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+ servings

Mediterranean Pasta

This Mediterranean Pasta is packed with ingredients that are good for you! Healthy but delicious, this dish is on the table in less than 20 minutes, making it perfect for busy weeknights.
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  • 1 pound 2 packages Barilla Chickpea Pasta
  • Kosher salt
  • 1/2 cup extra virgin olive oil, plus more for drizzling before serving
  • 3 to 6 cloves garlic, finely minced
  • 1 large eggplant, diced
  • 2 medium zucchinis, diced
  • 12 ounces cherry tomatoes, halved
  • Freshly ground pepper, to taste
  • 1 cup kalamata olives
  • 15 to 20 basil leaves, hand torn
  • Juice of one lemon, optional


  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Then, drain and return to the pot. Reserve.
  • While the pasta cooks, heat the olive oil in a large skillet, over medium heat. Add the garlic and sauté for about a minute, until fragrant, being careful not to burn it.
  • Add the diced eggplant, zucchini and cherry tomatoes. Cook, stirring occasionally, until softened, about 8 to 10 minutes. Season with salt and pepper.
  • Stir in the olives and basil.
  • Pour the veggie mixture into the pasta. Toss to combine, adding more olive oil if needed.
  • If using, squeeze the lemon into the pasta.
  • Serve immediately!



Leftovers will keep in the fridge for 3-4 days. Eat as a cold pasta salad or reheat!


To reheat, heat more olive oil in a large skillet, then add the cold leftovers. Cook until hot.


If you plan on freezing this dish, make sure to cook the pasta just less than al dente. That way it won't get mushy when thawed and reheated.


Serving: 1g, Calories: 264kcal, Carbohydrates: 23g, Protein: 5g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 15g, Sodium: 184mg, Fiber: 6g, Sugar: 6g