Mediterranean One-Pot Greek Pasta with Feta, Cherry Tomatoes & Olives
This Mediterranean one-pot pasta is simple, comforting, and packed with Greek-inspired flavors. Everything cooks together in a single pot — the pasta, tomatoes, garlic, and seasonings — which makes cleanup a breeze. The cherry tomatoes burst into a light sauce, olives add briny richness, and crumbled feta finishes it with a creamy, tangy touch. It’s a quick weeknight meal that feels fresh yet satisfying.
Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
8 oz short pasta (penne, fusilli, or similar)
1 pint cherry tomatoes, halved
1/2 cup pitted Kalamata olives, halved
3 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
2 tbsp olive oil
4 cups water or vegetable broth
1/2 cup crumbled feta
Salt and black pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Instructions
In a large pot or deep skillet, combine pasta, cherry tomatoes, olives, garlic, oregano, red pepper flakes (if using), olive oil, and water or vegetable broth.
Bring to a boil over medium-high heat. Reduce heat to medium and cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid has reduced to a light sauce, about 12–14 minutes.
Taste and season with salt and black pepper as needed.
Remove from heat and stir in crumbled feta.
Garnish with fresh parsley or basil before serving.
Tips
Stir often: Since everything cooks in one pot, stir frequently to prevent pasta from sticking to the bottom.
Liquid check: If the pasta isn’t done but the liquid is absorbed, add a little more hot water or broth.
Feta timing: Add feta after cooking so it melts slightly but doesn’t disappear into the sauce.
Broth boost: Using vegetable broth instead of water adds more depth of flavor.
Serve immediately: The pasta thickens as it cools, so enjoy it fresh for the best texture.
Variations
Protein add-in: Toss in cooked chicken, shrimp, or chickpeas to make it a heartier main dish.
Extra veggies: Add spinach, zucchini, or artichoke hearts during the last few minutes of cooking for more color and nutrition.
Spice twist: Swap oregano with Italian seasoning or add a pinch of smoked paprika for a different flavor.
Cheese swap: Try goat cheese or shaved Parmesan instead of feta for a new take.
Gluten-free option: Use gluten-free pasta, but reduce the liquid slightly and keep an eye on cooking time since it can cook faster.
Q&A
Q: Can I make this dish ahead of time?
A: Yes, but it’s best enjoyed fresh. If reheating, add a splash of water or broth to loosen up the sauce since pasta absorbs liquid as it sits.
Q: Can I use canned tomatoes instead of fresh cherry tomatoes?
A: Yes. A 14 oz can of diced tomatoes works, but fresh cherry tomatoes give the dish a brighter, sweeter flavor.
Q: Can I add meat to this recipe?
A: Absolutely. Cooked chicken, shrimp, or even ground turkey can be stirred in at the end for extra protein.
Q: How can I make this vegan?
A: Omit the feta or replace it with a dairy-free feta alternative.
Nutrition
(per serving, based on 4 servings)
Calories: ~365
Protein: ~12 g
Carbohydrates: ~52 g
Fiber: ~5 g
Net Carbs: ~47 g
Fat: ~13 g
Saturated Fat: ~4 g
Sodium: ~520 mg
(Values are estimates and can vary depending on pasta type, broth, and feta used.)
Conclusion
This Mediterranean One-Pot Greek Pasta is a quick, fuss-free meal that brings together classic flavors in under 30 minutes. The pasta soaks up the garlicky broth while cherry tomatoes and olives create a savory base. Feta adds creaminess, and fresh herbs brighten the dish. It’s versatile, satisfying, and perfect for busy weeknights when you want something healthy and flavorful with minimal cleanup.