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.

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!

If you love quick and easy dinners, check out all of my Six Ingredient Suppers here and fine more One Pot Meals over here.

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:

Ingredients needed:

• 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:

1. 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!
2. 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.
3. Cook on medium heat and whisk until a smooth sauce forms.
4. 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!

More pasta recipes

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Sun Dried Tomato Pasta

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Chicken Spaghetti

Dinner

Chicken Broccoli Alfredo

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Feta Pasta with Dill

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.

Course Main Course

Cuisine American, Greek

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 496cal

Author Ashley Fehr

Ingredients

• 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)

US Customary – Metric

Instructions

• 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.

Nutrition

Calories: 496cal | Carbohydrates: 86g | Protein: 19g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 334mg | Potassium: 274mg | Fiber: 4g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 2mg

The post Feta Pasta with Dill appeared first on The Recipe Rebel.

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I know that maybe it seems a little strange to see me get excited about this no mayo potato salad after I shared this Classic Potato Salad with Bacon two short months ago, but grilling weather is at least a few months here in Manitoba and a girl’s gotta have options, right?!?

I do love potato salad with mayo (even though I’ve confessed over and over that I despise mayo and it’s the only way I’ll eat it). But this no mayo option is just as good and has tons of flavor from fresh herbs — such a great way to dig into your stash this summer!

There are so many things I love about this deliciousness right here.

You’ve got allllll the herbs (and you can mix it up and use whatever you have or whatever you like! Add basil, thyme, whatever you’ve got on hand!). Plus, herbs add a ton of flavor and pretty much zero calories (perfect for swimsuit season!).

A super simple dressing with just a touch of tang and a touch of sweetness — it’s really light and mild in flavor.

Garlic (call me crazy if you want — I love my garlic in everything!).

The creamiest, most delicious Little Potatoes — for this recipe I used Baby Boomers because I love them boiled. They are so soft and fluffy inside, and they’re the perfect base for this super flavorful dressing! One serving also has only 120 calories, 12% of your daily fibre and 8% of your daily Iron — both super important for this preggo here!

And lastly, it’s perfect hot, warm, room temperature or straight from the fridge. Serve it up as a hot side dish fresh out of the pan in the winter with a roast, or serve it cold with grilled meat and veggies in the summer. It’s totally flexible!

Tips and Tricks for Making this no mayo Garlic Herb Potato Salad:

• This recipe is naturally gluten-free, vegetarian (use something else to sweeten and we can call it vegan!), and dairy free — so it’s perfect for those big potlucks or gatherings!
• Speaking of this salad being dairy free…. I wouldn’t judge you if you threw in a handful of freshly grated Parmesan cheese — that garlic/herb/Parm combo is out of this world!
• If your potatoes are a little larger than mine, you may want to halve them just for ease of eating.
• Feel free to add in your favorite summer veggies: peppers, spinach, kale, cherry tomatoes — fresh or roasted!
• Pictured above is the entire recipe — for me, this was about 28 Little Potatoes for 340 grams. It can easily serve anywhere from 3-4 people, or a little more or a little less. It’s super easy to double the recipe and use a full 1.5lb/680g bag if you like!

Watch the recipe video and see how easy it is to make!

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No Mayo Garlic Herb Potato Salad + RECIPE VIDEO

This no mayo Garlic Herb Potato Salad is great warm or cold — the perfect make ahead side dish for summer barbecues, loaded with fresh herbs! Includes step by step recipe video.

Course Salad, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 141cal

Author Ashley Fehr

Ingredients

• 340 g Little Potatoes I used 28 Baby Boomers
• 2 tablespoons canola oil or oil of choice
• 1 teaspoon cider vinegar
• 1 teaspoon liquid honey
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• pinch of pepper
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh parsley chopped
• 1 tablespoon fresh chives chopped

Instructions

• In a large pot of boiling, salted water, cook potatoes until tender, about 10-13 minutes (I use a sharp knife to test doneness as shown in the video — it should pierce easily). Drain potatoes and return to pan.
• In a small bowl, combine oil, vinegar, honey, garlic, salt, pepper, dill, parsley and chives. Add to potatoes in pan, cook and stir over medium heat for 2 minutes to soften garlic and bring flavors together (this cooking is optional, but I prefer to cook the garlic even just for a couple minutes — if you want to skip this step, feel free to just add to the hot potatoes or use ¼ teaspoon garlic powder).
• Remove potatoes to a plate and serve warm or refrigerate to serve cold later.

