5 from 2 votes
Greek Pasta Skillet with Burst Cherry Tomatoes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Greek Pasta Skillet with Burst Cherry Tomatoes is a high protein gluten-free meal that’s on the table in 25 minutes!
Course: Main Course
Cuisine: American
Servings: 4
Author: Marcie Bidou
  • 1 box Chickapea Pasta shells
  • 3 tbsp 45 mL extra virgin olive oil, divided
  • 1/2 red onion, chopped
  • 4 garlic cloves, minced
  • 2 cups 336 grams cherry tomatoes
  • 1/2 cup 84 grams pitted kalamata olives, halved, plus 2 tablespoons of olive brine
  • 15 ounce can 420 grams cannelini beans, rinsed and drained
  • 1 tbsp 15 mL freshly chopped oregano or 1 tsp dried
  • 1/2 cup 84 grams crumbled feta cheese
  • 15 mL freshly chopped oregano or parsley, for garnish
  1. Fill a large saucepan with water, cover, and bring to a boil over high heat. Cook Chickapea Pasta according to package instructions and reserve 1/2 cup of the cooking liquid.

  2. Heat 1 tablespoon of the olive oil in large skillet over medium heat. Add the onion and cook for 2-3 minutes or until slightly softened.
  3. Add the remaining 2 tablespoons olive oil, garlic, and cherry tomatoes along with a pinch of salt. Cook for 5-7 minutes or until the cherry tomatoes burst.

  4. Add the kalamata olives, brine, beans, and oregano and cook for 5 minutes longer.
  5. Add the Chickapea Pasta and 1/4 - 1/2 cup of the reserved cooking liquid and season with salt and pepper, to taste.

  6. Top with crumbled feta and oregano or parsley. Serve and enjoy!

Recipe Notes