Why You’ll Love This Recipe
This recipe offers a harmonious blend of flavors and textures, featuring whole wheat pasta, sun-dried tomatoes, Kalamata olives, and feta cheese. The addition of fresh basil and a zesty dressing elevates the dish, making it both nutritious and delicious.
Ingredients
- 8 ounces whole wheat spaghetti
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup feta cheese, crumbled
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the halved cherry tomatoes, sliced Kalamata olives, and chopped sun-dried tomatoes to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
- In a small bowl, whisk together the apple cider vinegar, dried oregano, salt, and freshly ground black pepper.
- Add the cooked spaghetti to the skillet with the vegetables. Pour the dressing over the pasta and toss to combine, ensuring the pasta is well coated.
- Remove from heat and stir in the crumbled feta cheese and chopped fresh basil.
- Serve warm, garnished with additional basil if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Protein Addition: Add grilled chicken or shrimp for a protein boost.
- Vegetable Boost: Incorporate sautéed spinach or arugula for added greens.
- Cheese Swap: Replace feta with goat cheese or Parmesan for a different flavor profile.
Storage/Reheating
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of olive oil or water to prevent sticking.
FAQs
Can I use regular pasta instead of whole wheat?
Yes, you can substitute regular pasta if preferred.
Is this recipe suitable for vegetarians?
Yes, this dish is vegetarian-friendly.
Can I make this dish ahead of time?
While best enjoyed fresh, you can prepare the components ahead of time and assemble just before serving.
How can I make this dish spicier?
Add red pepper flakes to the dressing or sauté with the garlic for a spicy kick.
Can I use dried basil instead of fresh?
Yes, dried basil can be used; however, fresh basil provides a more vibrant flavor.
Conclusion
This Mediterranean Whole Wheat Pasta Toss is a flavorful and nutritious meal that brings the tastes of the Mediterranean to your table. Its versatility allows for various adaptations to suit your taste preferences, making it a delightful addition to your recipe collection.
Mediterranean Whole Wheat Pasta Toss
This Mediterranean Whole Wheat Pasta Toss is a healthy, vibrant dish that combines the nutty flavor of whole wheat pasta with the fresh, bold tastes of the Mediterranean. Perfect for a quick weeknight dinner or a satisfying lunch, this dish is packed with wholesome ingredients and a zesty dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 8 ounces whole wheat spaghetti
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup feta cheese, crumbled
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the Vegetables: Stir in cherry tomatoes, Kalamata olives, and sun-dried tomatoes. Cook for 2-3 minutes, stirring occasionally.
- Prepare the Dressing: In a small bowl, whisk together apple cider vinegar, dried oregano, salt, and freshly ground black pepper.
- Combine Pasta & Veggies: Add the cooked pasta to the skillet with the vegetables. Pour the dressing over the pasta and toss until well combined, ensuring the pasta is evenly coated.
- Finish the Dish: Remove from heat, then stir in crumbled feta cheese and chopped fresh basil.
- Serve: Serve warm, garnished with extra basil if desired.
Notes
- Protein Addition: Add grilled chicken or shrimp for a protein boost.
- Vegetable Boost: Incorporate sautéed spinach or arugula for extra greens.
- Cheese Swap: Replace feta with goat cheese or Parmesan for a different flavor profile.
