15 Quick Mediterranean Pasta Recipes

Mediterranean Chickpea Pasta

This Mediterranean Chickpea Pasta is a nutritious and flavorful dish that combines the heartiness of chickpeas with the vibrant tastes of the Mediterranean.

Ingredients

• 8 oz whole wheat pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Juice of 1 lemon

Cooking method

1. Cook the pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
3. Add chickpeas and tomatoes, cooking until tomatoes soften.
4. Stir in olives, parsley, salt, and pepper, then toss with cooked pasta.
5. Drizzle with lemon juice before serving.

Roasted Red Pepper and Feta Pasta

This zesty pasta dish combines roasted red peppers and creamy feta for a delightful Mediterranean-inspired meal.

Ingredients

• 8 oz penne pasta
• 2 large red peppers, roasted and sliced
• 3 tbsp olive oil
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Cooking method

1. Cook pasta according to package directions and drain.
2. In a skillet, heat olive oil and sauté garlic until golden.
3. Add roasted red peppers and cook for 3 minutes.
4. Toss in cooked pasta, feta, basil, salt, and pepper, mixing well.
5. Serve warm, garnished with additional basil if desired.

Spinach and Sun-Dried Tomato Linguine

This simple yet elegant pasta dish features the classic Mediterranean flavors of spinach and sun-dried tomatoes.

Ingredients

• 8 oz linguine pasta
• 1 cup sun-dried tomatoes, chopped
• 3 cups fresh spinach
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method

1. Cook linguine according to package instructions; set aside.
2. Heat olive oil in a pan and sauté garlic until fragrant.
3. Add sun-dried tomatoes and spinach, cooking until spinach wilts.
4. Combine with cooked pasta and Parmesan, seasoning with salt and pepper.
5. Serve immediately, topped with extra Parmesan.

Greek Style Orzo Salad

A refreshing take on pasta salad with the flavors of Greece, perfect as a side dish or light main course.

Ingredients

• 1 cup orzo pasta
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/3 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking method

1. Cook orzo according to package directions; rinse under cold water and drain.
2. In a large bowl, combine orzo, cucumber, tomatoes, onion, olives, and feta.
3. Whisk together olive oil, vinegar, oregano, salt, and pepper; pour over salad.
4. Toss gently to combine and serve chilled.

Lemon Herb Shrimp Spaghetti

Lemon, herbs, and shrimp come together in this light and refreshing pasta dish.

Ingredients

• 8 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Cooking method

1. Cook spaghetti as directed; drain and set aside.
2. Heat olive oil in a skillet and sauté garlic until aromatic.
3. Add shrimp, cooking until pink and cooked through.
4. Stir in lemon zest, juice, parsley, salt, and pepper.
5. Toss with cooked spaghetti and serve.

Eggplant and Tomato Pasta

Delivering a rich and robust flavor, this eggplant and tomato pasta is a Mediterranean favorite.

Ingredients

• 8 oz rigatoni
• 1 medium eggplant, cubed
• 2 cups cherry tomatoes, halved
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Cooking method

1. Cook rigatoni according to package instructions; reserve some pasta water.
2. In a skillet, heat olive oil and sauté garlic.
3. Add eggplant, cooking until soft, then add tomatoes and cook until they begin to break down.
4. Toss in rigatoni, adding reserved pasta water if needed.
5. Mix in basil, season with salt and pepper, and serve.

Artichoke and Olive Pasta

This pasta dish is packed with vibrant Mediterranean flavors, starring artichokes and olives.

Ingredients

• 8 oz fusilli pasta
• 1 can (14 oz) artichoke hearts, quartered
• 1/2 cup Kalamata olives, halved
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Cooking method

1. Cook fusilli as per package instructions; drain and set aside.
2. In a pan, heat olive oil and sauté garlic until fragrant.
3. Add artichokes and olives, cooking for 5 minutes.
4. Toss in cooked pasta, parsley, salt, and pepper.
5. Serve warm, garnished with additional parsley.

Caprese Pasta

Inspired by the classic Italian salad, this Caprese Pasta features fresh tomatoes, mozzarella, and basil.

Ingredients

• 8 oz spaghetti
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls
• 3 tbsp olive oil
• 10 fresh basil leaves, torn
• Salt and pepper to taste

Cooking method

1. Cook spaghetti according to directions; drain.
2. In a bowl, combine tomatoes, mozzarella, olive oil, and basil.
3. Season with salt and pepper.
4. Toss mixture with cooked spaghetti.
5. Serve immediately, with a drizzle of olive oil.

Mediterranean Tuna Pasta

This healthy tuna pasta dish is quick to make and full of Mediterranean flavor.

Ingredients

• 8 oz penne pasta
• 1 can (5 oz) tuna, drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 2 tbsp olive oil
• 1 tbsp capers
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Cooking method

1. Cook penne according to package instructions; set aside.
2. In a skillet, heat olive oil and add tuna, breaking it into chunks.
3. Add tomatoes, olives, and capers; cook for 5 minutes.
4. Toss in pasta, parsley, salt, and pepper.
5. Serve warm.

Zucchini and Goat Cheese Pasta

This creamy and satisfying pasta dish makes good use of fresh zucchini and tangy goat cheese.

Ingredients

• 8 oz farfalle pasta
• 2 medium zucchinis, sliced
• 3 oz goat cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste

Cooking method

1. Cook farfalle according to package instructions; drain and set aside.
2. In a skillet, heat olive oil and sauté garlic and zucchini until soft.
3. Add goat cheese, stirring until melted.
4. Combine with cooked pasta and pine nuts.
5. Season with salt and pepper and serve.