WHY YOU’LL LOVE TORTELLINI SALAD COLD 

• Fresh, crisp, and full of texture
  
• That Greek flavor combo just works every time
  
• Light enough for a side, hearty enough for a meal
  
• Easy to prep ahead for gatherings
  
• Simple dressing with big flavor

Greek Tortellini Salad

When I first made this, I was absolutely in love with it.

I don’t mean casually liked it… I mean that I made it once and then kept making it over and over again. That whole summer? I was eating this tortellini salad cold pretty much every day.

Truth is, I still love it. I just went a little overboard with it that year.

And it’s easy to see why. It’s fresh, it’s got crunch, that salty bite from the olives and feta, and just enough dressing to pull everything together without weighing it down.

Nothing complicated. Nothing fussy. Just one of those recipes that sticks with you.

Try this Greek Spaghetti Salad for all those same bold Mediterranean flavors tossed with spaghetti for a fun crowd-pleaser!

INGREDIENT NOTES

• Cheese Tortellini: Soft, rich, and filling… this makes a Greek salad feel more like a meal than a side. Use fresh or frozen, whichever is available.
  
• Bell Peppers (Orange + Yellow): Sweet, crisp, and colorful. Sweet peppers are a good substitute.
  
• English Cucumber: Less watery, more crunch. It’s perfect for salads, and you don’t even have to peel it.
  
• Kalamata Olives: Salty, briny, and essential for that Greek flavor.
  
• Feta Cheese: Creamy and tangy. Don’t skip or swap this lightly!
  
• Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this Greek tortellini pasta salad needs.
  
• Minced Olives in Dressing: Such a small detail, but it’s a big flavor boost.

VARIATIONS

Add Chicken: Grilled or rotisserie chicken make it a full meal.

Extra Veggies: Add spinach, artichokes, or zucchini.

Lower Salt: Reduce the amount of olives slightly if needed.

No Tortellini: Use rotini or bowties for a lighter version.

Lemon Boost: Squeeze fresh lemon over Greek tortellini salad for extra brightness.

Spicy Touch: Include a pinch of red pepper flakes in the dressing.

Dairy Free: Use regular pasta and skip the feta (or use a dairy-free alternative).

SERVING SUGGESTIONS

• Enjoy Greek pasta salad with tortellini chilled straight from the fridge on hot days.
  
• Serve alongside our Tuscan-Inspired Mediterranean Burger.
  
• Add lemon garlic butter chicken bites or slices of flank steak for extra protein.
  
• Great for picnics, potlucks, and meal prep

GREEK TORTELLINI PASTA SALAD FAQ

Pasta salad is an art form, and it all comes down to texture. You want crisp vegetables, tender pasta, and just enough dressing to coat everything without weighing it down.

That’s why I like adding the dressing right before serving… it keeps everything fresh instead of soft and tired.

And chopping everything bite-sized matters more than people think. You want a little bit of everything in each bite, not separate pieces on a fork.

TOOLS NEEDED

• Large Pot: For cooking the tortellini.
  
• Colander: To drain and cool the pasta.
  
• Large Mixing Bowl: Plenty of space to toss Greek pasta salad and tortellini.
  
• Sharp Knife + Cutting Board: For all the fresh prep!
  
• Mason Jar or Whisk: For mixing the dressing easily.

Enjoy!

With love, from our simple kitchen to yours.

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Greek Tortellini Salad

Greek Tortellini Salad is loaded with fresh vegetables, pasta, olives, and feta cheese. Tossed with a sweet and tangy homemade dressing!

Course Salad

Cuisine Greek

Method Mixed

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 228cal

Author Donna Elick

Ingredients

Salad

• 1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
• 1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
• 1/2 medium red onion, thinly sliced (about ½ cup)
• 1 English cucumber, cut into spears and quartered (about 2 cups)
• 16 ounces cherry tomatoes, halved (about 3 cups)
• 1/2 cup Kalamata olives, sliced divided
• 4 ounces feta cheese, crumbled (about 1 cup)
• 8 ounces tortellini, uncooked about 2 cups

Greek Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon Kalamata olives, finely minced (from above)

Instructions

• COOK TORTELLINI: Bring a large pot of water to a boil. Add 8 ounces tortellini, uncooked and cook according to package directions until tender, about 5 to 7 minutes. Drain and let cool.
• PREP VEGETABLES: While the pasta cooks, cut 1 medium orange bell pepper, cut into bite-size pieces, 1 medium yellow bell pepper, cut into bite-size pieces, 1/2 medium red onion, thinly sliced, 1 English cucumber, cut into spears and quartered , and 16 ounces cherry tomatoes, halved . Slice 1/2 cup Kalamata olives, sliced, reserving 1 tablespoon for the dressing.
• MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano (crush between your fingers as you add), 1/2 teaspoon fresh ground black pepper, 1 teaspoon granulated sugar, and 1 tablespoon Kalamata olives, finely minced to a mason jar. Seal and shake until well combined.
• COMBINE SALAD: In a large bowl add the cooled tortellini, bell peppers, red onion, cucumber, cherry tomatoes, remaining sliced olives, and 4 ounces feta cheese, crumbled .
• TOSS SALAD: Pour the dressing over the salad and gently toss until evenly coated.
• SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: Prepare all ingredients and store separately for up to 1 day. Toss with dressing just before serving to keep the vegetables crisp.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Travel Tip: Layer ingredients in the bowl in the order listed and keep dressing separate until ready to serve for best texture.

