Why You’ll Love this Mediterranean Pesto Pasta
If you’re looking for a pasta dish that’s both impressive and effortless, this Mediterranean Pesto Pasta will quickly become your new favorite. The creamy pesto sauce, punctuated with tangy feta and briny olives, creates a perfect balance of flavors that’ll transport you straight to the Mediterranean coastline.
I love how the sun-dried tomatoes add little bursts of intense sweetness against the richness of the cream. And can we talk about the convenience? While your pasta boils, the sauce practically makes itself. Twenty minutes from start to finish, and you’ve got a restaurant-worthy meal that’ll have everyone asking for seconds.
What Ingredients are in Mediterranean Pesto Pasta?
This Mediterranean-inspired pesto pasta combines creamy, tangy, and briny flavors in one absolutely gorgeous dish.
What I love about this recipe is how the rich pesto sauce gets transformed with cream into something luxurious, while the Mediterranean additions bring brightness and complexity. The ingredients are simple but work together like a culinary dream team – each one playing its perfect role.
- 500g pasta (penne or spirals work best)
- 190g pesto sauce
- 1 cup pouring cream
- 150g sun-dried tomatoes, chopped
- 150-200g feta cheese, cubed
- 50-100g kalamata olives, pitted
When shopping for these ingredients, quality really matters. Try to find a good-quality pesto (or make your own if you’re feeling ambitious), and spring for authentic Greek feta if possible – it has a creamier texture and tangier flavor than the pre-crumbled varieties.
For the sun-dried tomatoes, you can use either oil-packed or dry varieties, though the oil-packed ones tend to be more tender and flavorful.
And those kalamata olives? Their distinctive purple-black color and fruity flavor are worth seeking out specifically, rather than substituting with regular black olives.
How to Make this Mediterranean Pesto Pasta
Making this Mediterranean pesto pasta couldn’t be simpler, but the results are absolutely spectacular. Start by cooking 500g of pasta according to the package directions—penne or spirals work beautifully here because their shapes catch and hold the creamy sauce in all the right places. Salt your pasta water generously, folks. It’s your one chance to season the pasta itself, and it makes all the difference in the final dish.
While your pasta bubbles away, it’s time to create that luscious sauce. In a saucepan, combine 190g of pesto sauce with 1 cup of pouring cream and 150g of chopped sun-dried tomatoes. Gently bring this mixture almost to a boil, then immediately reduce to a gentle simmer. The sauce will start to thicken slightly and the aroma, oh my goodness, the aroma will fill your kitchen with the most intoxicating scent of basil and garlic.
After about 3-5 minutes of simmering, add your 150-200g of cubed feta cheese and 50-100g of pitted kalamata olives. The feta won’t fully melt, which is exactly what we want—those little pockets of tangy cheese are like hidden treasures in the finished dish.
Once your pasta reaches that perfect al dente stage (still with a slight bite in the center), drain it well but don’t rinse it. The starchy surface helps the sauce cling to every piece.
Now for the magic moment: combine your hot pasta with the warm sauce, stirring gently but thoroughly to coat every bit of pasta with that creamy, fragrant sauce. The heat from the pasta will further soften the feta without completely melting it, creating pockets of creamy goodness throughout the dish.
Serve immediately in warmed bowls for the ultimate Mediterranean comfort food experience. Want to take it over the top? A light sprinkle of toasted pine nuts or fresh basil wouldn’t hurt one bit.
Mediterranean Pesto Pasta Substitutions and Variations
One of the best things about this Mediterranean pesto pasta recipe is how adaptable it’s to whatever ingredients you might’ve on hand.
Don’t have feta? Try goat cheese or even diced mozzarella. The olives can be swapped for capers if that’s what’s in your pantry, or skip them entirely if you’re not an olive fan like my nephew.
For a lighter version, I sometimes use half-and-half instead of cream.
And the pasta shape? Totally your call. I’ve made this with bowties, shells, and even spaghetti when I’m craving those twirly forkfuls.
What to Serve with Mediterranean Pesto Pasta
While the Mediterranean pesto pasta shines as a star on its own, pairing it with complementary sides elevates the entire meal experience.
I love serving it with a crisp green salad dressed simply with lemon juice and olive oil—the bright acidity cuts through the creamy pasta perfectly.
Warm garlic bread is another no-brainer in my book. Who doesn’t want to mop up that extra pesto sauce?
Sometimes I roast some vegetables too—zucchini, eggplant, or bell peppers work beautifully. The charred edges against the creamy pasta? Heaven on a plate, trust me.
Final Thoughts
After preparing this Mediterranean pesto pasta countless times for family dinners, I’ve come to appreciate how this dish represents the perfect balance of simplicity and flavor.
The creamy pesto sauce, tangy feta, and briny olives create magic in your mouth—trust me on this one.
What I love most? It’s versatile enough for both weeknight meals and dinner parties. You can prep components ahead, making assembly a breeze when guests arrive.
Sometimes I add grilled chicken or shrimp when I’m feeling fancy.
Give this recipe a try. Who knows? It might become your go-to pasta dish too.
Mediterranean Pesto Pasta
Ingredients
Equipment
Method
- Cook pasta in generously salted water according to package directions until al dente (still with a slight bite in the center).
- While pasta cooks, combine pesto sauce, pouring cream, and chopped sun-dried tomatoes in a saucepan.
- Gently bring the sauce mixture almost to a boil, then immediately reduce to a gentle simmer.
- After 3-5 minutes of simmering, add the cubed feta cheese and pitted kalamata olives to the sauce.
- Drain the pasta well when cooked (do not rinse).
- Combine the hot pasta with the warm sauce, stirring gently but thoroughly to coat every piece of pasta.
- Serve immediately in warmed bowls.
