Begin by bringing a large pot of salted water to a rolling boil. Add 12 oz of penne or fusilli pasta and cook according to package instructions until al dente, about 8–10 minutes. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet over medium heat, pour in 3 tablespoons of extra virgin olive oil. When the oil shimmers, add 3 minced garlic cloves and sauté for about 1 minute, stirring frequently until fragrant.

Next, add the thinly sliced red onion and red bell pepper to the skillet. Cook for 3–4 minutes or until they soften and become slightly translucent.

Stir in 1 cup of halved cherry tomatoes and ½ cup of sliced Kalamata olives. Cook for an additional 2 minutes, just until the tomatoes begin to soften and burst.

Reduce heat to low and add the reserved cooked pasta to the skillet, tossing gently to combine the ingredients.

Carefully fold in 1 cup of crumbled feta cheese, ¼ cup of chopped basil, ¼ cup of chopped parsley, and 1 teaspoon of dried oregano. Stir until the cheese begins to melt slightly.

Add salt and black pepper to taste, ensuring that you balance the saltiness from the olives and feta.

Squeeze the juice and zest of 1 lemon into the pasta mixture, stirring well to distribute the zesty brightness throughout.

Remove the skillet from heat and allow the Mediterranean Greek Pasta with Feta to rest for a couple of minutes.

Serve the pasta warm or at room temperature, garnished with extra herbs and feta if desired.