Nutrition

Serving: 1 | Calories: 228cal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 425mg | Sugar: 4g | Fiber: 3g | Calcium: 134mg | Iron: 2mg

Originally published April 2013, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Greek Tortellini Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE GREEK STUFFED BELL PEPPERS

• Hearty and filling, but not heavy
  
• Classic Greek flavors everyone recognizes
  
• Great for make-ahead dinners
  
• Bakes beautifully without drying out
  
• Leftovers are even better the next day

Greek Stuffed Peppers

Stuffed peppers are one of those dinners that feel like more effort than they actually are.

They remind me of my childhood. My mom loved to make peppers, and we ate them often. That inspired me to reimagine her recipe into a whole new flavor profile.

Everything happens in layers. You build flavor in the skillet. You tuck it into the peppers. Then the oven does the rest.

I especially love these Greek stuffed bell peppers because they’re sturdy. They hold their shape. They reheat well. And they don’t need anything fancy on the side to feel complete.

The olives and feta do the heavy lifting here. Salty, briny, rich. Don’t be shy with them.

INGREDIENT NOTES

• Ground Beef (85%): Enough fat for flavor, but not so much that your stuffed Greek peppers turn out greasy.
  
• Fire-Roasted Tomatoes: Adds depth to the filling without extra steps.
  
• Greek Seasoning: Obviously a must, but Italian seasoning works in a pinch.
  
• Kalamata Olives: Briny and bold… they matter here! Make sure each one is pitted (even if the jar says they are!) and give them a rough chop.
  
• Tomato Paste: A small amount delivers big on flavor. Freeze the rest if using canned, or grab the tube kind to measure out just what you need.
  
• Feta Cheese: Use block feta if possible, crumbling it by hand. It melts better and tastes cleaner.

VARIATIONS

Lamb: Swap beef with ground lamb for a more traditional Greek profile.

Turkey: A leaner option that still plays well with the olives and feta.

Meatless: Skip the meat, then double the rice and add chickpeas for protein.

Spicy: Add red pepper flakes to the ground beef mixture.

Lemony: Stir lemon zest into the filling to brighten things up.

Cheese-Heavy: Sprinkle extra crumbled feta on top of Greek stuffed peppers before serving.

SERVING SUGGESTIONS

• Drizzle with olive oil or finish with a squeeze of fresh lemon.
  
• Add a simple cucumber salad on the side.
  
• Serve with warm pita or flatbread.
  
• Pair with Greek spaghetti salad or Mediterranean-style orzo pasta salad.
  
• Chop up leftovers and serve over a bed of greens.

GREEK STUFFED PEPPERS RECIPE FAQ

Stuffed peppers work best when moisture is controlled.

Cooking the filling first lets excess liquid evaporate, so it doesn’t pool inside the peppers. Rice acts like a sponge, absorbing juices and seasoning as it bakes.

Covering the dish traps steam, which softens the peppers without boiling them.

Feta goes in twice for a reason. Inside, it melts into the filling and adds richness. On top, it stays slightly crumbly and golden, giving contrast.

This Greek stuffed peppers recipe is not complicated. It’s just balanced cooking.

TOOLS NEEDED

• Wide Skillet: For browning the beef and building the filling.
  
• Large Baking Dish: Keeps stuffed Greek peppers upright while they bake.
  
• Spoon: For adding the filling without tearing the sides.
  
• Foil: Helps steam the peppers until they’re tender.
  
• Sharp Knife: Clean pepper prep!

Enjoy!
With love, from our simple kitchen to yours. 

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Other Easy Dinner Recipes

One Pot Cheesy Sausage Pasta Recipe with Video

Broccoli Mac and Cheese (Easy One Pot Recipe) + Video

Easy Pasta Puttanesca Recipe (25 Minute One Pot)

Creamy Mushroom Chicken (25 Minute One Pot Recipe)

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Greek Stuffed Peppers

Greek Stuffed Peppers are bursting with ground beef, rice, kalamata olives, and plenty of feta cheese. An easy meal with Mediterranean flavor!

Course Main

Cuisine Greek

Method Oven

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 342cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 pound 85% lean ground beef
• 1 tablespoon minced garlic about 3 cloves
• 2 teaspoons Greek seasoning
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 ½ cups cooked jasmine rice
• 1 can (14.5 ounces) fire-roasted diced tomatoes, not drained
• 1/3 cup Kalamata olives, pitted and roughly chopped
• 2 tablespoons tomato paste
• 2 tablespoons chopped fresh parsley mint, or a combination
• 4 ounces crumbled feta cheese about 4 ounces, divided
• 6 bell peppers any color, tops removed and cored

Instructions

• PREP OVEN: Preheat the oven to 375°F. Lightly grease a large baking dish and set aside.
• COOK BEEF: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add 1 medium yellow onion, diced and cook for 4 to 5 minutes, until soft and translucent. Add 1 pound 85% lean ground beef, 1 tablespoon minced garlic, 2 teaspoons Greek seasoning, 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepper. Cook for about 5 minutes, breaking up the meat, until browned. Drain excess grease.
• BUILD FILLING: Stir in 1 ½ cups cooked jasmine rice, 1 can (14.5 ounces) fire-roasted diced tomatoes, not drained, 1/3 cup Kalamata olives, pitted and roughly chopped, and 2 tablespoons tomato paste. Cook for 2 minutes, stirring, then remove from heat.
• ADD FETA: Stir in 2 tablespoons chopped fresh parsley and ¾ cup feta cheese until evenly combined. Taste and adjust seasoning if needed.
• FILL PEPPERS: Arrange 6 bell peppers upright in the prepared baking dish. Spoon the filling evenly into each pepper, packing it gently. Place pepper tops on if desired. Pour about ⅓ cup water into the baking dish around the peppers.
• BAKE COVERED: Cover tightly with foil and bake for 40 to 45 minutes, until the peppers are tender.
• FINISH: Remove foil and pepper tops. Sprinkle the remaining ¼ cup feta cheese over the peppers. Bake uncovered for another 5 to 10 minutes, until heated through and lightly golden on top.
• REST AND SERVE: Let rest for 5 minutes before serving.

