Creamy Greek Pasta Recipe with Feta and Olives

Picture this: you’re sitting by the Mediterranean, the sun warming your skin, and a plate of creamy, tangy pasta topped with briny olives and crumbled feta is placed before you. That’s the feeling this Creamy Greek Pasta with Feta and Olives brings to the table—even if you’re thousands of miles from Greece. The first time I made it, the smell alone made me pause and smile. It’s the kind of dish that’s simple, satisfying, and full of bold flavors, perfect for a quick lunch, a relaxed dinner, or even a potluck with friends. Oh, and did I mention how dangerously easy it is to whip up?

Honestly, this recipe has become a staple in my kitchen. My family loves it so much that I often find them sneaking forkfuls straight from the pot. The creamy pasta sauce is infused with the rich, tangy flavor of Greek yogurt, while the salty feta crumbles and briny olives add the perfect Mediterranean twist. Whether you’re a seasoned cook or just someone who appreciates a good bowl of pasta, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes—perfect for busy weeknights.
• Simple Ingredients: Everything you need is likely already in your pantry or fridge.
• Perfect for Mediterranean Food Lovers: Brings the bold, fresh flavors of Greece to your table.
• Customizable: Adjust the toppings and add-ins to suit your taste or dietary needs.
• Crowd-Pleaser: Whether for a cozy dinner or a summer potluck, this recipe is always a hit.

What truly sets this recipe apart is its balance of flavors: the creaminess of the yogurt-based sauce pairs beautifully with the salty punch of feta and olives. Plus, there’s a subtle hint of garlic and fresh herbs that ties everything together. It’s comfort food at its finest—without being heavy or overly indulgent. If you’ve ever wanted to impress your dinner guests without breaking a sweat, this is the recipe to try. It’s the kind of dish that makes you close your eyes after the first bite and say, “Wow.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor without the fuss. Most of these are pantry staples or easy-to-find at your local grocery store.

• Pasta: 12 oz (340 g) of your favorite pasta shape, such as penne or rotini.
• Greek Yogurt: 1 cup (240 ml), plain and full-fat for the creamiest texture.
• Feta Cheese: 1/2 cup (75 g), crumbled (use a block of feta for the best flavor).
• Olives: 1/3 cup (50 g), sliced (Kalamata olives work wonderfully).
• Garlic: 2 cloves, minced (adds depth to the sauce).
• Olive Oil: 2 tbsp (30 ml) for sautéing and flavor.
• Lemon Juice: 1 tbsp (15 ml) for brightness.
• Herbs: 1 tsp dried oregano or 1 tbsp fresh parsley, chopped.
• Salt and Pepper: To taste for seasoning.

Optional Add-ins:

• Sun-dried tomatoes (chopped for extra tang).
• Baby spinach (for added greens).
• Shredded chicken or shrimp (to make it heartier).

Equipment Needed

• Large Pot: For boiling the pasta.
• Skillet: To sauté garlic and prepare the sauce.
• Colander: For draining pasta.
• Mixing Bowl: To combine the yogurt sauce.
• Whisk: Helps achieve a smooth sauce consistency.

If you don’t have a skillet, a medium-sized saucepan works as well. For budget-friendly options, non-stick skillets are great and cleanup is a breeze. Just make sure you handle them gently to preserve their coating.

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook 12 oz (340 g) of pasta according to the package instructions until al dente. Reserve 1/4 cup (60 ml) of pasta water before draining.
2. Sauté Garlic: Heat 2 tbsp (30 ml) of olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
3. Prepare the Sauce: In a mixing bowl, whisk together 1 cup (240 ml) of Greek yogurt, 1 tbsp (15 ml) of lemon juice, and the reserved pasta water. Stir in 1 tsp dried oregano or 1 tbsp fresh parsley. Season with salt and pepper to taste.
4. Combine Pasta and Sauce: Add the drained pasta to the skillet with the sautéed garlic. Pour the yogurt sauce over the pasta and toss until evenly coated.
5. Add Toppings: Stir in 1/2 cup (75 g) of crumbled feta cheese and 1/3 cup (50 g) of sliced olives. If desired, add sun-dried tomatoes or baby spinach at this stage.
6. Serve: Transfer the pasta to a serving dish and garnish with additional feta crumbles, fresh parsley, and a drizzle of olive oil. Serve warm.

