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Mediterranean Pasta

Bowl of Mediterranean pasta with sun-dried tomatoes, olives, artichokes, spinach, and crumbled feta cheese
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A vibrant and fresh Mediterranean Pasta loaded with sun-dried tomatoes, artichoke hearts, kalamata olives, and spinach, tossed in a bright lemon-herb vinaigrette and topped with crumbled feta. Ready in just 20 minutes.

Ingredients

Scale
  • 12 ounces pasta (penne, fusilli, or farfalle)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 can (14 ounces) artichoke hearts, drained and quartered
  • 1/2 cup kalamata olives, pitted and halved
  • 4 cups fresh spinach
  • 1/4 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of generously salted water to a boil. Cook pasta until al dente according to package directions, about 9 to 11 minutes. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, salt, and pepper in a small bowl to make the vinaigrette. Set aside.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant and just golden. Do not let it burn.
  4. Add sun-dried tomatoes, artichoke hearts, and kalamata olives to the skillet. Cook, stirring, for 2 to 3 minutes until heated through.
  5. Add fresh spinach in large handfuls, stirring until just wilted, about 1 to 2 minutes.
  6. Drain pasta and add it to the skillet. Pour the lemon-herb vinaigrette over the top and toss well to combine. Add reserved pasta water a splash at a time if needed to loosen the sauce.
  7. Remove from heat. Fold in crumbled feta cheese gently so it softens without fully melting.
  8. Taste and adjust seasoning with salt, pepper, or red pepper flakes. Garnish with fresh parsley or basil and serve immediately.

Notes

  • Reserve pasta water before draining. It is key to creating a light sauce that clings to the pasta.
  • For a vegan version, omit the feta or use a plant-based alternative.
  • Add a can of rinsed chickpeas or shredded cooked chicken for extra protein.
  • This pasta tastes great warm or at room temperature, making it ideal for picnics and potlucks.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of olive oil or water.

Nutrition

Find it online: https://www.benefitiany.com/mediterranean-pasta/