Notes

Along with the nutrition information provided, ¼ of this recipe also provides 23% of your Vitamin A, 25% of your Vitamin C, and 10% of your Iron.

Nutrition

Calories: 141cal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Sodium: 294mg | Fiber: 2g | Sugar: 2g

The post No Mayo Garlic Herb Potato Salad appeared first on The Recipe Rebel.

So I guess you could say I’ve been going through a little Blog Identity Crisis here on The Recipe Rebel.

Maybe you’ve noticed the words, “light” and “healthy” popping up a little more, and you think it looks a little strange on this blog that focuses — I’ll be honest — primarily on comfort food. If you were ever unsure, just check out my tag cloud in the sidebar near the bottom on the right side — you’ll see Comfort Food is the largest one (which means it has the most recipes associated with it)!

The truth is (and I’ve said this before, but since I know not every one of you hangs on my every word, I thought I’d repeat it), before I had kids I was really fascinated with nutrition. I could give you a pretty good estimate of how many calories were in every thing I made myself, and I learned to make easy swaps to cut calories and fat without sacrificing flavor.

But, even at that time, I still indulged in my favorite foods. And I don’t ever really plan on denying myself my favorite foods in moderation.

So, yes, you’ll see some pretty extravagant treats here (Snickers Cheesecake Cake anyone?), but you’ll also find tons of recipes packed with extra veggies (like this Chili Cheese Biscuit Casserole or this Slow Cooker Spaghetti Sauce), or with healthier swaps made for full fat foods (like this Slow Cooker Cheeseburger Soup or this Oven Fried Chicken).

But let it be known that a slice of bacon or a sprinkling of full fat cheese is not going to hurt you and is something I absolutely condone. Low fat cheese is one thing I’ve sworn off of since those early days — it’s just not the same!

So how was that for an introduction to these Creamy Dill Scalloped Potatoes?

Potatoes are one of my favorite vegetables For this recipe I used a 1.5 lb bag of Blushing Belles from The Little Potato Company — They are so creamy and soak up so much flavor! Since March is Nutrition Month, these scalloped potatoes would be the perfect addition to your Easter potluck or holiday dinner. Find out more about the nutritional value in Little Potatoes here.

I made these potatoes two ways: in the slow cooker and in the oven. And though the slow cooker cooks them perfectly in 6-8 hours on low, I find the flavors a little muted after cooking for so long. My preference is for the oven version, and it’s so easy to make ahead, wrap them up and bake later on. If you need a slow cooker side dish to bring to a potluck though, these can definitely be made that way! I would recommend stirring some extra fresh dill and shredded Parmesan at the end of cooking time, and turn it off or let sit on warm for 10-20 minutes before serving as the sauce will thicken dramatically once you remove the lid.

Thank you to The Little Potato Company for sponsoring this post as part of my ambassadorship, and thanks to all of you for supporting brands that make The Recipe Rebel possible!

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Light Creamy Dill Scalloped Potatoes

These Light Creamy Dill Scalloped Potatoes have a fraction of the fat as regular scalloped potatoes but you’d never know! Not a fan of dill? Substitute herbs of your choice!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 243cal

Author Ashley Fehr

Ingredients

• 1.5 lb Little Potatoes I used a bag of Blushing Belles, thinly sliced
• 1/4 cup butter or margarine
• 1/4 cup all purpose flour
• 1 cup 1% milk
• 1 cup chicken broth
• 1/2 teaspoon salt or to taste
• 1/4 cup fresh chopped dill or to taste
• 1/2 cup shredded Parmesan cheese

Instructions

• Lightly spray an 8×8″ pan with non stick spray and preheat oven to 350 degrees F. Spread sliced potatoes evenly in the pan.
• In a medium pot, melt the butter over medium heat. Gradually whisk in flour until a paste forms (this is your roux).
• Add milk, chicken broth and salt and cook over medium heat, whisking frequently, until thickened. Remove from heat and stir in dill to taste (adjusting salt if necessary).
• Pour sauce over sliced potatoes. (**To make ahead, simply cover with tin foil or plastic wrap and place in the refrigerator for up to 24 hours, then bake when ready). Bake at 350 degrees F for 45 minutes or until potatoes are tender.
• Sprinkle with Parmesan cheese and broil until golden brown. Serve immediately.

Nutrition

Calories: 243cal | Carbohydrates: 28g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 407mg | Fiber: 3g | Sugar: 4g

The post Light Creamy Dill Scalloped Potatoes appeared first on The Recipe Rebel.