Notes

Make-Ahead: These stuffed peppers can be assembled up to 24 hours ahead and refrigerated before baking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat covered in a 350°F oven for 20 minutes, or microwave individual peppers until hot.

Freezing: Wrap baked or unbaked peppers individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.

Ingredient Note: A squeeze of fresh lemon juice just before serving brightens the Greek flavors beautifully.

Nutrition

Serving: 1 | Calories: 342cal | Carbohydrates: 23g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1207mg | Sugar: 7g | Fiber: 4g | Calcium: 133mg | Iron: 3mg

Originally Published November 2011, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Greek Stuffed Peppers appeared first on The Slow Roasted Italian.

I love how simple and yummy this feta baked feta pasta recipe is. 

Anytime I make it for dinner, it’s literally the star of the show – and my whole family can’t stop talking about the flavor! 

And even though the cooked pasta and the sausage add a ton of extra flavor, you know that I like to shake things up sometimes with my dishes. 

The good thing is that you can easily change the taste of this one pan meal by adding toppings to your own serving! 

You can add red pepper flakes for a spicy flavor, black pepper, Italian seasoning, or even fresh herbs! Put your own spin on the end result and have fun with it! 

Feta Pasta Bake

During the week, I love making easy pasta recipes that are packed with flavor but require very little work. 

It’s even better if they are made with simple ingredients that I can find easily at the store.

This feta baked pasta is based on a viral recipe called #uunifetapasta that originated in Finland. It was a huge hit, and I just had to see for myself why it was so good. 

Feta is one of my favorite cheeses because it pairs so well with so many different flavors. But, one of the best combinations is feta and tomato. 

You’ll see what I mean when you make this recipe! 

Love this pasta bake? Try my Rich & Easy Bolognese Pasta Bake next!

If you like how easy this recipe is, my Meatball Casserole with Pasta is even easier! You just dump the ingredients into a casserole dish and bake until warm and melty!

We also have a Sausage and Peppers Pasta, or  Tomato Feta Pasta Salad that is amazing. And if you’re looking for a more refreshing dish, you have to try this Cucumber Watermelon Salad!

Or try our cheesy, hearty, 30-Minute Chicken Pasta Bake with ingredients you probably already have on hand.

To see us make this pasta bake with feta from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Feta Cheese – The original recipe calls for a block of Greek feta, which gets extra soft and creamy when baked in the oven. 
  
  If you want to save a few minutes or cannot find a block of feta cheese, you can easily use pre-crumbled feta for this sausage and pasta bake. 
  
  Be sure to keep it stacked in the center of the baking dish.
• Pasta – My feta baked pasta recipe uses penne noodles. However, you could recreate the same dish with any type of small pasta. 
  
  Orecchiette, farfalle, fusilli, and cavatappi would all be really great choices.
• Sausage – You’ll need a long sausage link — the kind that is packaged in a U-shape. Smoked sausage is preferred, but kielbasa would work too. 
  
  You can also try cubed chicken sausage or shrimp. Or, if you want to make this recipe vegetarian, leave out the meat entirely and just add more vegetables. 
  
  And for those of you that like spicy flavors, you can add spicy sausage as well! 
• Tomatoes – This penne and sausage pasta bake is best with cherry tomatoes, but you can easily use grape tomatoes instead. 
  
  Smaller tomatoes are packed with more flavor. 
  
  The tomatoes really make this recipe what it is. But, you can also try adding or swapping in asparagus, broccoli, red bell peppers, or red chili peppers.
• Garlic – Fresh garlic cloves are the way to go! Mince them so it’s easier to mix them in with the tomatoes.
  
  Or, for even bolder flavor, slice the top off a small head of garlic and nestle it into the baking dish with cheese and tomatoes. 
  
  Drizzle with extra olive oil and seasonings and bake as directed. 
  
  Squeeze the roasted garlic into the pan, then smash and stir it into the cheesy sauce!

Tips and Tricks for Perfect Pasta Bake with Feta

• Use the freshest ingredients possible.

With such a simple recipe, the quality of every ingredient — especially the feta and tomatoes — really makes a difference!

Tomatoes should be vibrant, firm, and at the peak of ripeness. Look for a well-established brand of Greek feta, and opt for extra virgin olive oil for the best taste.

• Save some pasta water.

After boiling but before draining the noodles, ladle out about a cup of the pasta water. 

Use this to thin out the cheesy creamy mixture as needed without watering down the flavor! I also like to keep any extra for reheating leftovers.

• Cook noodles just to al dente.

This means they should still have a slight bite. When tossed with the other ingredients, the pasta will soak up some of the sauce and soften a bit more.

• Skip the baking if you are short on time. 

You can easily make this feta pasta bake recipe entirely on the stovetop if needed. 

