5 stars
    Love pasta meals, so easy to make and nice and filling. This fits nicely in to my eating healthier regime.

    Reply
  10. Caroline Jessop

    5 stars
    Great recipe. Perfect for my busy family and fussy kids. Guarantee they always eat pasta.

    Reply
  11. Paula

    5 stars
    I love the flavours of a Greek salad, so what a great idea to add them to a pasta dish.

    Reply
  12. Ferne L

    5 stars
    Sounds and looks delicious. Great for an easy meal.

    Reply
  13. Heather

    5 stars
    Pasta dishes are great. I often make them to take to work in my lunch box.

    Reply
  14. Lisa Dodds

    4 stars
    Pasta dishes are so good for easy meals, and this sounds ideal. I’d have to leave the olives though, not a fan.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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