Tossed Pasta with Olives and Feta
A delightful dish combining al dente pasta, briny olives, and creamy feta cheese, tossed with a fresh lemon dressing.
Ingredients
Pasta and Dressing
- 8 oz Pasta (spaghetti, penne, or farfalle) Choose your preferred shape.
- 1 cup Olives (black or green) Pitted olives bring a salty punch.
- 1 cup Feta cheese (crumbled) Adds creaminess and tang.
- 1/4 cup Extra virgin olive oil A key ingredient for flavor.
- 2 tbsp Fresh lemon juice Brightens the dish.
- 1 clove Garlic (minced, optional) Adds aromatic depth.
- 1 tsp Salt To taste.
- 1 tsp Pepper To taste.
Herbs
- 1/4 cup Fresh herbs (parsley, basil, or mint) Chopped fresh herbs for garnish.
Instructions
Cooking the Pasta
- Bring a large pot of water to a rolling boil and add a generous amount of salt.
- Cook pasta according to package instructions until al dente, then drain and let cool slightly.
Mixing the Ingredients
- In a large bowl, combine the cooled pasta, pitted olives, and crumbled feta.
Preparing the Dressing
- In a separate bowl, whisk together the olive oil, minced garlic (if using), lemon juice, salt, and pepper until well emulsified.
Tossing the Pasta
- Pour the dressing over the pasta mixture and toss gently to coat.
Adding Fresh Herbs
- Chop your choice of fresh herbs and sprinkle over the pasta.
- Toss again to integrate.
Serving
- Serve immediately, or chill for a short time to allow flavors to meld before serving.
Notes
To enhance flavor, use high-quality extra virgin olive oil. This dish pairs well with a side salad or garlic bread.