Use a third skillet — I suggest a Dutch oven — to simmer the tomatoes and feta until softened, then combine everything as directed.

Prep Ahead

• Slice sausage and onion
• Preheat oven to 400°F
• Chop fresh basil
• Shred parmesan cheese

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Large Pot and Strainer for the pasta
• Non-Stick Skillet – Everyone needs a good skillet. I use this almost daily for everything from cooking eggs to browning chicken and ground beef.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat.

Serving Suggestions

Top your feta pasta bake with freshly grated parmesan and chopped basil leaves before dishing into bowls.

It’s enough for a standalone meal, maybe with some garlic bread or crostini. A big green salad or some roasted veggies would pair well too.

Or, serve this pasta bake with feta as a side dish with herbed chicken or smoked salmon!

Storing and Reheating Feta Baked Pasta

While best served fresh, you can refrigerate this dish for up to 3 days in an airtight container. After that, the tomatoes become too watery.

Reheat leftover penne and sausage pasta bake on the stovetop or in the oven, adding splashes of water (or reserved pasta water) to loosen the sauce.

Sausage and Pasta Bake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Delicious Pasta Recipes

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

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One Pot Cheesy Sausage Pasta Recipe with Video

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Feta Pasta Bake with Sausage (Viral TikTok Recipe) + Video

This Feta Pasta Bake recipe has become one of the most viral TikTok recipes yet! Enjoy the best combination of flavors in just 40 minutes!

Course Main

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 789cal

Author Donna Elick

Ingredients

• 24 ounces cherry tomatoes 2 12-ounce packages
• 4 garlic cloves minced
• 1/2 cup olive oil extra virgin
• 1 teaspoon Italian seasoning
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 8 ounce Greek feta block
• 1 yellow onion halved then sliced
• 14 ounce package smoked sausage sliced into 1/2” slices
• 1 handful spinach about one loose cup
• 1 pound package penne pasta
• 1/2 cup fresh basil chopped
• 1/4 cup Parmesan cheese freshly shredded

Instructions

• Preheat the oven to 400°F.
• In a 9×13 inch baking dish, place tomatoes and garlic. Top with olive oil and dry spices. Stir to coat. Spread the tomatoes out and place the block of feta cheese in the center of the baking dish. Place in the oven to cook for 30 minutes, or until hot and bubbly.
• Meanwhile, boil water with salt and cook penne according to the directions on the package. When finished cooking, reserve about 1 cup of pasta water and set aside. Drain and set pasta aside.
• In a non-stick skillet over medium heat, begin to cook the sliced onions. After a few minutes, add the sliced sausage. Cook for another 10 minutes, stirring occasionally to flip the sliced sausage pieces. Remove from heat, drain grease, and set aside.
• Carefully remove the baking dish from the oven. Break up the feta cheese and crush the tomatoes, then stir to combine. Add a handful of fresh spinach and stir until wilted. Add in pasta, sausage, and onion mixture. Stir to combine well. Add in reserved pasta water to thin sauce if needed.
• Top with freshly grated parmesan and freshly chopped basil. Serve while hot and enjoy!

Video

Notes

Use caution after you take the baking dish out of the oven and are crushing the tomatoes. They are extremely hot and the juices can splash out of the pan.

If you love garlic, you could slice the tops of a head of garlic and place in your pan with the tomatoes. Drizzle it with olive oil and season. When finished cooking, carefully squeeze the soft garlic cloves until they come out. Then smash and stir in with the tomatoes and feta.

Don’t like feta? Try boursin garlic and herb cheese. It’s a soft creamy cheese full of flavor that would go really well with tomatoes also.

What other vegetables could I add? Asparagus, broccoli, red bell peppers, or red chili peppers would all be great in this dish. If you’re a vegetarian, you could eliminate the sausage and substitute with some of these vegetables.

What other pasta noodles could I use in this recipe? Penne was used in this recipe and it works great, but you could really use any pasta. Orrechiette, farfalle, fusilli, and cavatappi would all be really great choices.

If you don’t want to use pasta, you could also serve this over rice, quinoa, or riced cauliflower.

If you want to try a different protein, shrimp or chicken would also be great in this dish.

Where did the tiktok trend start? The trend started with blogger and recipe developer Jenni Häyrinen. She created the recipe 2 years ago, and it basically went viral overnight. The original recipe had hot chili peppers and served with wheat pasta noodles. You can find more about the original blogger here.

Other ingredients to add: white wine, or red pepper flakes if you like a little spice.

Nutrition

Serving: 1 | Calories: 789cal | Carbohydrates: 67g | Protein: 26g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 1175mg | Sugar: 6g | Fiber: 4g | Calcium: 287mg | Iron: 3mg

Originally published March 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Feta Pasta Bake with Sausage (Viral TikTok Recipe) + Video appeared first on The Slow Roasted Italian.

Talk about a new family favorite! This Greek Spaghetti recipe is at the top of my list of pasta recipes!

It has all my favorite Greek flavors, and it’s made using simple ingredients. You can even sneak in some extra veggies for the kids! 

If you’re looking for a weeknight dinner with amazing flavor, this is the one.

The fresh herbs paired with tender chicken breasts and yummy olives are a great way to make a tasty dish.

We flip over the tender pasta, and once you combine pasta with the rest of the key ingredients, this recipe takes on a whole new flavor! 

You can easily add some red onion, fresh basil, diced fresh tomatoes or sliced grape tomatoes, red pepper flakes, minced garlic cloves, or anything else that you’re craving.

