Sun Dried Tomato Feta Pasta

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This pasta with sun-dried tomatoes and feta uses a homemade pesto made from sun-dried tomatoes, fresh basil, almonds, and Parmesan that’s ready in just 10 minutes. I toss it with whole wheat penne and top it with crumbled feta for a quick weeknight dinner that comes together in 30 minutes from start to finish. It’s healthy too, and is under 300 calories per serving with no heavy cream needed!

I created this recipe on a weeknight when I wanted something quick but still felt special enough for dinner guests. I had a jar of sun-dried tomatoes in my pantry and fresh basil from my garden, and I decided to blend them into a pesto instead of buying jarred sauce. The combination worked better than I expected because the sun-dried tomatoes give an intense flavor that doesn’t need much else.

The key to making this dish work is reserving some pasta cooking water before draining. I whisk the pesto with the starchy pasta water to create a silky sauce that coats every piece of pasta. The feta adds a salty, tangy bite that balances the sweetness of the tomatoes, and the whole wheat pasta gives a nutty flavor that holds up to the bold pesto.

This recipe has become my go-to when I need dinner on the table fast. I’ve made it for family dinners when everyone’s hungry and impatient, and I’ve served it to friends who asked for the recipe before they left. The pesto stores well in the fridge topped with olive oil, so I often make extra and use it later in the week!

🥘 Ingredients

This easy recipe needs less than 10 ingredients! Here’s what I use to make it:

Whole Wheat Penne: I like using whole wheat penne for its nutty flavor and extra fiber. Regular penne or any short pasta shape works too.

Oil-Packed Sun-Dried Tomato Halves: I use sun-dried tomatoes packed in oil because they’re softer and more flavorful than dry-packed ones. I drain and pat them dry with a paper towel to remove excess oil.

Fresh Basil Leaves: I use loosely packed fresh basil leaves. Dried basil won’t work here because you need the bulk of the fresh herbs + the flavor for the sauce.

Slivered Almonds: I like to swap in almonds instead of traditional pine nuts because they’re more affordable and add a mild, creamy texture when blended.

Fresh Parmesan Cheese: I always use freshly shredded Parmesan for the best flavor. Pre-grated cheese from a container has anti-caking agents that affect the texture.

Minced Garlic: Fresh minced garlic is my go-to here. Jarred garlic works in a pinch but doesn’t have the same punch.

Salt and Black Pepper: I use these liberally to season the pesto. I adjust to taste after tossing with the pasta.

Low-Fat Feta Cheese: Full-fat feta also works, but I choose crumbled low-fat feta to save on some calories and fat. Block feta that I crumble myself has better texture than pre-crumbled.

Substitutions

Whole Wheat Penne Substitute: Really any pasta works as a 1:1 substitute. I’ve used regular penne (8 oz), chickpea pasta (8 oz), or lentil pasta (8 oz) as 1:1 replacements.

Almonds Substitute: Pine nuts (2 tablespoons) or walnuts (2 tablespoons) works as a 1:1 replacement.

Fresh Basil Substitute: I have used fresh spinach (1/2 cup loosely packed) mixed with 1/4 teaspoon dried basil if fresh basil isn’t available.

Low-Fat Feta Substitute: There are lots of options here. I recommend using regular feta (1/2 cup), goat cheese (1/2 cup), or shredded parmesan (1/2 cup) as replacements.

🔪 How To Make

Here’s how I make this pasta with sun-dried tomatoes and feta step by step:

Cook Pasta: I cook the pasta according to package directions, omitting salt and fat. Before draining, I reserve 1 cup of the cooking liquid. Then I drain the pasta and return it to the pan.

Make Pesto: While the pasta cooks, I place the sun-dried tomatoes, basil, almonds, Parmesan, garlic, salt, and pepper in a food processor. I process until everything is finely chopped.

Combine Pesto with Pasta Water: I combine the tomato mixture with the reserved 1 cup cooking liquid, stirring with a whisk until smooth.

Toss with Pasta: I add the pesto mixture to the pasta and toss well to coat every piece.

Add Feta and Serve: I serve this pasta immediately, and sprinkle crumbled feta over the top before serving.

📖 Variations

This sun-dried tomato feta pasta is easy to customize based on what I have in my pantry or fridge. Here are some of the variations I make the most often:

Adding Greens: I stir in 2 cups fresh spinach with the hot pasta so it wilts from the heat for added greens.

Protein-Packed: I add white beans or chickpeas (1 cup) for extra protein and to make it more filling, and use lentil or chickpea pasta instead of whole wheat pasta.

Make It Creamy: For a little more indulgence, I’ll stir in 1/4 cup heavy cream or half-and-half with the pesto for a richer, creamier sauce.

Olive Version: I add 1/4 cup sliced Kalamata olives for extra Mediterranean flavor and brininess.

🍽 Serving Suggestions

I serve this pasta as a main dish with roasted vegetables (like my roasted broccoli and potatoes) on the side, or with sautéed spinach with garlic for extra greens. It also pairs well with my vegan garlic bread and my arugula spinach salad for a bigger spread!

🧊 Storage Directions

Storing: I store the pasta in an airtight container in the fridge for up to 4 days. Sometimes I’ll add a splash of water when reheating because the sauce thickens as it sits.

Freezing: I don’t recommend freezing this pasta because the feta and pesto don’t freeze well and the texture changes when thawed.

Reheating: I reheat individual portions in the microwave for 1-2 minutes, stirring halfway through. Heating on the stovetop over medium-low heat with a splash of water to loosen the sauce also works.

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