Pesto Pasta with Olives, Grape Tomatoes, and Feta

This is the best Mediterranean pesto pasta… fresh, easy, and bursting with flavor!

This vibrant homemade pesto pasta is tossed with briny Kalamata olives, juicy grape tomatoes, and creamy feta for a quick and satisfying Mediterranean-inspired meal. Perfect for busy weeknights, it’s ready in under 30 minutes and full of fresh Mediterranean flavor.

School has started here, so this pesto pasta with olives, grape tomatoes, and feta is a winner. It’s just simple, fresh ingredients that come together to make this pasta, so you can add whatever veggies you like. I’m sharing my easy homemade pesto recipe with this because nothing beats homemade, and you can make a double batch to use in this pasta and with another dish during the week. Again, simple and fresh ingredients make for a fantastic sauce. However, feel free to use your favorite store-bought pesto if you’ve found one you love. Either way, you’re going to love this.

Why will my family love this pasta?

Tender, bright, fresh

Garlicy, nutty, herby

Saucy pesto pasta,

Meaty, briny, kalamata olives

Beautiful, creamy, salty feta,

Fresh, juicy, sweet tomatoes.

What ingredients are needed to make pesto pasta?

Rigatoni pasta -I love using rigatoni because it holds the sauce really well. However, penne, fusilli, or your favorite pasta will work just as well.

Sea salt -for the pasta water to season the pasta as it cooks.

Olive oil – for cooking the tomatoes until they blister, and drizzling over the dish when it’s finished.

Grape tomatoes – halved to break down a bit more, or you can keep them whole to help retain their shape and add a bit more texture to the dish. Try swapping in sun-dried tomatoes for an even richer flavor.

Garlic cloves – finely chopped or minced to blend into the tomatoes for an extra garlicky flavor.

Sea salt and freshly ground black pepper -the parmesan in the pesto, the feta, and kalamata olives are all a bit salty, so I doubt you’ll need any, but I would definitely add several cracks of fresh ground pepper.

Kalamata olives -halved to throw right into the mix, or you can leave them on the side for each person to use if they’d like. If you don’t have any on hand or don’t care for their intense flavor, chop up a jar of roasted red peppers. My goodness, do they go so well with the pesto!

Feta cheese -crumbled from a block of my favorite sheep’s milk feta or your favorite cow’s milk feta. If you don’t care for feta, fresh mozzarella pearls or diced mozzarella can be added along with or instead of the feta for extra creaminess.

Basil pesto -store-bought or make the homemade recipe I share below, because it’s quick, easy, and it’s my absolute favorite.

Balsamic glaze -pairs so well with the flavors of pesto pasta with olives, grape tomatoes, and feta, so drizzle a bit over each plated portion.

Fresh basil -this is optional, but if you’re serving this to a crowd, use fresh basil leaves to garnish a big bowl of this so guests know exactly what’s in it, and it looks beautiful.

What’s in homemade pesto?

Fresh basil leaves -I like to rinse the leaves and run them through a salad spinner to remove as much water as possible.

Garlic cloves -you can add as much or as little as you prefer, but the pairing of garlic with fresh basil, parmesan, and olive oil is a match made in heaven!

Walnuts -pine nuts are so popular in pesto sauce, but I love walnuts even more. Not only because pine nuts are expensive, but because I prefer the flavor walnuts add to pesto. Trust me, you’ll prefer it, too.

Olive oil -you have to use a good quality, delicious-flavored olive oil because only a handful of ingredients make up this sauce. So, every flavor counts.

Parmesan cheese -shredded to evenly distribute in the pesto sauce and create a bit of salty creaminess.

Salt & freshly cracked black pepper – everyone’s palate and dietary needs are different, so add as much or as little as you like.

What’s the best way to cook the pasta?

Bring a large pot of water to a boil and add the salt. Cook the pasta until it is al dente, according to the package directions. Reserve 3/4 cup of the pasta cooking water, then drain the pasta.

Should I cook the tomatoes?

Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the grape tomatoes and season with salt and pepper. Cook for 2 to 3 minutes, tossing occasionally, until they begin to soften and release juices. Add the garlic and cook for an additional 1 minute. Remove from heat.

How do I pull the pesto pasta with olives, grape tomatoes and feta together?

Return the drained pasta to the pot over medium heat. Add the pesto and some of the reserved pasta water. Toss well to coat the pasta evenly. Add the cooked tomatoes, olives, and feta, and gently fold everything together, being careful not to smash the tomatoes. Taste and adjust seasoning if needed.

What’s the best way to serve this pasta?

Transfer to a serving bowl or platter. Drizzle generously with balsamic glaze and garnish with fresh basil if desired. Serve warm or at room temperature. If you’d like to serve this pasta as a side dish or need a heartier meal, it would go perfectly with grilled chicken, shrimp, or roasted vegetables. They are great add-ins for a heartier meal, too!

How do I make homemade basil pesto?

Wash and dry the fresh basil leaves thoroughly, and peel the garlic cloves. Then, in a food processor, combine the basil leaves, garlic, walnuts, and Parmesan cheese. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture forms a smooth, thick sauce. Scrape down the sides as needed. Add more olive oil if you prefer a thinner consistency. Taste and season with salt and freshly cracked black pepper.

What’s the best way to store pesto?

Transfer to a jar or an airtight container. Cover with a thin layer of olive oil to keep it fresh. Refrigerate for up to 5 days or freeze for longer storage.

Do you have more pesto recipes?

Lemony Orzo with Feta & Pesto

Halloumi & Tomato Galette with Pesto & Puff pastry

Mini Pesto & Harissa Pizzas

Chicken Pesto Skillet with Halloumi & Spinach

Baked Chicken Pesto Parmesan

Hasselback Eggplant Baked with Halloumi Cheese & Spinach Pesto

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