This Feta Pasta with Dill is made with just 4 ingredients and one pot! It’s a simple but flavorful vegetarian dinner recipe, ready in 20 minutes.
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This Feta Pasta with Dill is so simple to make! I am a firm believer in creating incredible meals with just a few really special ingredients, and this one tops the list.
When my garden is bursting with fresh dill, this is a great way to enjoy it. The creamy feta sauce is luxurious but not too heavy, and the fresh herby flavor helps to cut through the richness of the cheese.
I created this recipe after a recent trip to Greece — the birthplace of feta cheese!
We had a similar pasta at Akadimia restaurant which was part of one of the most incredible meals.
Thanks to a press trip coordinated by Feta PDO, myself and 7 other food writers were lucky enough to explore Greek dairies and feta production facilities. Although this post is not sponsored, I am excited to share some of the knowledge I learned with you while we were hosted!
What is Feta?
Feta cheese is a sheep’s milk cheese that has a Protected Designation of Origin — this means that the product itself is tied to the region in which it is produced.
What does that mean?
It means that “feta” cheese products that are produced outside of Greece are, in fact, not actually feta.
Here are a few more FAQ’s:
Feta is made with sheep milk or up to 30% goat milk.
This is regulated by those that oversee the PDO designation and there is no wiggle room, which means that the “feta” you see in the store made of local cow’s milk is not feta at all.
The PDO legislation is an EU law, which means that other countries are not bound by it.
Interestingly enough, we learned that Canada will soon be adopting PDO legislation which means you will soon see only authentic Greek feta using the name on packaging.
Look for the red and yellow PDO symbol. You can see it below in the two brands that I found at my local (Canadian) grocery store.
Feta can keep nearly indefinitely if sealed and in brine. Once it is opened, it can still keep in the brine for a year or so. Many packages include a recipe to create additional brine to keep the cheese covered if need be.
- Pasta: you can use any pasta in this recipe! I like to use a long pasta like this Tagliatelle because when I had it originally in Greece, it was prepared with a long pasta. Gluten free, fresh pasta or whole grain work well as well.
- Feta cheese: look for the PDO symbol to make sure you’re getting authentic Greek Feta cheese for the best flavor and texture! I like to use a creamy feta (stay away from the crumbles!) for this recipe so that it has a nice silky sauce.
- Pasta water: I recommend reserving 2 cups of pasta water to thin the feta into a smooth sauce. The pasta will absorb the sauce and thicken it considerably, so you may find you need to keep adding pasta water until it is the right consistency.
- Dill: fresh is best. Since this recipe has only 4 ingredients, I recommend making it with the best ingredients possible. Unfortunately dried dill is a poor substitute for fresh, so I would save this recipe for when it is readily available (or try another fresh herb you enjoy).
- Garlic: again, freshly minced has the best flavor!
- Salt and pepper: go easy on the salt in this recipe until you have tasted the final product! Feta is often a salty cheese which adds tons of flavor on its own.
How to make Feta Pasta with Dill:
- Cook pasta in a large pot of boiling water until al dente — go a little easier on the salt with this recipe because feta can be a salty cheese!
- Reserve at least 2 cups pasta water, then drain and remove pasta. Combine Feta, dill, garlic and a small amount of pasta water in the pot.
- Cook on medium heat and whisk until a smooth sauce forms.
- Add cooked pasta and toss to coat in sauce, adding more pasta water as needed to coat the pasta.
Tips and Variations:
- Chop Feta and bring to room temperature while pasta cooks so that it melts more easily.
- More pasta water is better! Save as much as you can but at least 2 cups — you’d be surprised how much is needed to thin the sauce to a smooth consistency. Start with a small amount, and add more once the pasta is added to the sauce.
- Mix things up! A little lemon zest or finely chopped zucchini are great additions to this recipe.
- Serve it with some Baked Chicken Breast or Grilled Pork Tenderloin for a delicious, protein-packed meal. Add Air Fryer Broccoli or Roasted Green Beans for a vegetarian dinner!
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Feta Pasta with Dill
- 1 lb pasta (any kind – I used tagliatelle)
- 2 cups reserved pasta water (divided)
- ¾ cup Feta cheese (chopped)
- 2-4 tablespoons fresh chopped dill
- 2 cloves freshly minced garlic
- fresh cracked pepper and salt (as needed)
- In a large pot of boiling, lightly salted water, cook pasta until al dente (about 8-12 minutes).
- Reserve at least 2 cups pasta water.
- Drain and remove pasta from pot.
- To the pot, add ½ cup pasta water, Feta cheese, dill (start with 2 tablespoons dill and add more as you desire) and garlic. Cook and stir on medium heat just until melted and smooth, about 3-4 minutes.
- Add cooked pasta and toss to coat, adding additional pasta water as required until the sauce coats all the pasta. You may find you have to keep adding pasta water as it sits, so don't dump it!
- Taste and add salt and pepper as needed, or additional fresh dill if desired.
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