The tastes of Greece can transport me to the sunny climes of the beautiful islands in moments. We absolutely love cooking up recipes at home to remind us of our happy trips to this gorgeous country. Whether it’s the honey soaked Greek donuts (Loukoumades) or baked aubergine and tomato with feta cheese, the tastes are so evocative and real family favourites. We recently put together this vegetarian Greek pasta meal based on some of these flavours – juicy green olives, crumbly feta, aromatic garlic and fresh basil. This warm dish is just perfect for any time of the year when you just need a little boost of sunshine in your life.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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What is this Greek pasta recipe?
This Greek pasta recipe is a vibrant Mediterranean twist on your usual midweek pasta dish. It brings together the briny depth of green olives, the creamy tang of feta, and the rich, umami-packed flavour of sundried tomatoes – all stirred through a tangle of al dente linguine. The dish is anchored by a rustic pesto made with pine nuts, garlic, basil, and olive oil, delivering big flavour with minimal fuss. It’s quick to make, deeply satisfying, and full of sunshine-filled Greek character.
What does it taste like?
This pasta is bursting with bold, savoury flavours. You’ll get the salty pop of feta and olives, mellowed by the sweetness of sundried tomatoes and balanced with the nutty crunch of pine nuts. The garlic and basil bring freshness and aroma, while the olive oil ties it all together with a luxurious finish. Each bite is a delicious combination of creamy, herby, tangy and rich – with a satisfying chew from the linguine.
Why you’ll love this vegetarian Greek pasta recipe
- Quick and easy – It comes together in under 30 minutes with minimal prep.
- Packed with flavour – Sundried tomatoes and feta guarantee this isn’t a bland pasta dish.
- Satisfying but light – It’s rich enough to feel indulgent, but fresh enough for warm days.
- A great way to use pantry staples – Most of the ingredients are likely already in your cupboard or fridge.
- Customisable – You can easily adapt it by adding greens, roasted veg, or a handful of chickpeas.
Key ingredients
- Linguine – The perfect pasta shape for catching the thick pesto-like sauce.
- Sundried tomatoes – Rich, sweet and savoury, they form the base of the sauce.
- Greek feta – Crumbly and tangy, it adds creaminess and depth.
- Green olives – Briny and punchy, they balance the richness of the other ingredients.
- Pine nuts – They bring toasty nuttiness and texture, both in the sauce and as a garnish.
- Fresh basil and garlic – Essential for a bright, herbaceous lift.
- Olive oil – Use a good-quality Greek olive oil if you can, to round everything out.
Ingredients
- 350g linguine
- 50g green olives, pitted and halved
- 100g Greek feta cheese, crumbled
- 2 garlic cloves, peeled
- 1 small handful fresh basil leaves (plus extra to serve)
- 40g pine nuts (reserve a few for garnish)
- 30ml Greek extra virgin olive oil
- 100g sundried tomatoes (in oil, drained)
What to do to make vegetarian Greek pasta
- Cook the pasta
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to packet instructions. Drain and set aside, reserving a splash of the pasta water. - Make the sundried tomato pesto
In a food processor, combine the sundried tomatoes, pine nuts, garlic, most of the basil, and 20ml of the olive oil. Pulse until you have a coarse, rustic paste. Don’t over-blend – some texture is lovely. - Combine with pasta
Return the drained pasta to the pan over low heat. Stir in the sundried tomato pesto, adding a little reserved pasta water if needed to loosen the sauce. - Add feta and olives
Gently stir through the crumbled feta, halved olives, and the remaining 10ml olive oil. Warm through just enough for the feta to soften slightly. - Serve
Divide between plates and top with extra pine nuts and fresh basil for a fragrant, Greek-inspired finish.
Variations on this vegetarian Greek pasta
- Gluten-free: Swap regular flour for a gluten-free blend.
- Vegan: Use plant-based alternatives for the cheese.
- Spicy twist: Add chilli flakes if you like a kick.
Serving suggestions
- Serve warm with a side of crusty sourdough or garlic bread.
- Pair with a crisp green salad dressed in lemon and olive oil for contrast.
- It’s also delicious cold the next day – perfect for packed lunches or picnics.
Recipe success tips for this Greek pasta
- Cook the pasta al dente – This gives the best texture and helps it hold up against the rich sauce.
- Don’t over-blitz the pesto – Keep it slightly chunky for more interest in texture.
- Use good-quality olive oil and sundried tomatoes – Their flavour is central to the dish.
- Reserve a little pasta water – If your sauce feels too thick, stir in a splash to loosen it up.
- Warm through gently – Don’t let the feta fully melt; gentle heat will keep its lovely crumbly texture.
Frequently asked questions
Can I make this in advance?
Yes – it keeps well in the fridge for 2–3 days. Reheat gently or enjoy cold as a pasta salad.
Can I freeze it?
It’s best eaten fresh, but you can freeze the pesto part separately and stir it through freshly cooked pasta.
What can I use instead of pine nuts?
Try walnuts, almonds or sunflower seeds – all work well as pesto bases.
Is this gluten-free?
Not as written, but it can be made gluten-free by using GF pasta.
Can I use black olives instead of green?
Yes – Kalamata olives or another strong-flavoured variety will work just as well.
Nutritional information (per serving – based on 4 servings)
Approximate values:
- Calories: 540 kcal
- Protein: 14g
- Fat: 29g
- Saturated fat: 8g
- Carbohydrates: 53g
- Sugars: 6g
- Fibre: 5g
- Sodium: 840mg
Our recipe card for our vegetarian Greek pasta
Vegetarian Greek pasta
Ingredients
Method
- Place the linguine in a pan of boiling water and cook until al dente. Drain and set to one side.
- Put the sundried tomatoes, pine nuts, garlic and most of the basil into a food processor with 20 ml of olive oil and blitz into a coarse paste.
- Add the paste to the pasta, stirring it through over a low heat.
- Add the feta and olives with 10 ml of olive oil and stir through until it is heated through.
- Serve with a sprinkling of pine nuts and basil on top.
More posts –
Our world inspired vegetarian recipes
Tuscan pasta with sun-dried tomato pesto
MAde this last night and it was delicious – came back to bookmark it!