7 Mediterranean Pasta Recipes That Bring Sun-soaked Flavor Home

Craving a little seaside magic in your kitchen? These 7 Mediterranean pasta recipes are bright, herby, and full of pantry-friendly ingredients. We’re talking olive oil that actually tastes like olives, tomatoes that pop, and lots of lemon, feta, and garlic. Ready to twirl your fork like you’re on a balcony in Santorini? Let’s cook.

1. Lemon-Herb Orzo With Feta And Olives That Tastes Like Vacation

This one’s the weeknight hero: fast, vibrant, and loaded with briny bites. The orzo soaks up a punchy lemon-garlic dressing, then gets showered in herbs, feta, and olives. Serve it warm or room temp—it’s picnic-perfect and meal-prep friendly.

Ingredients:

• 12 oz orzo
• 1/3 cup extra-virgin olive oil
• 1 large lemon, zested and juiced (about 3 tbsp juice)
• 2 garlic cloves, finely grated
• 1/2 tsp Dijon mustard
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp freshly ground black pepper
• 1 cup crumbled feta
• 3/4 cup pitted Kalamata olives, halved
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped cucumber
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill

Instructions:

1. Cook orzo in well-salted boiling water until al dente. Drain and spread on a sheet pan to cool slightly.
2. Whisk olive oil, lemon zest, lemon juice, garlic, Dijon, salt, and pepper until glossy.
3. Toss warm orzo with dressing, then fold in feta, olives, tomatoes, cucumber, parsley, and dill.
4. Taste and adjust with more lemon, salt, or pepper.

Serve with grilled shrimp or rotisserie chicken. Swap dill for mint, or add arugula for peppery bite. Pro tip: dress the orzo while warm so it absorbs every drop of that lemony goodness.

2. Sun-Dried Tomato Pappardelle With Creamy Burrata Clouds

Looking for drama? Wide ribbons of pasta meet a velvety sun-dried tomato sauce, then get crowned with creamy burrata. It’s indulgent but still bright, thanks to a splash of vinegar and fresh basil.

Ingredients:

• 12 oz pappardelle
• 3 tbsp olive oil (from the sun-dried tomato jar if possible)
• 3 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/2 cup tomato passata or crushed tomatoes
• 1/2 cup heavy cream
• 1 tsp red wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 ball burrata (8 oz), torn
• 1/2 cup torn fresh basil
• 1/4 cup grated Parmesan, plus more for serving

Instructions:

1. Boil pappardelle in salted water until al dente. Reserve 1 cup pasta water.
2. Warm olive oil in a skillet over medium. Add garlic and red pepper; cook 30 seconds until fragrant.
3. Stir in sun-dried tomatoes and passata; simmer 2 minutes. Add cream, vinegar, salt, and pepper; simmer 1 minute.
4. Toss in pasta with a splash of pasta water and Parmesan until silky.
5. Off heat, top with torn burrata and basil. Gently fold once.

Finish with a drizzle of good olive oil. No burrata? Use fresh mozzarella or ricotta. Add sautéed mushrooms or spinach to make it extra cozy—seriously, it’s a hug in a bowl.

3. Garlicky Shrimp Spaghetti With White Wine, Lemon, And Capers

Classic Mediterranean flavors: juicy shrimp, bright lemon, briny capers, and lots of garlic. It’s fast enough for Tuesday but elegant enough for guests. The sauce is light, glossy, and downright slurpable.

Ingredients:

• 12 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine (or seafood stock)
• 2 tbsp capers, drained
• 1 lemon, zested and juiced
• 3 tbsp unsalted butter
• 1/4 cup chopped parsley

Instructions:

1. Cook spaghetti in salted water until al dente. Reserve 1 cup pasta water.
2. Pat shrimp dry; season with 1/2 tsp salt and black pepper. Heat olive oil in a large skillet over medium-high; cook shrimp 1–2 minutes per side until just pink. Transfer to a plate.
3. Lower heat to medium. Add garlic and red pepper; cook 30 seconds. Deglaze with wine; simmer 2 minutes.
4. Stir in capers, lemon zest, lemon juice, and 1/2 tsp salt. Swirl in butter to emulsify.
5. Toss in spaghetti and a splash of pasta water until glossy. Fold in shrimp and parsley.

Serve with extra lemon wedges. Add cherry tomatoes for sweetness or swap shrimp for scallops. For extra body, whisk in a spoon of pasta water at a time until the sauce clings just right.

4. Roasted Vegetable Penne With Olive Tapenade Crumbs

Think ratatouille meets pasta night. Sweet roasted zucchini, peppers, and eggplant pair with chewy penne, then get topped with the crunchiest, olive-studded breadcrumbs. It’s hearty, colorful, and very meal-prep-friendly.

Ingredients:

• 12 oz penne
• 1 small eggplant, 1-inch cubes
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, half-moons
• 1 small red onion, wedges
• 3 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 cup cherry tomatoes
• 1/2 cup vegetable or chicken stock
• 2 tbsp balsamic vinegar
• 2 tbsp caper-olive tapenade (or chopped olives + capers)
• 1 cup fresh breadcrumbs
• 2 tbsp olive oil (for crumbs)
• 1/4 cup grated Pecorino Romano
• 1/4 cup chopped basil

Instructions:

1. Heat oven to 425°F (220°C). Toss eggplant, peppers, zucchini, and red onion with olive oil, 1/2 tsp salt, pepper, and oregano. Roast 20 minutes; add tomatoes and roast 10 more.
2. Cook penne until al dente. Reserve 3/4 cup pasta water.
3. In a large pan, simmer stock and balsamic 2 minutes. Add roasted vegetables and penne; toss with pasta water as needed for moisture.
4. In a skillet, toast breadcrumbs with 2 tbsp olive oil until golden. Off heat, stir in tapenade and Pecorino.
5. Top pasta with olive crumbs and basil.