Cooking Tips & Techniques

• Reserve Pasta Water: Don’t forget to save some pasta water—it helps create a silky sauce.
• Don’t Overheat the Yogurt: Keep the heat low when combining the yogurt sauce to prevent curdling.
• Season Gradually: Taste as you go and adjust salt and pepper accordingly.
• Use Fresh Feta: A block of feta crumbled by hand has a better texture and flavor than pre-crumbled options.
• Mix Gently: Toss the pasta lightly to avoid breaking its shape.

If your sauce feels too thick, add a splash of pasta water or olive oil to loosen it up. And remember, freshly grated lemon zest can really brighten up the dish if you want a more citrusy punch!

Variations & Adaptations

• Gluten-Free Option: Use gluten-free pasta such as chickpea or quinoa-based varieties.
• Vegan Adaptation: Swap Greek yogurt with dairy-free coconut yogurt and use vegan feta cheese.
• Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
• Seasonal Twist: Incorporate roasted veggies like zucchini or eggplant for a summer vibe.
• Spicy Kick: Sprinkle red pepper flakes or drizzle with chili oil for some heat.

One of my favorite variations is adding grilled artichokes and a pinch of smoked paprika—it gives the dish a smoky, earthy flavor that’s absolutely irresistible!

Serving & Storage Suggestions

This Creamy Greek Pasta is best enjoyed warm and freshly made. Serve it as a main dish with a side of crusty bread or a simple green salad for a complete meal. A glass of chilled white wine or sparkling water with lemon pairs beautifully.

Leftovers? No problem! Store any remaining pasta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to loosen the sauce and warm gently in a skillet over low heat. The flavors deepen over time, so it’s just as delicious the next day.

Nutritional Information & Benefits

Here’s an estimate per serving (based on 4 servings):

• Calories: ~400
• Protein: ~15 g
• Fat: ~12 g
• Carbohydrates: ~55 g

The Greek yogurt provides probiotics and protein, while the olives and olive oil are rich in heart-healthy fats. Feta cheese adds calcium, and when paired with whole-grain pasta, this dish becomes a balanced and nourishing option. If you’re watching sodium, use low-sodium feta and rinse the olives before slicing.

Conclusion

This Creamy Greek Pasta with Feta and Olives is the perfect recipe for anyone craving bold Mediterranean flavors. Whether you’re cooking for yourself or feeding a crowd, it’s a versatile dish that’s sure to please. I absolutely love how quick and easy it is to make—plus, the combination of creamy yogurt, tangy feta, and briny olives feels like a warm hug in a bowl.

Creamy Greek Pasta Recipe with Feta and Olives

Print Recipe

A quick and easy Mediterranean-inspired pasta dish featuring creamy Greek yogurt, tangy feta cheese, and briny olives. Perfect for a cozy dinner or summer potluck.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 12 oz (340 g) pasta (penne or rotini)
• 1 cup (240 ml) plain full-fat Greek yogurt
• 1/2 cup (75 g) crumbled feta cheese
• 1/3 cup (50 g) sliced Kalamata olives
• 2 cloves garlic, minced
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• 1 tsp dried oregano or 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Optional: Sun-dried tomatoes, chopped
• Optional: Baby spinach
• Optional: Shredded chicken or shrimp

Instructions

1. Bring a large pot of salted water to a boil. Cook 12 oz (340 g) of pasta according to the package instructions until al dente. Reserve 1/4 cup (60 ml) of pasta water before draining.
2. Heat 2 tbsp (30 ml) of olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
3. In a mixing bowl, whisk together 1 cup (240 ml) of Greek yogurt, 1 tbsp (15 ml) of lemon juice, and the reserved pasta water. Stir in 1 tsp dried oregano or 1 tbsp fresh parsley. Season with salt and pepper to taste.
4. Add the drained pasta to the skillet with the sautéed garlic. Pour the yogurt sauce over the pasta and toss until evenly coated.
5. Stir in 1/2 cup (75 g) of crumbled feta cheese and 1/3 cup (50 g) of sliced olives. If desired, add sun-dried tomatoes or baby spinach at this stage.
6. Transfer the pasta to a serving dish and garnish with additional feta crumbles, fresh parsley, and a drizzle of olive oil. Serve warm.

Notes

[‘Reserve pasta water to create a silky sauce.’, ‘Keep the heat low when combining the yogurt sauce to prevent curdling.’, ‘Taste as you go and adjust salt and pepper accordingly.’, ‘Use a block of feta crumbled by hand for better texture and flavor.’, ‘If the sauce feels too thick, add a splash of pasta water or olive oil to loosen it.’]

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Fat: 12
• Carbohydrates: 55
• Protein: 15

Keywords: Greek pasta, feta cheese, olives, Mediterranean recipe, quick dinner, creamy pasta