I love to pile on parmesan cheese as well! For a simple topping of flavor, fresh parsley, fresh lemon juice, and some garlic powder are perfection. 

The recipe card gives you all the steps needed to cook pasta perfectly every time. Enjoy the flavor of this simple dish! 

Greek Pasta

Succulent sun-dried tomatoes, briny kalamata olives, herbed chicken, and tender baby spinach all come together with tender noodles in a rich and creamy cheese sauce.

What better way to enjoy the best flavors of the Mediterranean than with this simple one pot meal??

On busy weeknights, one pot dinners always save the day. They come together quickly and make enough to feed the whole family!

This One Pot Chicken Fajita Pasta combines two comfort food meals into one amazing dish.

Or, put a spin on taco night with Taco Spaghetti and my Mexican Rice Casserole. Both are ready in a flash and pack a punch of flavor with a robust blend of spices.

If you love Mediterranean flavors, our Baked Feta is a must-try alongside this pasta! We roast the feta until its warm and creamy with olive oil and herbs, and it makes for an incredible appetizer or topping for any Mediterranean dish or as a dip for parties!

Ingredient Notes and Substitutions

• Sun-dried Tomatoes – These come in two forms: packed in jars with oil or dry in sealed bags. 
  
  For this Greek chicken pasta recipe, we’ll be using the jarred variety since it adds extra flavor and the tomatoes are more tender.
  
• Chicken – Feel free to use chicken tenders instead, or even boneless, skinless thighs if you prefer darker meat!
  
• Pasta – Spaghetti and fettucini can be used in place of linguine, or try a short pasta like penne, rotini, or bowtie. 
  
  Adjust the cooking time as needed, but be sure the chicken is completely cooked through as well.
  
• Kalamata Olives – These are large purple grapes named after the Greek city where they were originally grown. 
  
  Because they are brined and stored in vinegar and oil, they have a bolder flavor than regular black olives.
  
• Chardonnay – This adds both brightness and a rich, buttery flavor to the Greek pasta sauce, so I highly recommend using it if you can. 
  
  Otherwise, replace it with white grape juice or more chicken stock.

You can also add some crumbled feta and diced green olives on top of this meatless meal!

Tips for Making Greek Spaghetti with Chicken

• Use the right pot. 

A braising pan or Dutch oven retains heat much better than stainless steel or nonstick pots, perfect for slow cooking or one pot pasta meals. 

You can also rest assured that none of your Greek chicken pasta will stick to the bottom! 

• Some leftover liquid is normal.

In fact, it’s preferred! The noodles need to be cooked to al dente, then any leftover liquid will help transform the cheese into a savory sauce.

You can also heat a little extra chicken stock and wine mixture separately, then add splashes to help bring this Greek pasta dish together.

• Add the spinach just before serving.

Once the cheese has fully melted off of the heat, incorporate the greens into the Greek pasta with chicken.

The heat in the pot will help to wilt the leaves in minutes!

How To Slice Olives Quickly

First, grab two lids that are the same size. Use whatever you have on hand, so long as they are relatively flat. Storage container lids usually work best.

Place the olives between the two lids so that the lip of each keeps the olives contained. Then, press down on the top lid firmly enough to hold everything in place without squishing the olives. 

Run your knife smoothly between the lids to get perfectly halved olives all at once!

Storing and Reheating Greek Chicken Pasta

Transfer leftover Greek spaghetti with chicken to an airtight container and refrigerate for up to 4 days.

Reheat in the microwave or on the stove until warmed through. 

Toss Greek pasta frequently so everything heats evenly, and add a splash of chicken stock as needed if the noodles look dry.

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals. 
• Tongs – This set of 3 is so handy, and they grip amazingly well!
• Quality Knives – If you only make one kitchen investment, it should be good quality knives. They cut down on prep time and are important for safety as well.

Greek Pasta Dish FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other One Pot Recipes

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One Pot Greek Pasta Recipe with Chicken + Video

This Greek Pasta recipe features bright Mediterranean flavors for a rich and creamy Greek pasta dish that cooks in one pan.

Course Main

Cuisine Greek

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 655cal

Author Donna Elick

Ingredients

• 1 cup sun-dried tomatoes packed in oil and Italian herbs drained
• 1 large yellow onion sliced
• 1 pound boneless skinless chicken breasts cut into 1/2" pieces
• 6 cloves garlic sliced
• 1 cup Kalamata olives pitted and halved
• 1 pound linguine pasta uncooked
• 2 teaspoons dried oregano
• 1 teaspoon freshly ground pepper
• 1 teaspoon kosher salt
• 8 cups baby spinach leaves divided
• 4 cups chicken stock
• 1 cup Chardonnay
• 8 ounces feta cheese crumbled

Instructions

• Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, pepper and salt with 4 cups of the spinach in a 12-inch braising pan or Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.
• Cover and bring to a boil. Cook for 7 to 9 minutes, until the pasta is al dente (has a bite to it). Toss the pasta with tongs occasionally to keep it from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking; this is going to make the base for our delicious cheese sauce.
• Turn off the heat and add the cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups (120 g) of spinach.

Video

Notes

To slice olives easily, grab two lids of the same size. You can use plasticware or lids from your fridge.

Place one lid with the lip facing up, so you have an edge that will hold your food. Fill the lid with pitted kalamata olives. Place the second lid on top of the olives with the lip facing down. Firmly press down on the top lid. The two lips will hold the olives in place, so they do not roll off the lid.

