Greek Pasta Toss

This Greek Pasta Toss is a fresh and vibrant dinner option that brings Mediterranean flavors like bright spinach, tangy feta cheese, and briny Kalamata olives right to your table. It’s a comforting yet healthy dish that’s ready in about 30 minutes, making it perfect for weeknight meals or when you want something wholesome with minimal fuss.

I remember making this one warm summer evening after a long day, and the whole family loved it so much it became a regular request. The combination of fresh spinach with salty olives and creamy feta is pure comfort every time.

Ingredients

• 3 cups uncooked whole wheat or smart spiral pasta: The spiral shape holds the other ingredients nicely smart pasta offers more fiber and cooks faster than whole wheat
• ¾ pound Italian turkey or chicken sausage: This adds savory protein without too much fat if you prefer shrimp or chicken would also be great substitutes
• 2 garlic cloves minced: Fresh garlic gives the dish a fragrant depth, so use fresh cloves rather than preminced
• 5 ounces fresh baby spinach: Baby spinach is tender and blends well into the pasta without overwhelming it in texture or flavor
• ½ cup pitted Kalamata black olives: Pitted olives save you the hassle of removing pits while eating and provide a characteristic briny punch
• ⅓ cup julienned oilpacked sundried tomatoes: The oil adds richness and helps bind flavors together, so don’t discard it entirely when draining
• ¼ cup crumbled light feta cheese: Adds a tangy creaminess that brings the whole dish together light feta helps keep calories lower but feel free to use regular if you prefer

Instructions

Sauté the Sausage:

In a large skillet over mediumhigh heat, cook the sausage for 4 to 6 minutes until there is no pink left. Once cooked, remove from the pan and slice into 1inch rounds. This ensures even browning and prevents the sausage from becoming too dry or tough.

Cook the Pasta:

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well but do not rinse as the starch helps sauce and additives stick to the noodles. Return the pasta to the pot and keep warm on low heat.

Combine Ingredients:

Add the minced garlic, fresh baby spinach, pitted Kalamata olives, and chopped sundried tomatoes into the pot with the pasta. Gently stir to combine, allowing the spinach to wilt slightly from the residual heat.

Mix in Sausage and Feta:

Add the sliced sausage back into the pot with the pasta mixture. Stir thoroughly to distribute the sausage pieces evenly. Remove from heat and fold in the crumbled feta cheese so it melts slightly without breaking down.

Serve and Garnish:

Serve the Greek Pasta Toss hot. If you like, garnish with a squeeze of fresh lemon juice to brighten the flavors or sprinkle with freshly ground black pepper. For extra richness, a sprinkle of Parmesan also works well.

My favorite part of this recipe has to be the Kalamata olives. Their salty tang balances the creamy feta and the mild bitterness of the spinach beautifully. I remember making this for a special family gathering, and everyone kept going back for more. It’s one of those recipes that feels both fresh and satisfying no matter the occasion.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to keep the pasta moist. This dish also freezes well for up to three months, thaw in the fridge overnight before reheating gently on the stove or microwave.

Ingredient Substitutions

You can swap out the turkey or chicken sausage for shrimp, chicken breast, or even vegetarian meat substitutes. If you choose dried sundried tomatoes instead of the jarred oilpacked kind, soak them in warm water and add a tablespoon of olive oil to keep the dish moist. Frozen spinach works in a pinch but fresh spinach provides better texture.

Serving Suggestions

This dishes pairs beautifully with crusty bread like garlic baguette or a simple mixed green salad with lemon vinaigrette. For a heartier meal, serve alongside roasted vegetables such as carrots or zucchini. A dollop of tzatziki on the side can also add a cooling contrast to the savory flavors.

This Greek Pasta Toss is quick to make and full of Mediterranean flavor. It keeps well for easy weeknight meals.

Common Recipe Questions

→ What pasta works best for this dish?

Spiral pastas like fusilli or rotini are ideal because they hold the mix-ins well and capture the flavors.

→ Can I substitute the sausage with another protein?

Yes, chicken breast or shrimp are great alternatives and provide a different protein profile without overpowering the flavors.

→ How do I prevent the spinach from becoming mushy?

Add fresh spinach at the end and stir just until it wilts slightly from residual heat to preserve texture and color.

→ Is it necessary to use oil from the sun-dried tomatoes?

Yes, keeping a bit of the oil helps bind flavors together and adds richness to the dish.

→ How can I adjust the heat level?

Incorporate red pepper flakes when cooking the sausage or add them at the end for a subtle spicy kick.

→ What is the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months without significant quality loss.