Mediterranean Pasta with Pine Nuts and Feta

Mediterranean Pasta-5

My feta obsession continues with this recipe for flavorful Mediterranean pasta with pine nuts and feta. It’s another quick and easy meal that comes together in about the time it takes to cook the pasta. And, because it has cheese, vegetables, nuts, and carbs it’s a filling main dish (although a side salad never hurt anyone). I was originally inspired by this recipe from the March, 2011 issue of Cooking Light Magazine. The ingredients are basically the same, but the quantities are all different and I omitted basil while adding lemon juice and balsamic for a bit of acidity. I also used fresh red peppers instead of roasted, and I enjoyed the bite that it gave to the dish. Finally, instead of toasting the pine nuts separately, I just added them in with the onions and peppers, which allowed them to get a nice golden brown.

4.1 from 10 reviews
Mediterranean Pasta with Pine Nuts and Feta
Prep Time
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Inspired by the flavors of the Mediterranean, this simple, quick weeknight pasta is likely to be in frequent rotation once you give a try. It's hard to go wrong with garlic, onions, peppers, pine nuts, and feta.
Recipe Type: Entree
Yield: 4 servings
  • 1 pound fusilli or pasta of your choice
  • 1 tablespoon olive oil
  • 1 cup sliced onions
  • 1 red pepper, sliced and cut in thirds
  • 3 cloves garlic, minced
  • 3 tablespoons pine nuts
  • Juice of 1 lemon
  • ½ tablespoon balsamic vinegar
  • 2 tablespoons julienne fresh mint
  • 1 cup crumbled feta or Bulgarian cheese
  • Salt and freshly ground pepper
  1. Cook the pasta in a large pot of salted water until al dente. Drain, reserving ½ cup pasta water, and put aside.
  2. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onions, pepper, and garlic and cook until quite soft, stirring often.
  3. Add the pine nuts and cook until toasted and light brown.
  4. Add the pasta, lemon juice, balsamic, and a splash of reserved pasta water. Toss to coat.
  5. Add the mint and feta and season to taste with salt (go easy as the feta is salty) and freshly ground pepper. Toss and serve immediately.
Kosher Parve, Vegetarian


56 thoughts on “Mediterranean Pasta with Pine Nuts and Feta

  1. Kristen

    You and I are thinking along the same vein…I have peppers, pine nuts and feta in my fridge waiting to become something yummy. I will using rice, though.

  2. kitchenriffs

    I love roast red peppers, but usually just use fresh – it’s so much easier! Particularly in a dish like this, and combined with the lemon and balsamic vinegar, I think the more assertive flavor of the raw peppers would work better. Nice combo of flavors – I’ll bet the feta tasted great. Thanks!

  3. Ann

    This looks delicious! Like you – I’m a fan of Feta cheese! …there’s something about that salty, creamy taste that I can’t resist!

      • Katherine

        Great point Rachel, thanks! As mentioned, I grew up on a very (non whole wheat) pasta-heavy diet and everyone in my family is quite slim and healthy. That being said, I have diversified my diet a lot and now eat pasta only about once a week, if that. I’ve never been one to diet, and I believe in everything in moderation.

  4. Elies_Lie

    This is a kind of simple dish that I always love in a pasta dish, and with feta cheese make this a winner to have 🙂
    Tq for sharing and congratz on Foodbuzz Top 9 today! 😉

  5. Mel

    This is so delicious! I decided to add in some olives and it really turned out awesome. Thanks for the recipe it’s wonderful!

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