Pasta with Sun Dried Tomatoes, Olives and Feta
These slick noodles are bursting with flavor thanks to a savory commingling of chewy-sweet sun-dried tomatoes, briny olives, and salty feta cheese. With just 5 ingredients, you can create a show-stopping meal!
I love the combination of flavors in this dish. The sun-dried tomatoes are fruity and sweet, and the feta and olives balance that sweetness with their inherent saltiness. And since we use some of the oil from the sun-dried tomatoes, the noodles are glossy and laced with great flavor.
This hearty meal is completely vegetarian. And if you choose plant-based cheese instead of feta, you can make it vegan too. If you’re looking for a vegetarian meal that completely satisfies, this pasta dish is the answer!
Feel free to add protein to this pasta dish. If you want to keep the dish vegetarian, add some seared tofu or toasted cashews. If you want to add animal protein, great choices would be cooked chicken, shrimp, steak, and salmon.
Don’t forget to save some pasta cooking water. It’s the pasta cooking water that really makes the sauce for this dish come alive. It’s starchy and rich and creates a satiny sauce for the noodlesServe this as a main dish or side dish! These noodles would make a great side dish for roasted chicken, seared steak, burgers, baked seafood, and pork.
You can serve this pasta dish hot, warm temperature or chilled! That means it makes a great addition to any party, whether it’s indoors or out! It’s also an excellent offerering when you need to bring something for your party host.
Pasta with Sun Dried Tomatoes, Olives and Feta
Ingredients
- 8 ounces pasta of choice
- 1/4 cup oil-packed sun-dried tomatoes with 1 tablespoon oil from jar
- 1/4 cup halved pitted Greek olives, such as kalamata olives
- 1/4 cup crumbled feta cheese
- 2 green onions, chopped
- Salt and freshly ground black pepper
Instructions
- Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, place the sun-dried tomatoes and 1 tablespoon of the oil from the jar in a large skillet. Set the pan over medium heat. Let the tomatoes soften and warm while the pasta cooks.
- When the pasta is finished cooking, add it to the pan with the olives and 1/4 cup of the pasta cooking water. Cook for 1 to 2 minutes to heat through, adding more pasta water if desired (for a thinner sauce). Fold in the feta cheese and green onions. Season to taste with salt and black pepper.
- Serve hot, room temperature, or chilled.