Greek Pasta Toss

This Greek Pasta Toss, made with Mediterranean flavors like spinach, feta, and Kalamata olives is the ideal dinner! It's not only healthy and WW friendly, it's pure comfort food that's quick (30 minutes) and easy. This Greek Pasta recipe was also featured in Taste of Home's Simple & Delicious magazine.

This recipe is very popular during summer and at back-to-school time and in the New Year when you need a quick/or make-ahead dinner! It pairs well with my Everything Bagel Cloud Bread Recipe (0 ww points).

🥘 Ingredient Notes

For this recipe, you don't need to use oil, as there is still some oil on the sundried tomatoes after you drain them. You'll need:

• Pasta. Spiral pastas work best because they hold the mix-ins well. I recommend fusilli (I used it in the process photos) or rotini (used in the main photos). You can use regular, whole wheat, or smart spiral pasta (I use smart pasta rotini or fusilli). Whole wheat pasta is healthy, but it takes a long time to cook, and personally, I find it a bit too dense. I prefer to use "smart pasta" because it cooks faster than whole wheat, but you still get 4X as much fiber as if you ate white pasta. Although it's not quite as healthy as the whole wheat, you are still getting that fiber. And if you're not a fan of whole wheat, it's a good alternative. You can read more about healthy pasta HERE. There are also WW friendlier versions of pasta you can use instead. Check out this WW pasta cheat sheet!
• Italian turkey sausage. You can use Italian chicken sausage as well, as they both can be a bit challenging to find. I have found them at Co op or Superstore in Canada. If you're not concerned about calories or fat, you can use regular Italian sausage.
• Fresh spinach. Fresh spinach is ideal for this recipe. I recommend using baby spinach if possible, as the leaves are smaller and blend into bite-sized pieces more easily. Baby spinach is also more tender than regular spinach.
• Kalamata black olives. Make sure they are pitted, if possible. It's a pain to try to remove the pits as you are eating.
• Sun-dried tomatoes. I use jarred, packed in oil. Drain but don't pat dry, as you need that little bit of oil to bond everything together.
• Feta cheese. I use light/low-fat feta cheese, but you can use fat-free to bring down the points (or even regular feta if you're not worried about calories and fat).

*See recipe card for full list of ingredients and quantities

📖 Variations & Substitutions

• Meat - you can substitute chicken breast or shrimp - they both work really well with this recipe. Or you can substitute breakfast turkey sausages if you don't have Italian turkey sausages. You'll just need to add ½ teaspoon (or more, if you like it spicy) red pepper flakes and 1 tablespoon of Italian seasoning to the dish.
• Pasta- you can use almost any type of pasta, such as spaghettini, bowtie, penne, or rigatoni, but I find that a spiral pasta works best.
• Sun-dried tomatoes- I like to use the jarred ones (in oil). I drain off the oil but don't pat dry, as the dish needs some of the oil from the oil in the sun-dried tomatoes. However, you can use the dried type that gets soaked in water. You'll need to add about a ½ tablespoon of olive oil.
• Spinach - you can substitute frozen spinach, but I recommend fresh.
• Black Olives - you can substitute canned black olives, but they are not nearly as good as the Kalamata olives in a jar!
• Weight Watchers - (see WW points, below)
• Spicy- add crushed red pepper flakes

🔪How to Make Greek Pasta Toss

1. Step 1: In a large skillet, cook sausage over medium-high heat until no longer pink, 4-6 minutes. Remove, slice into 1-inch circles, and add to hot pasta.

2. Step 2: In a 6-qt. stockpot on stove top, cook the pasta al dente, according to package directions; drain pasta and return to pot. Set aside.

3. Step 3: Return pasta to burner on low heat, stir in garlic, fresh spinach, olives, and sun-dried tomatoes into the pot with pasta and sausage.

4. Step 4: Heat through, allowing spinach to wilt slightly. Stir in feta cheese. Serve hot.

🥗 What to Serve with Mediterranean Greek Pasta with Feta

Mediterranean Greek Pasta pairs well with breads like my Garlic Bread (from Baguette (shown), Bread Machine Italian Breadsticks, or Bread Machine Onion & Olive Bread (dipped in balsamic vinegar and olive oil).

If you're looking for something a little lighter, it also goes well with vegetable sides like my Healthy Roasted Carrots with Brown Sugar, or this Quick Cucumber Kimchi.

🌡️Storage

You can make this Greek Sausage pasta recipe a few days in advance, and leftovers can be refrigerated in an airtight container for 3 days.

It also freezes well for up to 3 months.

👪 Serving Size

This Mediterranean Sausage Pasta recipe serves 6. However, if you want to cut the recipe in half or double it, just click on the serving size and select the number of servings you'd like, and the ingredient quantities will adjust accordingly.

🔢WW Points

This dish is 5 WW points. You can bring the points down further by using a WW friendlier pasta (see Ingredient notes) and fat-free feta cheese.

❔ Recipe FAQs