One-Pot Greek Pasta with Feta, Olives and Tomatoes

If you’re searching for a quick, flavorful weeknight dinner with minimal cleanup, this One Pot Greek Pasta is the perfect solution. Bursting with Mediterranean flavors—garlic, oregano, capers, sun-dried tomatoes and creamy feta—this easy one-pot meal is ready in about 35 minutes and is sure to become a family favorite.

“My family loved it! Kids said best ever and save the recipe! Thank you for the delicious recipe!”

– Jess

I’m excited to share this One Pot Greek Pasta recipe—simple to prepare, full of bright Mediterranean flavor, and cooked all in one pan so there’s less mess to clean up. This dish works well for busy weeknights and scales easily for leftovers or meal prep.

Ingredients

Below are the best ingredients to build the classic Greek-inspired flavor in this pasta. Substitutions and tips are listed where helpful. For exact quantities, see the recipe section further down.

• Extra virgin olive oil – for sautéing and adding Mediterranean richness.
• Onion – yellow works best but red or white onion are fine.
• Garlic – freshly minced for best flavor.
• Ground turkey – lean and mild; you can swap ground beef or chicken if preferred.
• Dried oregano – an essential Mediterranean herb for this dish.
• Dried parsley – adds a gentle herbal balance.
• Kosher salt and black pepper – to taste.
• Red pepper flakes – optional, for a touch of heat.
• Sun-dried tomatoes – drain oil from jarred tomatoes before adding; they add concentrated tomato flavor.
• Roma tomatoes – diced; cherry tomatoes can substitute if needed.
• Capers – briny and bright; kalamata olives can be used instead for a similar savory note.
• Tomato sauce – forms the sauce base.
• Macaroni noodles – small shapes like macaroni, small shells, or rotini work best because they cook directly in the sauce.
• Beef or chicken broth – adds savory depth; use chicken or vegetable broth for a milder profile.
• Fresh lemon juice – always use fresh-squeezed for a bright finish.
• Feta cheese – crumbled on top for salty creaminess.

Instructions

The method is straightforward: brown the meat and aromatics, simmer with tomatoes and capers, add the uncooked pasta and broth, cover and simmer until the noodles absorb the liquid, then finish with lemon and feta. Step-by-step directions are below.

1. Heat the pan. Warm a large skillet or Dutch oven over medium-high heat. Add the olive oil and diced onion and sauté for 4–5 minutes until softened. Add the minced garlic and cook 1 more minute until fragrant.
2. Brown the turkey. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink and lightly browned, about 6–8 minutes. Drain excess grease if necessary.
3. Season and simmer. Stir in oregano, parsley, salt, pepper and red pepper flakes. Add the sun-dried tomatoes, diced roma tomatoes and capers. Reduce heat to low and simmer for about 5 minutes to meld flavors.
4. Add pasta and liquids. Pour in the tomato sauce and add the uncooked macaroni noodles. Pour the beef or chicken broth over the pasta, ensuring all noodles are covered by liquid. Cover the skillet.
5. Cook until tender. Simmer over medium heat for 15–20 minutes, stirring occasionally, until the pasta is cooked through and the liquid is mostly absorbed. If needed, add a splash more broth to reach desired consistency.
6. Finish and serve. Remove from heat, stir in fresh lemon juice, transfer to a serving bowl, and sprinkle with crumbled feta. Garnish with chopped fresh parsley if desired and serve immediately.

A crisp cucumber Greek salad pairs nicely with this pasta for a full Mediterranean-inspired meal.