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This Mediterranean pasta comes together in 25 minutes with jarred roasted red peppers, marinated artichoke hearts, and a handful of pantry staples. There’s no traditional sauce here — the peppers and artichokes break down just enough to coat the noodles, so every bite is packed with flavor without feeling heavy. Serve it warm on a weeknight or chilled at your next potluck
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Why You’ll Love This Recipe
- Fully vegan — plant-based from start to finish.
- Ready in 25 minutes — perfect for busy weeknights.
- Pantry-friendly — built around jarred and canned staples you likely already have.
- No traditional sauce needed — the roasted peppers and artichokes create a naturally flavorful, saucy texture.
- Versatile — just as good served cold as a pasta salad the next day.
Ingredient notes
- Pasta — Penne is classic here, but any short or long pasta works. Use gluten-free pasta if you like or need.
- Roasted red peppers — Jarred, drained and chopped, is the easiest option and what this recipe is built around.
- Artichoke hearts — Jarred or canned, drained and chopped. Marinated artichoke hearts (drained) also work if you want a punchier, tangier flavor.
- Cherry tomatoes — Halved and cooked down with the peppers and artichokes, they help create the “sauce” along with their released juices.
- Garlic — Fresh is best here since it’s a key flavor note.
- Lemon — Both the juice and zest go in — this is what brightens the whole dish and keeps it tasting fresh rather than heavy.
- Dried oregano — The main herb in this recipe; it’s what gives the dish its Mediterranean flavor profile.
- Greek olives — Optional, but sliced pitted Greek olives add a nice briny contrast if you like them.
How to make the recipe
Cook the pasta according to package directions, then drain.
Sauté the garlic in olive oil over medium heat for about 1 minute, until fragrant.
Add the peppers, artichokes, and tomatoes and cook, stirring frequently, until the veggies start to release some liquid — about 15 minutes.
Stir in the lemon juice, lemon zest, olives (if using), oregano, salt, and pepper, and cook for 1–2 minutes to let the flavors combine.
Toss with the drained pasta, taste, and adjust seasoning — a squeeze of extra lemon or a drizzle of olive oil can help it come together. Serve warm, or chill for a cold pasta salad.
Pro tips and tricks
Let the veggies cook down fully. Giving the peppers, artichokes, and tomatoes the full 15 minutes lets them release enough liquid to coat the pasta — that’s the whole “sauce.”
Don’t skip the zest. Lemon zest adds a brighter, more concentrated citrus note than juice alone.
Taste as you go. Jarred peppers and artichokes vary in saltiness, so adjust seasoning at the end rather than the start.
More vegan pasta recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Mediterranean Pasta with Roasted Red Peppers and Artichokes
Recommended Equipment
Ingredients
- 16 ounces penne pasta or pasta of choice (gluten free, if desired)
- 1 jar (12 ounces) roasted red peppers drained and chopped
- 1 jar (12 ounces) artichoke hearts drained and chopped
- 1 pint cherry tomatoes halved
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- juice and zest of 1 medium lemon
- 1 tablespoon dried oregano
- salt and pepper to taste
- ¼ cup sliced pitted Greek olives optional
Instructions
- Cook penne according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
- Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
- When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
- Serve with some crusty bread of course!
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jaye Routledge
I love this pasta, Jen, it’s so attractive and yummy! Can you freeze leftovers?
Jenn Sebestyen
Hi, Jaye. I’m so glad you love it. Yes, leftovers can be frozen. It should keep well for about 2 months in an air-tight container or plastic bag in the freezer. You may need to toss with with a little extra olive oil and lemon juice after defrosting to perk it back up. Enjoy!
Rose M Dolch
Making this tonight.. I will use linguine noodles and add some grilled chicken and feta cheese!
Jenn Sebestyen
I hope you love it, Rose!
lynne
Made it with caramelized onions – (and fresh yellow and red bell peppers) – added a smidge of balsamic – and about an ounce or two of veggie broth. Yummy (we are not olive people) – used grape seed oil and EVOO.
Jenn S.
So glad you loved it, Lynne! LOVE the addition of caramelized onions! I’ll have to try that next time. Thanks for your comment!
Lynne
Thank YOU! Your recipe was inspiring for other non saucy pasta ideas – I use brown rice/bran pasta exclusively. You might try it. In my opinion the best is made by Tinkyada..A chef recommended it years ago. It is wonderful – do not overcook.
Jenn S.
I will have to look for that. I do like the brown rice/quinoa pasta from Trader Joe’s, but haven’t had much luck with others. Thanks for the recommendation!
Brian Jones
That sounds super tasty, I love artichokes and used to grow lots of them but you are so right, they are a real burden to prepare so now I just keep a couple of tins available and buy them in season if I have something special I want to cook.
Jenn S.
Oh wow, you used to grow them? That’s awesome. I don’t think I’ve ever seen an artichoke plant before. Fresh artichokes are so beautiful, but canned are definitely easier! 🙂
Jagruti
I have marinated artichokes bottle in my pantry, surely make this pasta salad, so many nice stuff in it.
Jenn S.
Perfect! Enjoy, Jagruti!
Amanda |Chew Town
Roasted peppers and pasta is a wonderful combination that you don’t see very often, this looks like a truly delicious dish – especially with the addition of artichokes!
Jenn S.
We eat so many peppers around here – raw, roasted, stuffed, spicy, sweet – we love them! Thanks, Amanda!
Annemarie @ justalittlebitofbacon
I do in fact have all these ingredients in my pantry right now! This looks like a great summer pasta dish and I love all the veggies in it.
Jenn S.
Perfect! Let me know if you try it. Thanks, Annemarie!
prasanna hede
This is so good! I need to make a try and add artichokes in my pasta next time.
Jenn S.
That artichokes bring big flavor in an easy way. Hope you love it! Thanks, Prasanna!
The Vegan 8
This looks so delicious Jenn! Artichokes and red peppers are 2 of my favorite foods and when combined with pasta, it doesn’t get much better than that. Love the simplicity of the recipe, too. Perfect dinner!
Jenn S.
Thanks, Brandi! We love them so much too. And easy dinners like this are what makes it so easy to keep eating healthy. I know you understand that!
Sarah De la Cruz
We love no-sauce sauce pastas in our house! So yummy! Love the flavors you’ve included in yours!
Jenn S.
Thanks, Sarah! Easy dinners are the best!
Gwen
I love the colours in this pasta salad. This would be perfect for summer BBQ’s!
Jenn S.
Thank you, Gwen! I agree!
Taylor Kiser
This pasta salad will be a great addition to the summer barbecue menu! Love the Mediterranean flavors going on! Looks so fresh and delicious!
Jenn S.
Thanks, Taylor! I love taking it to summer get togethers. Everyone loves it.
Kristina
This sounds so good! I am thinking a great side dish to any BBQ!
Jenn S.
Definitely. I’m making it again for Father’s Day as a side.
Alisa Fleming
I love the sauce concept of this recipe. It sounds and looks like such a beautiful melange of healthy flavors.
Jenn S.
Thanks, Alisa! It’s the no-sauce sauce. Ha! But it works!
Amy Katz from Veggies Save The Day
This is totally my kind of pasta! I love all the ingredients you used. Delicious!
Jenn S.
I saw you just did one with artichokes recently too. Great minds!!