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. 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 could add other vegetables or swap the tomatoes for other fresh vegetables, such as spinach, bell pepper, or mushrooms. And don’t fuss too much about measuring the vegetables. It’s hard to mess this up!


Summer Pasta with Olives and Feta Cheese

Prep Time: 5 minutes

Cook Time: 15 minutes

Category: lunch

Cuisine: Mediterranean

one serving

summer pasta olives and feta

An easy summer pasta meal with olives and feta cheese. This will work well hot off the stove or cooled off as a pasta salad.


  • 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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