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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.
Maria
Love Mediterranean pasta in the summer time!
Jenn S.
Perfect for all those backyard BBQs!
Sophia | Veggies Don't Bite
Pasta is a done deal for me. I love it! Especially when it’s good both cold and warm, because I often am snacking on leftovers straight from the fridge!
Jenn S.
Oh yes. Late night pasta snacking is a winner!
Sarah
Love all the veggies you have packed in, it would be the perfect pasta for any summer picnic!
Jenn S.
Totally agree. Thanks, Sarah!
Laura
what a yummy and flavorful summer pasta dish! Love all things Mediterranean!
Jenn S.
Such great flavors come from the Mediterranean! Perfect and light for summer too. Thanks, Laura!
Jordan
YUM! This looks like the perfect side for grilling or to bring along to an outdoor party. I can never resist a good pasta salad.
Jenn S.
Totally perfect for all those summer get togethers! Thanks, Jordan!
Lorie
Cold pasta recipes are what I LOVE during the summer. I used to find artichokes intimidating, but now feel so much better about them. Great recipe!!
Jenn S.
Summer bbq’s and parties definitely call for pasta salads!
Jessica - Nutritioulicious
This sounds like it is made for summer! Love that you can eat it warm or cold, which makes is perfect for leftovers!
Jenn S.
Definitely! Enjoy, Jessica!
Sarah McMinn
I love Mediterranean Pasta and this one looks so good! Yum!
Jenn S.
Thanks, Sarah! It’s a fave around here.
Dianne
This is so perfect for a casual summer meal!
Mary Ellen | VNutrition
I’ve been on an artichoke kick lately so this look so great!! Perfect for summer BBQs and picnics!
Emma
The juice and zest of the lemon is perfect. Don’t make it without!
Yummy !
Jenn S.
I’m glad to hear you liked it, Emma! Thank you!
Ashley
This is also good served cold
Jenn S.
Ashley, did you make it? That’s great to know! I have sent leftovers in my son’s lunchbox before and he doesn’t mind it cold, but I have never thought to try it that way myself. 🙂 Thanks!
Ashley
Actually a coworker brought some in yesterday for lunch and shared. Then told everyone where to find the recipe. I’ll be making my own today ?
Jenn S.
Oh, that’s so awesome! Coworkers that share yummy food are the best!! 🙂 Thank you, Ashley!
Alexa [fooduzzi.com]
OMG. This sounds so incredibly delicious! Artichokes + red peppers are some of my favorite ingredients!
Jenn S.
Thanks, Alexa! It’s been a favorite around here for years. I’ve even made it for company and everyone loves it. So easy too! Please come back and let me know how it turns out if you try it!
Becky
This looks like a great weeknight supper!
Jenn S.
Thanks, Becky! I’ve been making it for year. It’s a favorite for sure!
Anu-My Ginger Garlic Kitchen
Super delicious and YUMMY Pasta, Jenn. Would love to give it a try! 🙂
Jenn S.
Thanks, Anu! Let me know if you try it!