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    Mediterranean Pasta

    This Mediterranean Pasta is my new weeknight best friend. It’s such a light and refreshing dish, perfect for those hectic weeknights when I need something quick and easy. But what I love most is that it still looks and tastes fancy enough for special occasions.

    With just a few simple ingredients, this easy dinner will be on the table in no time. And it’s also versatile. Missing an ingredient? No problem!

    When I’m planning my meals, this pasta is my go-to for a meatless Monday dinner, but I love how customizable it can be. Read on…

    Mediterranean pasta in a white skillet.

    You may have noticed, I love my Mediterranean food here at GypsyPlate. From my Mediterranean stuffed peppers and zucchini, to regional classics like Greek meatballs, Sicilian eggplant caponata, and Portuguese mussels, I am always cooking up something from the region.

    This Mediterranean pasta is one of my new favorites. How easy is it? Boil pasta, do a little chopping, and mix. That’s it!

    As simple as it is, the combination of flavors is amazing. Cherry tomatoes, artichoke hearts, kalamata olives, feta cheese, some herbs and a good dousing of olive oil make for a super delicious and super healthy dinner.

    Check out our collection of favorite Mediteranean Recipes!

    Extreme closeup of this dish.

    Ingredients Needed

    • Pasta – I am using bow ties, or farfalle, today. You can use whatever you have on hand, or whatever shape you prefer.
    • Extra virgin olive oil
    • Garlic
    • Kalamata olives
    • Cherry Tomatoes
    • Marinated artichoke hearts
    • Red chili flakes
    • Oregano
    • Parsley
    • Feta cheese

    How to make this easy Mediterranean Pasta

    First, I boil the pasta according to the directions on the package.

    Then, I chop everything up. I like to cut the garlic into thin slices and halve the kalamata olives and cherry tomatoes.

    In a pan, I heat up some olive oil over medium heat. Once it’s warm, I add in the garlic and red chili flakes, stirring for a minute or two. Then, I toss in the cherry tomatoes and cook for another minute or so until they start to soften.

    Next, I add the cooked pasta to the pan along with the olives, artichoke hearts, oregano, and parsley. I give it all a quick stir to mix everything together. To finish, I garnish the dish with some crumbled feta cheese and… done!

    A serving of Mediterranean pasta on a pretty light blue plate.


    • If I’m craving some meat, I like to add chicken, sausage, or shrimp to this dish. I simply cook them separately, remove them to a plate, and then stir them back in with the pasta. It’s an easy way to customize the dish and make it more hearty.
    • For added veggie power, I sometimes add some spinach in with the garlic and cook till it wilts.
    • Some fresh basil is a great addition to this pasta.
    • Some days I garnish it with some toasted pine nuts.

    Serving Suggestions

    This is a great dinner all on it’s own. That being said, it can also pair well with a nice fresh salad, grilled chicken, or some nice crusty bread.

    Another shot of this delicious pasta recipe in the skillet.

    So that’s it, quick meal, quick post. I hope you love this Mediterranean Pasta recipe as much as I do. It’s certainly made its way into my regular rotation.

    Bookmark this recipe for those busy nights when you want something easy, tasty and healthy. And share GypsyPlate on social media so we can keep the recipes coming!

    Mediterranean Pasta, on our Gypsy Plate… enjoy!

    A serving of Mediterranean pasta on the Gypsy Plate.

    More great pasta dishes to try:
    Gigi Hadid Pasta
    Cajun Shrimp Pasta
    Orecchiette with Sausage
    Jambalaya Pasta
    Espagueti Verde
    Johnny Marzetti
    Pasta alla Norcina
    Rasta Pasta

    Mediterranean pasta.

    Mediterranean Pasta

    Yield: 4 servings
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    My Mediterranean Pasta is your new weeknight best friend. It’s super quick, like 20 minutes quick, and has great flavors the whole family will love.


    • 8oz pasta
    • 3 Tbsp extra virgin olive oil
    • 5 cloves garlic, thinly sliced
    • ¼-½ tsp red chili flakes
    • 10oz cherry tomatoes, halved
    • ¾ cup kalamata olives, halved
    • 8oz marinated quartered artichoke hearts
    • 1 tsp dried oregano
    • ¼ cup fresh parsley, chopped
    • Feta cheese, crumbled, for garnish
    • Salt and pepper, to taste


    1. In a large pot, boil pasta according to directions on package. Drain.
    2. Heat olive oil in a skillet over medium heat.
    3. Add garlic and red chili flakes. Stir and cook for one to two minutes.
    4. Add cherry tomatoes and cook one to two minutes.
    5. Stir in pasta, oregano, parsley, olives and artichoke hearts.
    6. Garnish with feta cheese and serve.


    1. Leftovers: This Mediterranean pasta is great refrigerated for 3-4 days in an airtight container. And the leftovers are great reheated or cold.
    2. Tip: Serve leftovers as a salad and use the leftover artichoke marinade as a dressing.

    Nutrition Information
    Yield 4 Serving Size 1
    Amount Per Serving Calories 302Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 6mgSodium 336mgCarbohydrates 31gFiber 6gSugar 3gProtein 7g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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