summer pasta olives and feta

Summer Pasta with Green Olives and Feta Cheese

After a rather chilly spring, summer is suddenly here in full force. It’s hot, it’s sticky and I do not want to stand over a hot stove for one second longer than I have to. Time for salads, pasta, and as little use of the stove as possible.  So, with that in mind, today’s dish is a simple, but delicious summer pasta served with green olives and feta cheese.

I ate it hot, because I was hungry and didn’t want to wait for it to cool, but I suspect it would work just as well cold.  It would probably be great for a picnic pasta salad, as it’s easy to make and there’s no mayonnaise to worry about.

It’s easy to make too. Just boil the water, cook the pasta, and chop up a few ingredients.

I confess that while I put measurements in the recipe, I didn’t really measure. I just tossed it all together.  Something like this doesn’t really have to be all that exact.  It’s tough to go wrong unless you overdo it on the dressing.

Summer Pasta with Olives and Feta Cheese

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

one serving

Summer Pasta with Olives and Feta Cheese


  • 4 ounces of pasta
  • 4-5 pitted green olives, cut in quarters
  • 4 leaves basil, torn
  • 1/4 feta cheese, crumbled or cut into small pieces
  • 1 T olive oil
  • generous squirt of lemon juice.
  • 4-5 grape tomatoes, cut into quarters


  1. Boil the water and cook the pasta.
  2. Once the pasta is cooked, drain and pour into a bowl. Add the olives, basil, and feta cheese.
  3. Mix the olive oil and lemon juice together in a small bowl and pour over the pasta mixture.
  4. Add the tomatoes.
  5. Toss the pasta to coat it and combine all the ingredients.


I prefer green castelvetrano olives, but you can use black if you like them better. I add the tomatoes last to stop them from cooking (since I don't like freshly cooked tomatoes). If you aren't bothered by that, add them when you add the cheese.

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