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. That means it’s time for salads, pasta, eggs, and other quick meals that require as little cooking time as possible. So, with that in mind, today’s dish is a simple, but delicious summer pasta with green olives and feta cheese.
The feta cheese and olives are slightly salty, while the tomatoes add sweetness. And really, fresh summery tomatoes (and strawberries) are the best!
I ate my pasta hot, because I was hungry and didn’t want to wait for it to cool, but I suspect it would work just as well as a cold pasta salad. It would probably be great for a picnic. Since there’s no mayonnaise it will travel well to a park or the beach.
It’s easy to make too. Just boil the water, cook the pasta, and chop up a few ingredients. Perfect when you don’t want to cook, but you still have to eat. And it’s a lot easier and cheaper than going out or ordering in to get something.
I kept it simple with just the olives and tomatoes, but you can change that if you want. Don’t fuss too much about measuring the vegetables. It’s hard to mess this up!
Summer Pasta with Green Olives and Feta Substitutions and Variations
- Add extra vegetables like spinach, bell pepper, or mushrooms
- Try goat cheese instead of the feta (plain or herbed)
- Use Boursin cheese instead of the feta
More Pasta Recipes
Spicy sauce, briny olives, and sweet tomatoes, a classic combination that’s flavorful and ready quickly too.
Summer in a bowl, with fresh veggies, tomatoes, and pasta. This works hot or cold too.
A dish packed with zesty garlic, earthy fresh spinach, tangy capers, briny olives and a burst of citrus. Crispy, golden-brown panko crumbs mixed with dill and lemon zest add a finishing touch.
A fresh change from the usual tomato sauce, this dish has marinated artichokes, a generous helping of oregano, and red pepper flakes. Spicy, fresh, and delicious.