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Mediterranean Pasta

This delicious Mediterranean Pasta is easy to make and filled with kalamata olives, sun-dried tomatoes, peperoncini, chopped garlic and feta cheese.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Servings: 6 servings
Author: Joanie Zisk


  • 1 pound penne pasta
  • 4 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 cup Mezzetta Sliced Greek Kalamata Olives
  • 1 cup Mezzetta Julienne Cut Sun-Ripened Dried Tomatoes
  • 1 cup Mezzetta Golden Greek Sliced Peperoncini
  • 1 cup parmesan cheese , freshly grated
  • 6 ounces feta cheese , crumbled


  • Prepare the pasta according to package directions. Remove from heat, drain and return pasta to the pot. Stir in 1 tablespoon of olive oil to keep the pasta from drying out. Set aside.
  • Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add the minced garlic and cook for 1 minute.
  • Stir in the kalamata olives, sun-dried tomatoes and the peperoncini and cook, stirring for 2 minutes.
  • Remove from heat and pour contents directly into the pot with the pasta. Add an additional tablespoon of olive oil and stir well.
  • Gently mix in the parmesan and feta.
  • Serve immediately.