Fresh Greek Summer Pasta

fresh greek summer pasta

We had this tonight for dinner and it was delicious! I have to share it with you! It’s a Greek themed super easy pasta that requires little work! You will need tons of fresh cherry tomatoes and fresh basil! If you like kalamata olives and feta cheese then you are going to love this!!


3 cups halved cherry tomatoes

15 leaves of basil-cut into ribbons

1/2 cup chopped red onion

1/4 cup extra virgin olive oil

1 tsp. salt

1 tsp. black pepper

Red pepper flakes to your liking

Garlic powder or freshly minced to your liking

1/2 cup feta cheese

1/2 cup kalamata olives

3 to 4 servings of the Pasta of your choice-we did a really thin long noodle

How to:

Mix the first eight ingredients together gently in a bowl, cover with clear wrap and leave on counter or a few hours.

basil tomato salad

Cook the pasta when ready to eat then top with tomato basil mixture and lastly add the olives and feta, then serve. Makes about 3 to 4 servings.

There are so many yummy combinations you could do with this!

Here are some that I have thought of (add to the tomatoes as a base & olive oil/seasonings):

Chickpeas, zucchini, parsley and shredded carrots

Basil, pine nuts, yellow pepper and mushrooms

Chicken, red pepper, onions, balsamic vinegar and spinach

Sunflower seeds, Asparagus, radishes, fresh mint and yellow squash

I will be making this or some version of it a lot this summer!

fresh greek pasta finished

I hope you enjoy it too!



Homemade Jalapeno & Basil Hummus





1 15 oz can white beans-rinsed and drained (I used kidney beans)

1 cup chopped cucumber

1/4 cup olive oil

1 tsp minced garlic

1/4 chopped fresh basil leaves

1/4 cup chopped jalapeno pepper

Salt and pepper to taste

2 tsp lemon juice


Combine all ingredients in food processor and pulse until well blended together but careful not to let it go too long or it will lose its thickness and become runny-more like a dip (which is fine so don’t get upset if you have a dip and not a true hummus the first time around) Practice makes perfect!



Fresh Lemon & Basil Potato Salad

Lemon Basil Potato Salad

Potato Salad-one of my favorites! Made this one with an awesome healthy twist!


1 24 oz. pack of baby potatoes. I used the medley mix because I like all the colors but you can use what you like.

1/3 cup chopped sweet onion

3 Hard Boiled Eggs

1/3 cup Plain Greek Yogurt

1 Tbsp. Deli Mustard

2 Tbsp. olive oil

2 Tbsp. lemon juice and some zest if you used a fresh lemon

Salt and Pepper to taste

1 Tbsp. fresh chopped basil to garnish


Boil potatoes for approx. 25 to 30 min adding the eggs in for the last 12 to 15 min.

Drain, rinse with cold water and cool the potatoes and eggs  in the refrigerator for 30 min.

Cut the Eggs and Potatoes in half-bite size essentially.

Add all other ingredients except for basil and gentle toss to coat all over.

Top with fresh basil.

Store in fridge and eat the next day once all the flavors have had a chance to marry.







Chicken & Squash with Tomato Basil Pasta

tomato pasta with chicken and veggiesveggies

Chicken & Squash with Tomato Basil Pasta

You will need 1/2 lb to 3/4 lb chicken breast or tenders. Cook chicken w/ a little salt, pepper, oregano, garlic powder, paprika and lemon juice.  Then set aside.
Cook the following in skillet over med heat for about 8 to 10 min while the water for the pasta is boiling:
2 c sliced yellow squash and zucchini
1/4 c chopped white onion
1 tsp. minced garlic
2 tbsp. chopped fresh basil leaves
1tsp. light olive oil
2 tsp. lemon juice and a bit of zest
Cook pasta-I found these amazing tomato basil noodles by “Amish Wedding”-no preservatives, colors or salt in them AND 9 g of protein in each serving!
Add 2 c marinara sauce-I like “Mama Rosa” brand to the veggies. Also,  add the chicken back in. Let it simmer on low together while the pasta is cooking for about 12 min.
Drain the pasta and then combine in skillet with everything else. Give it a toss and let them all become friends for a few min before serving.
Serve with green salad and make sure everyone is a member of the “Clean Plate Club”-that is what we do here at our house and how we encourage our 4 yr old to eat it all up-yes even that mushy squash he ate so he could be in the club!!
Enjoy! xoxo-A