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Mediterranean Pasta with Herbed Lemon Olive Oil

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x
  • Diet: Vegan


While this pasta is delicious hot, I enjoyed it even more cold the next day (think pasta salad, majorly elevated!).



Herbed Lemon Olive Oil Dressing:


  • 5 cups (cooked) Farfalle pasta
  • 4 tsp minced garlic
  • 1 cup diced onion
  • ⅓ cup thinly sliced sun-dried tomatoes
  • 1 cup broccoli, chopped into small pieces
  • 2 cups mushrooms, thinly sliced
  • ½ cup diced roasted red peppers
  • 1 ¼ cup artichokes, quartered
  • ½ cup pitted kalamata olives, halved
  • 1 ½ cups cherry tomatoes
  • 1 tbsp oregano
  • 1 tbsp parsley
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper



  1. Add all ingredients to a bowl and whisk well. Alternatively, place all ingredients in a glass jar, seal jar and shake vigorously for 10 seconds.


  1. Cook pasta according to package directions.
  2. Heat 2 tbsp of herbed lemon olive oil in a pan heated to medium. Sauté onions for 5 minutes, stirring often.
  3. Add garlic and continue to cook for 2-3 minutes, stirring frequently to prevent garlic from burning. Add in 4 more tbsp of the oil, then add the broccoli. Cook for a few minutes, until slightly softened.
  4. Add mushrooms and sun-dried tomatoes. Cook until mushrooms are softened.
  5. Add whole cherry tomatoes, oregano, parsley, red pepper flakes, salt and black pepper. Stir well and cook until tomatoes are softened.
  6. Add roasted red peppers, artichokes, and olives. Pour in remaining olive oil mixture and cooked pasta. Toss gently with tongs until well coated. Enjoy!
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Mediterranean