Can’t wait to grab this recipe for Fresh Vegetarian Greek Pasta? The wait is over.
- 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
- In a large bowl, combine the chopped tomatoes, olives, feta, spices, salt and pepper. Chill while the pasta is cooking.
- In a large pot, add penne pasta to salted, boiling water. Cook according to package directions. Drain.
- 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.
- 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!
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.
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