One Pot Greek Pasta with Feta, Cherry Tomatoes & Olives

Bring the flavors of the Mediterranean to your table with this One Pot Greek Pasta featuring tangy feta, juicy cherry tomatoes, briny Kalamata olives, garlic, and fragrant oregano. It is colorful, satisfying, and incredibly convenient because the pasta cooks right in the same pan as the other ingredients.

With just one pot to clean and about 30 minutes from start to finish, this recipe is ideal for simple family dinners, meat-free meals, or a quick homemade dish when you want something flavorful without spending hours in the kitchen.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Pasta & Vegetables

12 oz (340 g) penne or similar short-cut pasta such as fusilli

2 cups cherry tomatoes, halved

1/2 cup Kalamata olives, sliced or halved

1/2 medium red onion, finely diced

3 garlic cloves, minced

Liquid & Seasonings

3 1/2 cups vegetable broth, or water as needed

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes, optional

Salt and black pepper, to taste

Cheese & Garnish

5 oz (140 g) feta cheese, crumbled

2 tablespoons fresh parsley, finely chopped

Instructions

Prepare the Ingredients

Halve the cherry tomatoes, slice or halve the Kalamata olives, finely dice the red onion, and mince the garlic. Crumble the feta cheese and chop the fresh parsley so everything is ready before cooking.

Build the One-Pot Pasta

Place the pasta, cherry tomatoes, Kalamata olives, red onion, garlic, vegetable broth, olive oil, dried oregano, and red pepper flakes in a large deep skillet or wide saucepan.

Season lightly with salt and black pepper. Remember that feta and Kalamata olives are naturally salty, so it is better to start with a small amount of salt and adjust toward the end.

Cook the Pasta

Bring the mixture to a gentle boil over medium-high heat. Once bubbling, reduce the heat to medium and cook uncovered according to the pasta package timing, usually about 9–12 minutes.

Stir frequently, especially during the final few minutes, to prevent the pasta from sticking to the bottom of the pan. The pasta should become tender while the broth reduces into a light, flavorful sauce.

If the pan becomes dry before the pasta is completely cooked, add a small splash of warm broth or water and continue cooking.

Add the Feta

When the pasta is tender and most of the liquid has been absorbed, turn off the heat. Taste and adjust the salt, black pepper, oregano, or red pepper flakes if needed.

Gently fold in about half of the crumbled feta, allowing some of it to soften into the warm pasta while leaving small creamy pieces throughout the dish.

Finish and Serve

Divide the pasta among serving bowls and top with the remaining crumbled feta and freshly chopped parsley.

For an extra Mediterranean touch, finish with a small drizzle of extra virgin olive oil and a pinch of red pepper flakes. Serve immediately while warm.

Tips

Use a Wide Pan

A large, wide skillet works better than a narrow saucepan because the pasta has more room to cook evenly. It also allows the broth to reduce efficiently without requiring excessive stirring.

Stir Regularly

Because the pasta cooks directly in the broth, it can stick to the bottom of the pan. Stir every few minutes, especially near the end of cooking, when the liquid becomes thicker.

Watch the Liquid

Different pasta shapes and brands absorb different amounts of liquid. If the pasta is still firm but the pan looks dry, add a little warm broth or water rather than adding a large amount at once.

Season Carefully

Kalamata olives and feta both contribute plenty of salt. Start conservatively with the added salt and taste the finished pasta before adding more.

Choose Ripe Tomatoes

Sweet, ripe cherry tomatoes add natural acidity and juiciness to the dish. They soften during cooking and help create a light tomato-based sauce.

Keep Some Feta for the Top

Mixing some feta into the pasta adds creaminess, while reserving the rest for the topping gives you those fresh, tangy bites of cheese throughout the dish.

Don’t Overcook the Pasta

Check the pasta a few minutes before the package’s recommended cooking time. It should be tender but still have a slight bite, since it will continue cooking briefly from the residual heat.

Finish with Olive Oil

A final drizzle of good extra virgin olive oil adds richness and enhances the Mediterranean flavors without making the pasta heavy.

Variations

Add Spinach

Stir in 2–3 cups of fresh baby spinach during the final few minutes of cooking. The spinach will wilt quickly and add color and extra vegetables.

Make It Creamier

For a creamier version, stir in a few tablespoons of Greek yogurt after removing the pan from the heat. Allow the pasta to cool slightly before adding the yogurt to help prevent curdling.

Add More Mediterranean Vegetables

Diced bell peppers, zucchini, artichoke hearts, or roasted red peppers can be added for extra texture and flavor.

Make It Spicier

Increase the red pepper flakes or add a finely chopped fresh chili pepper. Start with a small amount and adjust according to your preferred heat level.

Add Protein

For a heartier meal, add cooked chickpeas, white beans, grilled chicken, or cooked shrimp. Add already-cooked protein near the end so it only needs to warm through.

Try Different Pasta Shapes

Penne, fusilli, rotini, rigatoni, or another short pasta can work well. Choose a shape that cooks within a similar time and stir regularly for even cooking.

Add Lemon

Fresh lemon juice and a little lemon zest can brighten the finished dish. Add them after cooking so the citrus flavor stays fresh.

Use Fresh Herbs

Fresh basil, dill, mint, or extra parsley can be used alongside the oregano for an even more aromatic Mediterranean flavor.

Q&A

Can I use fusilli instead of penne?

Yes. Fusilli and other short-cut pasta shapes work well. Cooking time and liquid absorption can vary slightly, so check the pasta while it cooks and add extra broth or water if necessary.

Can I use water instead of vegetable broth?

Yes. Water works when vegetable broth is unavailable. The finished dish may have slightly less savory flavor, so season carefully and consider adding a little extra oregano, garlic, or olive oil.

Can I make this pasta ahead of time?

Yes. It can be prepared ahead and refrigerated in an airtight container. When reheating, add a splash of broth or water because the pasta will continue absorbing liquid as it sits.

How long does Greek pasta last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a small splash of water or broth.

Can I freeze this pasta?

It can be frozen, although the texture of the pasta and feta may change slightly after thawing. For the best texture, enjoy it fresh or refrigerated.

Can I make this recipe vegan?

Yes. Replace the feta with a vegan feta alternative or omit it. The remaining pasta ingredients are naturally plant-based as long as the pasta and broth you use are vegan-friendly.

Why is my one-pot pasta dry?

The pasta may have absorbed the liquid faster than expected. Add warm broth or water a little at a time and continue cooking until the pasta reaches the desired texture.

Can I add more feta?

Absolutely. If you enjoy a stronger feta flavor, increase the amount slightly and reserve some for serving. Keep in mind that additional feta will also increase the saltiness of the dish.

Nutrition

Estimated nutrition per serving:
Calories: 475 kcal
Protein: 16 g
Carbohydrates: 67 g
Fat: 18 g
Fiber: 6 g
Sugar: 7 g
Sodium: 930 mg
Calcium: 250 mg

Nutrition values are estimates and can vary depending on the pasta, feta, olives, broth, and exact ingredient quantities used.

Conclusion

If you love easy pasta dinners with bold Mediterranean flavors, this Greek-inspired one-pot version makes an especially convenient choice. The combination of tender pasta, sweet tomatoes, salty olives, aromatic garlic, oregano, and creamy feta creates plenty of flavor without requiring a long ingredient list or multiple cooking pans.

Enjoy it straight from the skillet with fresh parsley and a drizzle of olive oil, or customize it with spinach, vegetables, chickpeas, or your favorite protein. It is an adaptable recipe that makes a delicious and practical weeknight meal.