Best Greek Pasta Dishes to Try

Oct 17, 2019

What’s not to love about pasta? From young to old, It’s just about everyone’s favorite comfort food. Whether it’s a chewy pasta salad—served with zesty vinaigrette—or the addition of noodles to bring that perfect texture to your favorite hearty soup, or a meat and cheese-filled ziti, pasta is always a winner. 

But did you know, pasta is not just an Italian favorite? Greek pasta is also a delicious, traditional go-to meal. 

So, if you love Greek food and are craving pasta, you’re in luck. We’ve brought you some interesting pasta history along with some delicious Greek pasta recipes you’re just going to love. So get that big, pot of water boiling, and we’ll get you started.  

The History of Pasta 

Most food historians believe that Marco Polo introduced Italians to pasta in 1271 when he brought his discovery back from his trip to China. While this is likely to be true, and a widely held belief, there is an indication that the introduction of pasta goes back much further, and that it involves Greece.

Long before Marco Polo, when parts of Italy were inhabited by Greeks—grains were crushed and— with the addition of water—made into a paste. And just like that – noodles were born. On that note, many believe that it was the Greeks who actually introduced pasta to the Italians, rather than the other way around. 

Regardless of its national origins, pasta is an inexpensive, family budget-friendly, low-calorie meal (it all depends on the toppings).  And when it’s whole grain, pasta has solid nutritional value. 

Each uniquely shaped pasta holds immense possibilities because the texture (whether heavy or light) alters its ability to hold sauce and toppings, which greatly changes the meal’s flavor. 

Here are a few delicious Greek Pasta dishes you can easily whip up at home: 

Zesty Greek Pasta Salad 

For this recipe, we recommend you measure the amounts to your taste.

Ingredients:

farfalle pasta  (These are often called bow-tie pasta) 

cucumber
cherry tomatoes (Vine ripe are best)

romaine lettuce 

fresh parsley (Definitely not dried) 

kalamata olives
purple onion
feta (Plain or herbed)

fresh crushed garlic
extra Virgin olive oil
red wine vinegar
honey 

salt and pepper
tzatziki sauce

Directions:

Place the pasta in a large pot of rapidity boiling water. Cook according to package directions, but be sure to taste early so as not to overcook.

Take the lettuce, tomatoes, parsley, olives, and onion and place them (sliced as desired) in a large bowl with the feta. 

In a separate bowl, whisk together the extra virgin olive oil, garlic, vinegar, honey, Tzatziki sauce, and salt and pepper. Taste and adjust for flavor preference.

When the pasta is cooked to perfection, drain and then rinse in cold water. This will reduce the temperature of your salad and also stop the ongoing cooking process.

Place the pasta in a large mixing bowl.  Add the sauce and the vegetable. Toss until fully coated. Cover with plastic wrap and place in the fridge for about an hour to chill the salad and allow the flavors to fully develop. 

Serve and enjoy! 

Baked Greek Ziti

Ingredients:

16 oz ziti
4 cups chopped cooked chicken breast
16 oz tomato sauce
14 oz diced drained tomatoes

10 oz frozen chopped spinach (Be sure to thaw and squeeze out all the liquid) 

6 oz sliced ripe olives

½ cup chopped red onion
3 Tbsp chopped green pepper
¼ cup fresh basil leaf (chopped)

2 tsp dried oregano

2 cloves finely chopped garlic

1 Cup crumbled feta (reserved for topping)

Baked Greek Ziti

Directions:

Place the pasta in a large pot of boiling water. Cook according to package directions, (check early for doneness, so as not to overcook). Remove the pasta from the stove and drain.  

In a large heat resistant bowl, combine the pasta with all the remaining ingredients—except for the feta. 

Place in a rectangular glass baking dish that has been pretreated with nonstick cooking spray. Cover with feta cheese and bake at 400 for about 40 minutes, or until hot and bubbly. 

After removing the pasta from the oven, cover the dish with foil and let it rest on the counter for about 10 minutes before serving—allowing it time to set up properly.  

Now, pour a glass of wine, plate the food, and enjoy!  

Greek Pasta with Beef 

Ingredients:

16 oz penne pasta 

3 slices bacon, coarsely chopped
1 medium onion, coarsely chopped
1 lb lean ground beef (ground lamb can be used instead)

½ cup kalamata olives, pitted

1 -14 oz can diced tomatoes 

8 oz jar tomato sauce
1 tsp dried oregano 

1 clove chopped garlic 

2 tbsp chopped fresh basil leaf

salt and pepper to taste 

¾ cup feta cheese crumbs (reserved for topping)

Greek Pasta dish with Beef 

Directions:

Cook the pasta in a large pot of boiling water according to the directions on the package. Taste for doneness. Drain pasta and set aside, covered with foil to keep the dish hot. 

In a large skillet, cook the bacon and onion on medium high. When done, add the ground meat, stirring frequently so it browns evenly. When it’s finished, drain any excess oil. 

Stir in remaining ingredients, (except feta) reduce the temperature to medium low. and simmer for about 15 minutes. 

Place the pasta on a platter, or individual plates, pour the meat mixture over the top and sprinkle generously with feta cheese.  Wonderful! 

Greek Pasta with Chicken  

Ingredients:

1 pound penne pasta 

¼ cup butter
1 large onion, finely chopped

¼ cup all-purpose flour
14 oz chicken broth or stock
1 cup feta cheese crumbs 

3 cups coarsely chopped, cooked chicken 

1 jar marinated artichoke hearts—drained, and coarsely chopped

⅓ cup sun-dried tomatoes, packaged in oil, drained and coarsely chopped
⅓ cup sliced (pitted) kalamata olives
2 Tbsp coarsely chopped fresh parsley

Directions:

Preheat oven to 350 degrees. Coat a rectangular glass baking dish with non stick cooking spray. 

Place pasta in a large pot of boiling water. Cook the pasta according to directions, while tasting a minute early to make sure it’s not overcooked. Drain pasta and set aside.  

In a large skillet, sauté onions in butter for about 2-3 minutes, or until translucent.  Add flour, stirring constantly for about 30 seconds Then, add the broth slowly, while stirring continuously  Once it comes to a boil, cook for about 4 minutes, stirring the entire time. After the mixture thickens, remove from the heat source and stir in cheese. Afterward, incorporate all other ingredients, carefully folding them into the mixture. 

Pour mixture into the baking dish and bake uncovered for about 30 minutes, or until hot and bubbly.  

Once removed from the oven, cover the dish with foil and allow it to set up about 10 minutes before serving. This dish is great with a simple greek salad, and, of course, a glass of your favorite wine. 

For an authentic Greek pasta dish, that’s easy to prepare—right from your grocer’s freezer to your oven—try Lemon and Vine’s Pastichio.  Made with generous portions of meat, cheese and ziti, Pastichio is a Greek version of layered lasagna. And ours is flavorful, hearty, and—as with all our dishes—made with only the finest, authentic ingredients.

 

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