. Fresh Vegetarian Greek Pasta – Perfect Summer Recipe — Page 2

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Fresh Vegetarian Greek Pasta – Perfect Summer Recipe

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4.7 from 6 reviews
Fresh Vegetarian Greek Pasta - Perfect Summer Recipe
 
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Serve this pasta dish hot as a main dish or chill and serve cold for your next BBQ or potluck.
Author:
Ingredients
  • 2-3 large tomatoes, seeded and chopped
  • ½ cup Kalamata olives, pitted and chopped
  • ½ cup feta cheese, crumbled
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped basil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound (uncooked) penne pasta
  • 6 tablespoons olive oil
  • 3 teaspoons garlic, minced
Instructions
  1. In a large bowl, combine the chopped tomatoes, olives, feta, spices, salt and pepper. Chill while the pasta is cooking.
  2. In a large pot, add penne pasta to salted, boiling water. Cook according to package directions. Drain.
  3. In the same pot, while pasta is draining, heat the olive oil over medium-low heat. Add the garlic and cook, stirring, for 1-2 minutes. Return the pasta to the pot and toss with olive oil mixture.
  4. Add pasta and tomato-olive mixture to a large serving dish and toss until the fresh vegetables are thoroughly mixed with the penne.

I was tempted more than once while I was cooking the penne to just eat the tomato-olive-and-feta mixture by itself. It smelled delicious!

Fresh Vegetarian Greek Pasta veggies from Food Fun Family

Note: My kids all took the olives out when they ate the pasta…but that just meant more yumminess for my hubby and me. Everyone loved the flavors of the dish, but the olives, I admit, were not a kid-favorite. If you’re not a fan of olives, I’m sure it would still be tasty if you left those out.

PS – I love my ceramic pasta dish. Here’s a similar one for a great price on Amazon!

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About Lolli

Lolli has written 3740 post in this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. (Formerly Better in Bulk)

Comments

  2. I’d be tempted to ditch the pasta, use the garlic to rub on toasted French bread, and use the tomato-olive-feta mix as topping for bruschetta.

  3. Sounds so good! Kalamata olives and feta make it Greek. A yaya once said that Italians use basil in their cooking, but Greeks do not. Somewhat sacred, read about Saint Basil. I might replace the basil with mint. But I do love Italian food also, so might try the basil, sure do like basil!

    But it does sound very “yummly”. Might try the olive/feta on crostini, that sounds mega yummly!

  9. A local pasta place serves a Greek pasta dish with chicken and it’s become my new favorite. I’ll have to try your recipe and add some chicken. Can’t wait! Thanks for posting this.

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