![1.jpg](https://images.hive.blog/DQmT9vaju3K9PFQcBzftziTtuYzekorABPpxwt4XXTn8ojw/1.jpg) 
 
 
I have to admit that I have posted greener and cleaner recipes than this one. This pasta dish has full fat Greek yoghurt in it and feta cheese. So the fat content is a little higher than most of the recipes on this blog. But since I’m not strictly vegan I really like to eat some dairy every now and then. And when I think of Greek dishes, olives, yoghurt and feta cheese immediately come to mind. They just go so well together. 
 
 
 
There isn’t much Greek stuff to be found at my place. I haven’t even been to Greece, although I hope to visit the country some day. So my knowledge about Greek food comes from store bought Tzatziki sauce and a few visits to Greek restaurants. If the food they serve in Greece is anything like that, I’ll be happy to spend a vacation over there someday. Until then I’ll keep myself busy with my own home made Greek style dishes. Today’s pasta dish can be eaten either warm or cold. Enjoy! 
 
 
 
 
 
 
 
 
![2.jpg](https://images.hive.blog/DQmVuny6nykxzjFkjKdpg7jduw3a5LyB838WSYrPLB4e5Ub/2.jpg) 
 
 
 
 
 
## Greek Pasta Recipe 
 
 
 
 
 
### Warm ingredients: 
 
* 300 grams of whole wheat pasta (you can use fusili) 
 
* 1 eggplant 
 
* 1 yellow bell pepper 
 
* 1 spring onion 
 
* 1/2 zucchini 
 
* 250 grams of small tomatoes 
 
* 1 tablespoon of olive oil 
 
 
 
### Cold ingredients: 
 
* 1/3 cucumber 
 
* 15 black olives 
 
* 100 grams of feta cheese 
 
 
 
 
 
 
 
### Dressing ingredients: 
 
* 1 cup/250 ml of Greek yoghurt 
 
* 1 clove of garlic 
 
* 1 tablespoon of fresh mint 
 
* 1 teaspoon of dried oregano 
 
* 1/2 teaspoon of salt 
 
 
 
 
![3.jpg](https://images.hive.blog/DQmZY2EUHXM6PHrL6CjEAVEnsRr72xK3a9ENmGnfFBmnvT4/3.jpg) 
 
 
 
Cook the fusili pasta according to the directions on the package. 
 
Mix up all the ingredients for the dressing and set aside. Squeeze out the clove of garlic with a garlic press. Use fresh mint leaves and cut them into small pieces, the amount of mint you need is one packed tablespoon. 
 
![4.jpg](https://images.hive.blog/DQmdC2Nfn6aHPTfVZG38dLF93EZ2jcyhjWTYr323GxBuDC1/4.jpg) 
 
Cut the cucumber and the feta cheese into small cubes and the olives into rings and set aside. 
 
Cut the eggplant, bell pepper and zucchini into small pieces. Cut the spring onion into rings and the small tomatoes in half. 
 
Heat a tablespoon of olive oil in a large skillet or wok and stir fry the pieces of eggplant, bell pepper, zucchini and spring onion for about 10 minutes. At least until the eggplant is tender. 
 
Add the tomato halves and stir fry for another 5 minutes, then turn off the gas. 
 
![5.jpg](https://images.hive.blog/DQmVodz8znjQdtxU3GHucsL8RWaKfYtCnifgowP4dt1nB72/5.jpg) 
 
Once the pasta has been cooked, drain it and add it to the pan of stir fried veggies. 
 
Also add the cold ingredients: the cucumber, olives and cheese. 
 
And the last thing to add is the dressing. Mix this all very well and then serve! 
 
![6.jpg](https://images.hive.blog/DQma3RmSKtjM9gWTvjCc7q89wPKTKaogzEWC4cEdbCnEsfu/6.jpg) 
 
 
This dish can be eaten cold as well.  
 
 
![7.jpg](https://images.hive.blog/DQmeavKxSL6A4jkjf4A74zj2aLGhfgby1mT9FBQEXe3A8pn/7.jpg) 
 
 
![8.jpg](https://images.hive.blog/DQmc8TLVzdwiJoFp7xB24psgKk6TdJuoC32w2Qmj2unNMmf/8.jpg)