Greek Pasta with Olives,
Walnuts, & Feta

By Sally

  • 8 oz. rotelle or fusilli pasta
  • 1/2 cup chopped walnuts
  • 1 clove garlic, minced
  • 1/2 cup sliced green onions
  • 1/3 cup extra virgin olive oil
  • 6 - 8 oz. Feta cheese, crumbled
  • 5 oz. sliced very large black olives, drained or 20 (or so) pitted kalamata olives, sliced in half
  • 1/4 cup chopped fresh basil leaves
  • ALSO - I add cut up tomatoes and sometimes, cooked chicken - YUM! Double it and save - tastes GREAT for leftovers!

Cook pasta as directed on package; drain.

Toast walnuts in a large non-stick skillet on medium-high heat 5 minutes, stirring constantly. Remove walnuts from skillet; set aside.

Cook and stir garlic and onions in oil on medium heat until tender. Add hot cooked pasta, walnuts, cheese, olives and basil. Cook and stir until heated through and cheese just begins to melt.

Makes 4 servings.