Greek Pasta Toss

This Greek Pasta Toss is a bright and satisfying dish that brings the flavors of the Mediterranean right to your table. With fresh spinach, tangy feta cheese, and briny Kalamata olives mixed with savory turkey sausage and sundried tomatoes, it offers a perfect balance of textures and tastes. It’s a quick recipe ready in just about 30 minutes, making it ideal for busy weeknights or when you crave something healthy yet comforting.

I first made this recipe when I wanted to bring some fresh Mediterranean flavors to our dinner table without spending hours in the kitchen. Now it’s a go to when I need a meal that’s both nutritious and satisfying, and my family always asks for it again.

Ingredients

• Pasta: Three cups uncooked whole wheat or smart spiral pasta choose fusilli or rotini for best texture and flavor absorption
• Sausage: Three quarters pound Italian turkey or chicken sausage for lean protein and bold flavor choose lean sausages or chicken for a lighter option
• Garlic: Two garlic cloves minced garlic adds a fragrant base and depth essential to Mediterranean cooking
• Spinach: Five ounces fresh baby spinach baby spinach wilts quickly and blends seamlessly
• Kalamata Olives: Half a cup pitted Kalamata black olives opt for pitted to save time and avoid surprises when eating
• Sundried Tomatoes: One third cup oil packed sundried tomatoes drained but with some oil left for flavor helps bind ingredients and enriches the dish
• Feta: Quarter cup crumbled light feta cheese provides tangy creaminess while keeping fat content lower

Instructions

Sauté the Sausage:

In a large skillet over mediumhigh heat cook the sausage until it is no longer pink inside about four to six minutes. If the sausage is firm slice it before cooking for even browning if soft cook whole then slice. Remove the cooked sausage from heat and set aside.

Cook the Pasta:

In a sixquart stockpot boil water and cook the pasta according to package directions until just al dente. Drain the pasta but do not rinse it. Returning it to the pot while still warm helps the flavors cling better later. Set it aside.

Combine Ingredients:

Place the pasta back on low heat and stir in the minced garlic fresh baby spinach pitted olives and sundried tomatoes. Stir well to distribute the ingredients evenly while allowing the spinach to wilt slightly from the gentle heat.

Finish with Cheese and Sausage:

Remove the pot from the heat then gently stir in the sausage slices and crumbled feta cheese. Adding the feta off the heat keeps it from melting too much and becoming grainy. If desired serve immediately with a lemon wedge to brighten the dish.

Pin it

My favorite ingredient is the Kalamata olive because it adds such a unique salty tang that brightens every bite. One memorable time I made this dish for a family gathering and everyone raved about how the olives and sundried tomatoes complemented the sausage making it the recipe I bring whenever we want a taste of the Mediterranean.

Storage Tips

Store leftovers in an airtight container in the refrigerator where the pasta holds up well for three days. For longer storage freeze the pasta in portioned containers for up to three months and thaw overnight in the fridge. Reheat gently on the stovetop or microwave stirring occasionally to distribute heat evenly without overcooking the spinach.

Ingredient Substitutions

You can swap the Italian turkey sausage for chicken sausage shrimp or even breakfast turkey sausage with added Italian seasoning and red pepper flakes to maintain flavor. Almost any pasta shape will work but spirals like fusilli or rotini hold the ingredients best. Frozen spinach may be used in a pinch but fresh baby spinach offers brighter flavor and better texture. If Kalamata olives are not available canned black olives can be substituted though the flavor is less intense and the texture softer.

Serving Suggestions

Serve this Greek Pasta Toss alongside warm garlic bread or crisp breadsticks for a complete Mediterranean meal. A side of roasted carrots or a simple cucumber salad dressed in lemon juice and olive oil pairs well with the freshness of the pasta. Top with extra parmesan or a sprinkle of crushed red pepper flakes if you enjoy a bit of heat.

Pin it

This Greek Pasta Toss is an easy Mediterranean weeknight favorite that reheats and freezes well. A quick squeeze of fresh lemon before serving brightens the flavors wonderfully.

Frequently Asked Questions About Recipes

→ What pasta type works best for this dish?

Spiral pasta like fusilli or rotini holds the mix-ins well and maintains texture, making it ideal for this dish.

→ Can I substitute the sausage with other proteins?

Yes, chicken breast or shrimp both work well as alternatives, with added seasoning to maintain flavor balance.

→ How should I cook the spinach for best texture?

Add fresh baby spinach just before serving and allow it to wilt gently from residual heat to preserve color and tenderness.

→ Is it better to use oil-packed or dried sun-dried tomatoes?

Oil-packed sun-dried tomatoes add richness and help bind the dish, while dried varieties require a bit of added olive oil for moisture.

→ How can I add a spicy kick to the dish?

Incorporate red pepper flakes while sautéing the sausage or sprinkle some on top before serving for controlled heat.