Finish with a drizzle of good olive oil and more Pecorino. Add chickpeas for protein or swap penne for rigatoni. Those crumbs? Make extra and put them on everything.

5. Greek-Inspired Pasta Salad With Tzatziki Dressing

This is the cookout hero that still tastes fantastic on day two. Creamy, tangy tzatziki doubles as a dressing, coating pasta, crisp veggies, and salty feta. It’s fresh, crunchy, and impossible to stop snacking on—trust me.

Ingredients:

• 12 oz short pasta (rotini or fusilli)
• 1 cup Greek yogurt (whole milk)
• 1/2 large cucumber, grated and squeezed dry
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 2 garlic cloves, finely grated
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 1/2 red onion, thinly sliced
• 1 small green bell pepper, diced
• 1/2 cup crumbled feta
• 1/4 cup chopped dill
• 1/4 cup chopped parsley

Instructions:

1. Cook pasta in salted water to al dente. Rinse under cool water to stop cooking and drain well.
2. Whisk yogurt, grated cucumber, lemon juice, vinegar, olive oil, garlic, oregano, salt, and pepper until smooth.
3. Toss pasta with dressing, tomatoes, olives, onion, pepper, and feta.
4. Fold in dill and parsley. Chill 20–30 minutes if you can.

Great with grilled chicken or falafel. Add chopped sun-dried tomatoes for extra tang or swap dill for mint. If making ahead, hold the herbs and fold in right before serving so they stay bright.

6. Spicy Harissa Rigatoni With Roasted Chickpeas And Spinach

This one brings the heat. Harissa and tomato paste bloom in olive oil for a deep, smoky sauce, then rigatoni and roasted chickpeas join the party. Spinach melts in at the end for a touch of green you’ll barely notice (in a good way).

Ingredients:

• 12 oz rigatoni
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt, divided
• 1/2 tsp smoked paprika
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp harissa paste (adjust to heat preference)
• 1 tbsp tomato paste
• 1/2 cup vegetable stock
• 1/2 cup reserved pasta water (as needed)
• 5 oz baby spinach
• 1/2 cup crumbled feta
• 1 lemon, for wedges
• Fresh parsley, chopped (optional)

Instructions:

1. Heat oven to 425°F (220°C). Toss chickpeas with 1 tbsp olive oil, 1/4 tsp salt, and smoked paprika. Roast 18–20 minutes until crisp.
2. Boil rigatoni in salted water until al dente; reserve 1 cup pasta water.
3. In a skillet, warm 1 tbsp olive oil over medium. Sauté onion 4 minutes; add garlic 30 seconds.
4. Stir in harissa and tomato paste; cook 1 minute to bloom. Add stock; simmer 2 minutes.
5. Toss in rigatoni and some pasta water to create a glossy sauce. Fold in spinach to wilt.
6. Top with roasted chickpeas and feta. Squeeze lemon over and sprinkle parsley.

Use arugula instead of spinach for peppery bite. Want it creamier? Add a splash of cream or a spoon of Greek yogurt off heat. The roasted chickpeas add addictive crunch—make extra.

7. Sardine And Lemon Spaghetti Aglio e Olio With Toasted Breadcrumbs

Don’t sleep on sardines—they’re savory, sustainable, and loaded with omega-3s. Here, they melt into a garlicky olive oil sauce with lemon and parsley. Crunchy breadcrumbs take it over the top.

Ingredients:

• 12 oz spaghetti
• 1/2 cup extra-virgin olive oil, divided
• 1 cup fresh breadcrumbs
• 1/4 tsp kosher salt (for crumbs)
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1 can (4–4.5 oz) sardines in olive oil, drained
• 1 lemon, zested and juiced
• 1/2 tsp kosher salt (for sauce), plus more for pasta water
• 1/4 cup chopped parsley

Instructions:

1. Cook spaghetti in salted water until al dente. Reserve 1 cup pasta water.
2. In a skillet over medium, heat 2 tbsp olive oil. Toast breadcrumbs with 1/4 tsp salt until golden; transfer to a bowl.
3. Add remaining 6 tbsp oil to the skillet. Cook garlic and red pepper on low until just golden and fragrant.
4. Flake in sardines; stir gently to warm and break down. Add lemon zest, juice, and 1/2 tsp salt.
5. Toss in spaghetti with a splash of pasta water until glossy. Fold in parsley. Top with toasted crumbs.

Add capers for extra brine or swap sardines for canned tuna in olive oil. If you like it extra lemony, finish with another squeeze. The key is low heat for the garlic—no bitterness, just pure aroma.

How To Nail Mediterranean Pasta Every Time

Salt your pasta water like the sea—this is your baseline flavor. Use quality olive oil and fresh herbs to keep sauces light but powerful. And don’t forget that starchy pasta water; it’s liquid gold for silky, clinging sauces.

Ready to cook your way around the coast? These 7 Mediterranean pasta recipes are bright, fast, and totally weeknight-friendly. Grab a lemon, open the olive oil, and let your kitchen smell like a seaside café. Dinner’s about to be really, really good.