Slide your serrated knife between the lids and carefully slice through the olives. Watch your fingers. Now you have halved olives in the blink of an eye!

Nutrition

Serving: 1 | Calories: 655cal | Carbohydrates: 75g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 1575mg | Sugar: 6g | Fiber: 6g | Calcium: 298mg | Iron: 4mg

Originally published October 2017, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post One Pot Greek Pasta Recipe with Chicken + Video appeared first on The Slow Roasted Italian.

I love the texture of this tender pasta! It’s the perfect side dish, loaded with Greek flavors. I make this all the time for summer cookouts and summer parties because it’s always a crowd-pleasing side dish. 

What I enjoy about this great recipe is that it uses one of my favorite things, which is fresh tomatoes. When the tomatoes are ripe and in season, they’re a great addition to this easy Greek pasta salad recipe! 

Add this to your list of go-to salad recipes as it’s perfect for easy lunches, or when you want to add a burst of extra flavor to the dinner table. 

Pasta Salad with Feta Cheese

If you’re familiar with TikTok, you might remember the viral tomato and feta pasta bake that caused a shortage of the crumbly cheese. 

Well, I came up with this feta pasta salad recipe as a chilled alternative — perfect for summer!

Sweet tomatoes and tangy vinegar perfectly complement the saltiness of the cheese and olives in this dish. 

Trust me, you’ll be tempted to stand in front of the fridge and sneak bites throughout the day!

The only thing more refreshing than this pasta salad with feta cheese is a watermelon cucumber salad instead.

Make this Greek Spaghetti Salad with tangy feta, olives, and bold Greek flavors next!

And you need to try our Baked Feta if you like this salad! Roasted until warm and creamy, it’s a total game changer and comes together in minutes with ingredients you already have. Serve it at a party and watch it disappear!

Ingredient Notes and Substitutions

• Pasta – Rotini has plenty of nooks and crannies to hold all of the sauce, but penne, bowtie, or cavatappi are all great alternatives.
  
  Remember, you only need half the box! Bow tie pasta or any of your favorite pasta shapes will work. 
  
• Extra Virgin Olive Oil – My top choice for dressings! Be sure to use a high-quality oil as the simplicity of this recipe means every flavor is important. 
  
• Grape Tomatoes – These aren’t as sweet as cherry tomatoes, making them perfect to pair with all the salty flavors in this dish. 
  
  They also mix into the feta pasta salad a bit easier since they’re the same shape as the olives.
  
• Kalamata Olives – Find these either in jars or in the deli section of the grocery store. They’ll need to be pitted and halved for this pasta salad tomato feta recipe. Black olives will work, too. 
  
• Feta Cheese – The star of this fresh pasta salad. Grab a block and cut it into cubes rather than using the crumbled variety. For a nice change, parmesan cheese could be added as well. 
  
• Sundried Tomatoes – Find these packed in oil near the olives. Drain them really well and chop into smaller pieces as needed. You’ll need some for the homemade dressing as well.
  
• Dressing – Combine sundried tomatoes with more olive oil, red wine vinegar, garlic, freshly grated parmesan, plenty of fresh parsley, and salt and pepper. 
  
  To save time, you can toss the top of the parsley bunch in one rip — the thinner stems will get blended in the food processor anyway.

If you want to add more crunch and more chopped veggies, dice up a large English cucumber. Red peppers or a green bell pepper are good fresh veggies to add, too.

For the best results, give this Greek salad recipe a good stir after adding any additional ingredients. 

Tips and Tricks for Making This Pasta Salad with Feta Recipe

• Always salt your pasta water!

Don’t worry — it doesn’t make your pasta taste salty. Rather, it adds flavor and prevents the noodles from sticking together or having a gummy texture.

• Halve tomatoes and olives in seconds. 

There’s a quick way to cut tomatoes and olives in half, and you’ll never do it another way again! 

Simply place them between two lids and run a sharp knife right through the middle.

• Need to feed a crowd? 

Easily double this recipe for pasta salad with feta cheese if needed, just be sure your mixing bowl is large enough! 

If not, carefully divide the ingredients and sauce between two containers so everything is evenly distributed.

Prep Ahead

• Dice cheese
• Pit olives, halve with grape tomatoes
• Drain and chop sundried tomatoes
• Make the dressing
• Bring pot of water to boil

Kitchen Tools You Will Need

• Large Pot and Strainer for the noodles
• Food Processor – Makes quick work of the dressing ingredients for the smoothest consistency.
• Salad Bowl – The bigger, the better so you have plenty of room to mix everything together.

Serving Suggestions

This pasta salad with feta recipe is certainly filling enough on its own, but it’s also great as a side dish with lamb, steak, or pork chops.

You could even chop up some chicken breasts and toss them in this tomato feta pasta salad to round out the dish.

Don’t forget some focaccia or your favorite crusty bread for soaking up that delicious dressing!

Pasta Salad Tomato Feta FAQ

Storing Leftover Feta Pasta Salad

Cover the bowl tightly with plastic wrap or transfer leftover tomato feta pasta salad to an airtight container.

It will keep in the refrigerator for 3 to 4 days, though it may start to dry out over time. 

I like to make a little extra dressing, keep it in a jar in the fridge, and use it to refresh leftovers as needed.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Salad Recipes

Big Mac Pasta Salad

Rotini Pasta Salad with Avocado (Bacon Avocado Club)

Bacon Ranch Pasta Salad Recipe with Tortellini + Video

Best Ever Taco Pasta Salad (Easy 25-Minute Recipe)

🔥 TSRI’s Sizzlin’ Summer Ebook
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👉 Snag your copy today and bring the heat to your summer table!

