Ditalini Pasta with Black Olives & Feta
This Ditalini Pasta recipe with black olives and feta is a family favorite! Plus, you can have dinner together in 15 minutes!
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Ingredients
- 16- ounce box ditalini pasta
- 2 tablespoons olive oil
- ½ lemon, juiced
- ½ teaspoon salt
- ½ black pepper
- 1 cup pitted whole olives*
- 1 cup feta cheese, crumbled
Instructions
Cook the pasta:
- Cook the ditalini according to package directions. Drain and set aside.
Make the dressing:
- While the pasta cooks, whisk the olive oil with lemon juice, salt, and black pepper in a large bowl.
Combine:
- To the dressing, add the black olives, feta, and cooked pasta. Toss to combine and serve.
Store & Reheat:
- Refrigerate leftovers in an airtight container for up to 4 days. Enjoy chilled or reheat in the microwave before serving.
Notes
- If someone in your family isn’t a fan of olives, cherry tomatoes make a good swap.
Nutrition
Serving: 1 serving | Calories: 388kcal | Carbohydrates: 60g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 782mg | Potassium: 192mg | Fiber: 3g | Sugar: 3g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
