January 20, 2020

Greek Pasta

vegetarian

A Greek/Mediterranean inspired pasta dish full of flavor and fresh ingredients. This meal can be served warm or cool.

I love, love Greek and Mediterranean food. It’s probably my favorite type of food and although authentic is always the best, I try to make meals using seasonings and ingredients that are inspired by it as often as I can. This meal is one that I come back to over and over again and I just love it!

Pasta is quick to make and pretty filling. Because this dish is pasta-based, it makes the perfect, quick-to-make lunch or dinner that will keep you happy and full until your next meal. Aside from cooking the pasta, the only steps for this recipe are chopping and stirring in ingredients. It’s so easy, you’ll want to make it on repeat. 

Substitutions

  • Olive oil gives a very distinct flavor to Mediterranean and Greek dishes so it works best for this recipe, however, any oil can be substituted. 

  • White or yellow onion can be substituted for the purple onion but you may want to use a little less since they have more potent flavors.

  • Cannellini beans work great in pasta dishes because they are soft and add a delicious, subtle flavor but any type of bean will work such as kidney or garbanzo.

  • Whole wheat pasta is my favorite and I love the rotini style for this dish but any type and style will work. 

This Greek Pasta can be served warm, fresh from the stove, or cool like pasta salad.

This recipe generally serves 2-4 people making it great for meal prep, couples who like leftovers for the next day, small families, or a lunch date with friends!

Ingredients:

  • 3 cups whole wheat pasta (I used rotini)

  • 1 can cannellini beans (northern beans)

  • 1 cucumber

  • 2 roma tomatoes

  • 1/2 cup chopped purple onion

  • 1/3 cup feta cheese

  • 3 Tbsp olive oil

  • 1 Tbsp oregano

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp salt

  • optional: 1/2 cup halved olives

Instructions:

  1. Bring a large pot of water to boil over high heat

  2. While you’re waiting on the water to boil, wash tomatoes and peel cucumber

  3. Once peeled, slice cucumber and then cut into fourths (or into small pieces)

  4. Cut roma tomatoes into small pieces and chop 1/2 cup purple onion

  5. Drain and rinse beans

  6. Once the water is boiling, add pasta and a pinch of salt and give it a quick stir

  7. Once pasta is finished cooking, drain and return to pot

  8. Add olive oil, chopped cucumber, tomato, red onion, beans, and seasonings to the pasta and stir until combined

  9. If serving warm, keep pasta over medium-low heat until warmed through and then add the feta cheese. If serving cool, remove from heat and let sit before adding cheese. 

  10. Enjoy!

 

Store leftovers in a sealed container in the fridge for 3-5 days

~balancedboppliving~

Greek Pasta

I hope you enjoy this recipe!

 

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