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Pasta Salad with Feta Cheese and Tomatoes + Video

This Pasta Salad with Feta Cheese seems to get better every time I make it! Throw together this easy summery dish for dinner tonight.

Course Salad

Cuisine Greek

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6 – 8

Calories 590cal

Author Donna Elick

Ingredients

• 1/2 pound rotini pasta
• kosher salt
• extra virgin olive oil
• 1 pound grape tomatoes halved
• 3/4 cup kalamata olives pitted and halved
• 1 pound feta cheese medium-diced
• 6 sun-dried tomatoes in oil drained and chopped

For the dressing

• 5 sun-dried tomatoes in oil drained
• 2 tablespoons red wine vinegar
• 6 tablespoons extra virgin olive oil
• 1 clove garlic diced
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated parmesan cheese
• 1 cup packed flat-leaf parsley chopped

Instructions

• Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, salt and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
• Serve immediately or cover with plastic wrap, refrigerate and serve later.

Video

Nutrition

Serving: 1 | Calories: 590cal | Carbohydrates: 39g | Protein: 22g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 1831mg | Sugar: 3g | Fiber: 3g | Calcium: 563mg | Iron: 2mg

Originally published August 2011, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pasta Salad with Feta Cheese and Tomatoes + Video appeared first on The Slow Roasted Italian.

Did I mention that I’m obsessed with this easy Greek pasta salad recipe? It’s so good for summer picnics and my favorite thing to make once the weather turns warm.

I also love this cold dishes like this pair perfectly with any of my favorite main courses, making this traditional Greek salad so simple to whip up and enjoy.

Once the hot days arrive, there’s no doubt in my mind that I’m cooking this good pasta salad asap.

I’ve also made this for summer parties – and I will say that it’s always a crowd-pleasing side dish! 

The fun part about making this Greek spaghetti salad is that the tender pasta is good the next day, too!

That means that you get to enjoy all the Greek flavors and the tender spaghetti noodles of this perfect dish over and over again! 

Follow the simple steps on the recipe card below to make this simple pasta salad. You’ll love the tangy flavors and the texture of the added fresh vegetables.

Just a little bit of effort is needed to make this fun side dish and easy pasta salad! Perfect for summer cookouts! 

Great pasta salad recipes like this are the best! 

Greek Spaghetti

I know what you’re thinking — pasta salad with spaghetti noodles?! Trust me, it will all make sense after that first bite.

Fresh summer cucumbers, smoky roasted red peppers, Kalamata olives, red onion, and tangy feta cheese make for the perfect flavor combination. 

And, cold spaghetti salad is the heartiest way to get it into your stomach! 

Everything is tossed with a homemade Greek vinaigrette that infuses the noodles with loads of flavor. 

Greek spaghetti is the perfect summer potluck recipe, whether you are attending a backyard BBQ or just grilling outside with the family on a Friday night.

Want the classic Italian version? Make this stovetop Creamy Spaghetti in just 30 minutes!

Enjoy more Mediterranean-inspired favorites like Beef Carpaccio or this tortellini pasta salad.

Tips for Making Pasta Salad with Spaghetti Noodles

• Save prep time. You’re free to roast your own red peppers, but a jar of roasted red peppers works just fine. 
  
  And if you don’t feel like peeling cucumbers, use English cucumbers instead!
  
• Always salt the water. Whether you’re making pasta salad with spaghetti noodles or another shape, salting the water gives the pasta more flavor.
  
• Cook to al dente. Since the noodles will soften a bit after absorbing some of the dressing, you don’t want to overcook them. 
  
  They should be tender but still have a slightly firm bite.
  
• Include more veggies. Zucchini and bell pepper can be added or swapped into Greek spaghetti as needed. 
  
  Don’t like Kalamata olives? Use sliced black olives or leave them out.

Greek Spaghetti Recipe FAQ

Storing Leftover Cold Spaghetti Salad

Greek spaghetti will last in the refrigerator for 4 to 5 days. Cover the bowl tightly with plastic or transfer leftovers to an airtight container.

If you are planning on leftovers, you may want to make a little extra dressing. 

Store it separately and use it to freshen up the pasta salad with spaghetti noodles before digging in.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Pasta Salads

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Easy Greek Spaghetti Pasta Salad (30-Minute Recipe)

Greek Spaghetti is an easy summer pasta salad recipe that is loaded with roasted red peppers, cucumbers, olives, and feta cheese.

Course Side Dish

Cuisine Greek

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 574cal

Author Donna Elick

Ingredients

• 16 ounces spaghetti cooked according to package instructions
• 1 cup Kalamata olives pitted and sliced
• 2 cucumbers diced
• 2 cups roasted red peppers
• 1/4 cup diced red onion
• 1 1/2 cups crumbled Feta cheese
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 2 teaspoons Italian seasoning
• 1 clove garlic minced
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• In a large bowl combine spaghetti, cucumbers, roasted red peppers, red onion, and feta cheese.
• In a small bowl whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic, sugar, salt and pepper.
• Pour the dressing over the pasta salad and toss gently until everything is fully combined.

Notes

If you are making this the day before stop after step 2 and place your pasta salad in one resealable container and your dressing in a separate container. Store in the refrigerator until ready to serve. Then pour the dressing over the pasta salad and toss until everything is well coated. Serve.

