Mediterranean Pasta with Herbed Lemon Olive Oil

Ingredients Herbed Lemon Olive Oil Dressing:

  • ¾ cup Carapelli Unfiltered Organic Extra Virgin Olive Oil
  • 2 tsp freshly squeezed lemon juice
  • 2 tsp oregano, finely chopped
  • 2 tsp parsley, finely chopped
  • ½ tsp red pepper flakes
  • ¼ tsp freshly cracked black pepper
  • ½ tsp salt


Ingredients For The Pasta:

  • 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 tps oregano
  • 1 tsp parsley
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper


STEP 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.

STEP 2 Cook pasta according to package directions.

STEP 3 Heat 2 tbsp of herbed lemon olive oil in a pan heated to medium. Sauté onions for 5 minutes, stirring often. Add garlic and continue to cook for 2-3 minutes, stirring frequently to prevent garlic from burning.

STEP 4 Add in 4 more tbsp of the oil, then add the broccoli. Cook for a few minutes, until slightly softened.

STEP 5 Add mushrooms and sun-dried tomatoes. Cook until mushrooms are softened.

STEP 6 Add whole cherry tomatoes, oregano, parsley, red pepper flakes, salt and black pepper. Stir well and cook until tomatoes are softened.

STEP 7  Add roasted red peppers, artichokes, and olives. Pour in remaining olive oil mixture and cooked pasta. Toss gently with tongs until well coated. Enjoy!