There’s something irresistibly refreshing about Mediterranean cuisine — its bright flavors, wholesome ingredients, and simple elegance. Greek Spaghetti captures all of that beautifully. This dish transforms the essence of a classic Greek salad into a warm, comforting pasta meal. Imagine tender spaghetti tossed with sweet cherry tomatoes, briny kalamata olives, fresh spinach, and crumbled feta cheese — all brought together with a drizzle of olive oil, lemon juice, and red wine vinegar. It’s a perfect harmony of flavors that’s both light and satisfying. Whether served as a weeknight dinner or a crowd-pleasing side dish, Greek Spaghetti never disappoints.
Greek Spaghetti is a vibrant and easy-to-make pasta recipe infused with Mediterranean flavors. It combines spaghetti with sautéed vegetables, tangy olives, and creamy feta cheese. The olive oil, lemon juice, and oregano dressing ties everything together, creating a zesty and aromatic meal ready in about 30 minutes.
Ingredients & Instructions
Ingredients
- 1 lb spaghetti
- 4 tablespoons olive oil, divided
- 1 small red onion, finely diced
- 3 garlic cloves, minced
- Juice of half a lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups halved cherry tomatoes
- 2 cups fresh baby spinach
- ⅓ cup pitted kalamata olives, sliced
- 4 oz crumbled feta cheese
- 4–5 fresh basil leaves, thinly sliced
- Optional: chopped basil or parsley for garnish
Instructions
- Cook the spaghetti.
Boil a large pot of salted water and cook the spaghetti according to package directions until al dente. Reserve ¼ cup of pasta water before draining the rest. Toss the pasta with 1 tablespoon of olive oil to prevent sticking, and set it aside. - Sauté the onion and garlic.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the finely diced onion and cook until it becomes soft and translucent. Stir in the minced garlic and sauté for about a minute until fragrant. - Cook the tomatoes and spinach.
Add the remaining olive oil to the skillet, followed by the cherry tomatoes. Cook for several minutes until they start to soften and release their juices. Add the baby spinach and cook just until wilted, stirring occasionally. - Season and add flavor.
Stir in the kalamata olives, lemon juice, red wine vinegar, oregano, salt, and black pepper. Allow the mixture to cook for about a minute so the flavors blend. - Combine with pasta.
Add the cooked spaghetti to the skillet and toss everything together. If the mixture seems dry, add a splash of the reserved pasta water to help coat the pasta evenly. - Finish with feta and herbs.
Remove from heat and sprinkle the crumbled feta cheese and fresh basil over the pasta. Toss gently to combine, letting the residual heat slightly soften the cheese. - Garnish and serve.
Transfer to a serving platter or bowls. Garnish with extra basil or parsley if desired and serve warm.
Cooking Tips & Variations
- Use quality olive oil. The olive oil is a key flavor component here. A good extra virgin olive oil enhances the freshness and aroma of the dish.
- Add protein. To make it heartier, add grilled chicken, shrimp, or even chickpeas.
- Make it vegan. Skip the feta or use a dairy-free alternative for a vegan-friendly meal.
- Enhance flavor with herbs. Fresh dill, oregano, or mint can be added for extra Mediterranean flair.
- Add a little heat. Sprinkle in a pinch of crushed red pepper flakes for a spicy kick.
- Try different pasta shapes. Although spaghetti works beautifully, penne, linguine, or angel hair pasta can also be used.
- Balance acidity. Adjust the lemon juice and vinegar to taste. Some prefer more tang, while others enjoy a milder flavor.
Storage & Serving Suggestions
Greek Spaghetti tastes best when served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of olive oil or water to restore moisture and warm gently on the stovetop or in the microwave. It can be served as a main course or alongside grilled meats, seafood, or roasted vegetables. It also pairs wonderfully with a slice of warm pita bread or a light green salad.
Greek Spaghetti is a celebration of simple, wholesome ingredients coming together in perfect balance. Every forkful offers a taste of the Mediterranean — bright, tangy, and utterly satisfying. It’s proof that great meals don’t need to be complicated to be delicious. From casual dinners to elegant gatherings, this dish fits any occasion and leaves everyone asking for seconds.
FAQ’s
1. Can I make this recipe gluten-free?
Yes, simply substitute traditional spaghetti with your favorite gluten-free pasta.
2. What can I use instead of feta cheese?
You can use goat cheese, ricotta salata, or even parmesan for a different texture and flavor.
3. Can I serve it cold?
Absolutely. Greek Spaghetti can be enjoyed warm or chilled as a pasta salad.
4. What’s the best olive oil for this recipe?
Choose extra virgin olive oil for its rich, fruity flavor — it makes a noticeable difference.
5. Can I prepare it ahead of time?
Yes. Cook the pasta and veggies separately, then toss everything together just before serving for the best texture.
6. How do I make it creamier?
Add a spoonful of Greek yogurt or a drizzle of cream for a smoother, richer finish.
Enjoy a light and flavorful Mediterranean-inspired Greek Spaghetti made with cherry tomatoes, kalamata olives, spinach, and feta cheese. A quick, easy, and wholesome meal bursting with fresh Greek flavors.