Nutrition

Serving: 1 | Calories: 574cal | Carbohydrates: 49g | Protein: 12g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 1070mg | Sugar: 4g | Fiber: 4g | Calcium: 196mg | Iron: 2mg

Originally published April 2018, updated and republished July 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Greek Spaghetti Pasta Salad (30-Minute Recipe) appeared first on The Slow Roasted Italian.

Low Calorie Greek Baked Eggs

Happy Monday everyone!  Today is On the Lighter Side here at The Slow Roasted Italian.  Today also happens to be Secret Recipe Club Monday!!! 

I am so delighted to be participating in the Secret Recipe Club this month.  It is so exciting, kind of like Christmas morning.  This is how it works…  You sign up for The Secret Recipe Club by going to the website here. A name is ‘drawn’ and assigned to you.  “You simply choose any recipe from the blog you are assigned, make or bake it, and blog about it on the date specified…”

I drew Dancing Veggies this month, a fabulous vegetarian blog with several vegan recipes.  I clicked on the link and took a look around. It is written by Amanda, a twenty-something focusing on simple and quick dishes with ingredients that can be found at the local market. I highly recommend you check out her blog.

I found 2 recipes that I absolutely fell in love with.  I love eggs and I also love salads.  I found this incredibly simple recipe for Baked Greek Eggs, that looked so easy to adapt to suit personal tastes and also Chipotle Salad with Tomato Bean Salsa.  In the end I decided on the eggs.  But, I am making that salad for lunch today!

They are incredible.  I added some olives, mint and changed to egg whites. This dish has a mere 185 calories and 5 grams of fat per serving and packs 19 grams of protein.  Incredibly flavorful with a browned feta cheese top, it is really filling too!  I hope you love it, I certainly do. We also love Mexican baked eggs or the broccoli cheddar turkey egg bowl!

Recipe adapted from Dancing Veggies

Print

Low Calorie Baked Greek Eggs

They are incredible. I added some olives, mint and changed to egg whites. This dish has a mere 185 calories and 5 grams of fat per serving and packs 19 grams of protein. Incredibly flavorful with a browned feta cheese top, it is really filling too! I hope you love it, I certainly do.

Course Main

Cuisine Greek

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 160cal

Author Donna Elick

Ingredients

• 1 cup onion diced
• 1 cup red bell pepper diced
• olive oil spray
• 4 kalamata olives pitted and diced
• 1 tablespoon fresh mint chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8 egg whites
• 1 ounce reduced fat feta cheese finely diced or crumbled

Instructions

• Preheat oven to 350°.
• Prepare 2 – 2 cup oven safe bowls or ramekin by spraying with olive oil cooking spray. Set aside.
• Spray a medium skillet with olive oil cooking spray. Heat over medium-high heat, cook onions and peppers until barely browned. Remove from heat.
• Evenly distribute the pepper mixture into 2 prepared bowls. Sprinkle the diced olives on top of each, half on each.
• In a separate medium bowl, add egg whites, mint, oregano, salt and pepper. Whisk to combine. Pour half the egg whites into each bowl. Sprinkle each top with half of the feta cheese. Place oven safe bowls on a baking sheet.
• Bake for 20-25 minutes, until the egg whites are almost done. Turn oven to 400°. Bake for 5 minutes to slightly brown the tops.
• Remove from oven and serve hot.

Nutrition

Serving: 1 | Calories: 160cal | Carbohydrates: 15g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 458mg | Sugar: 8g | Fiber: 4g | Calcium: 58mg | Iron: 1mg

Originally Published Oct 10, 2011

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Low Calorie Greek Baked Eggs appeared first on The Slow Roasted Italian.

The fresh flavors of Greece, mint, lemon, tomato and feta.  Heavenly and always perfect for summer, either as a fabulous side dish or as a great lunch.

I made this as a side dish to go with a great spaghetti that I will share with you tomorrow.  Em devoured it!  She loved every bite of it and she is only 17 months old.  Mr. W on the other hand would never eat anything with salad in the name, so I made enough for the two of us as a side dish.

If Caprese Salads are on the mind, be sure to check out our Cheesy Caprese Pasta Salad!!

Enjoy!
With love, from our simple kitchen to yours. 

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Greek Caprese Salad

The fresh flavors of Greece, mint, lemon, tomato and feta. Heavenly and always perfect for summer, either as a fabulous side dish or as a great lunch.

Course Salad

Cuisine Greek

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 107cal

Author Donna Elick

Equipment

• serving dish

Ingredients

• 2 Roma tomatoes sliced thick
• 1 ounce reduced fat feta cut into 1/8″ cubes
• course sea salt to taste
• fresh cracked black pepper to taste
• 1 tablespoon extra virgin olive oil
• 1/2 lemon
• 6 mint leaves julienned

Instructions

• Lay sliced tomatoes on a serving dish, sprinkle with sea salt.
• Scatter feta over tomatoes. Grind pepper over top. Pour olive oil over tomatoes and then squeeze lemon over the top.
• Be careful not to get seeds in your dish. I hold the lemon in my left hand and my right hand under to catch any seeds.
• Sprinkle mint over top. Serve immediately.

Nutrition

Serving: 1 | Calories: 107cal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 131mg | Sugar: 2g | Fiber: 1g | Calcium: 14mg | Iron: 1mg

Originally published July 2011.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Greek Caprese Salad appeared first on The Slow Roasted Italian.