This vibrant vegan Greek pasta is a flavorful, nutrient-packed meal ready in under 30 minutes.
Loaded with fiber-rich spinach, protein from vegan feta, and heart-healthy olives and artichokes, it’s a perfect balance of taste and nutrition.
The garlic-lemon dressing adds a zesty punch, making this dish ideal for quick weeknight dinners, satisfying lunches, or easy meal prep.
25-Minute Flavorful Greek Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 Large skillet or frying pan
- 1 mixing bowl (for dressing)
- 1 whisk or fork (for mixing dressing)
- 1 knife and cutting board
Ingredients
Pasta & Veggies:
- 12 oz fusilli pasta
- 1 tbsp olive oil for sautéing
- 1 cup shallots thinly sliced (~2 small-medium)
- ⅓ cup sun-dried tomatoes thinly sliced
- 1 cup cherry tomatoes halved
- 3 cups fresh spinach
- ⅓ cup kalamata olives halved
- 1 cup marinated artichokes roughly chopped (~14.5 oz jar)
- 2 tbsp fresh oregano finely chopped
- ¼ cup fresh parsley finely chopped
Cheese & Topping:
- ⅓ cup vegan or regular crumbled feta
- Toasted pine nuts for serving
Dressing:
- 3 tbsp olive oil
- 3 cloves garlic minced or pressed
- 1 tbsp fresh lemon juice
- 1 ½ tsp Dijon mustard
- ½ tsp salt
- ¼ –½ tsp red pepper flakes
Instructions
- Prepare the Pasta: Begin by bringing a large pot of salted water to a rolling boil. The water should taste slightly salty, as this will season the pasta from the inside. Add 12 ounces of fusilli pasta to the boiling water and cook according to the package instructions until al dente—firm to the bite but fully cooked. While the pasta cooks, occasionally stir to prevent sticking. Once cooked, drain the pasta thoroughly and toss with a small drizzle of olive oil to prevent it from clumping together. Set aside in a large bowl.
- Make the Garlic Lemon Dressing: While the pasta is cooking, prepare the dressing. In a small mixing bowl, combine 3 tablespoons of olive oil with 3 finely minced or pressed garlic cloves. Add 1 tablespoon of freshly squeezed lemon juice, 1 ½ teaspoons of Dijon mustard, ½ teaspoon of salt, and ¼ to ½ teaspoon of red pepper flakes, depending on your preferred level of heat. Whisk the ingredients vigorously until fully emulsified, creating a smooth, flavorful dressing. Set this aside for 15–20 minutes to allow the garlic to infuse into the olive oil, maximizing its aromatic flavor.
- Sauté the Shallots: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add 1 cup of thinly sliced shallots (or onions if preferred). Sauté for 5–7 minutes, stirring occasionally, until the shallots are softened and slightly caramelized. They should turn a gentle golden brown, releasing a sweet, savory aroma that will form the flavor base for the dish.
- Incorporate Sun-Dried and Cherry Tomatoes: Add ⅓ cup of thinly sliced sun-dried tomatoes to the skillet, cooking for 2–3 minutes to allow their intense flavor to meld with the shallots. Then, add 1 cup of halved cherry tomatoes, stirring gently. The cherry tomatoes will start to soften and release a hint of their juice, creating a naturally sweet and tangy layer of flavor. Cook for another 2 minutes, being careful not to over-soften them; they should maintain some texture.
- Add Spinach, Olives, and Artichokes: Next, incorporate the fresh vegetables and Mediterranean flavors. Add 3 cups of fresh spinach, ⅓ cup of halved kalamata olives, and 1 cup of marinated artichokes (drained and roughly chopped) to the skillet. Stir gently to combine, allowing the spinach to wilt slightly and the olives and artichokes to warm through. Cook for 5 minutes, letting all the flavors mingle while maintaining the bright, fresh colors of the vegetables.
- Mix in Fresh Herbs: Add 2 tablespoons of finely chopped fresh oregano and ¼ cup of finely chopped parsley to the skillet. Stir thoroughly to distribute the herbs evenly throughout the vegetable mixture. The fresh herbs bring aromatic, vibrant notes that elevate the dish, making it taste bright and garden-fresh.
- Combine Pasta and Dressing: Once the vegetables and herbs are well incorporated, add the drained pasta to the skillet. Pour the prepared garlic lemon dressing over the warm ingredients. Using tongs or a large spoon, toss everything together gently but thoroughly, ensuring that each piece of pasta is coated evenly with the dressing and interspersed with vegetables, olives, and herbs.
- Add Feta and Pine Nuts: Remove the skillet from heat and sprinkle ⅓ cup of crumbled vegan or regular feta over the pasta. Gently fold it in to add creamy, tangy bites throughout the dish. For added crunch and a nutty flavor, finish by topping with a generous handful of toasted pine nuts. These textures and flavors contrast beautifully with the tender pasta and vegetables.
- Serve and Enjoy: Transfer the pasta to serving bowls or a large platter. You can serve it warm for a comforting dinner or allow it to cool slightly and enjoy it as a pasta salad for lunch or meal prep. The garlic-lemon dressing ensures the pasta remains flavorful even after chilling. Optionally, garnish with extra fresh parsley or a light drizzle of olive oil before serving.
Notes
- Shallots: Shallots provide a mild, slightly sweet flavor that complements the Mediterranean ingredients perfectly. If you don’t have shallots, yellow or red onions are a fine substitute, though the flavor will be slightly sharper. Slice them thinly to ensure they cook evenly.
- Sun-Dried Tomatoes: We recommend using dry sun-dried tomatoes rather than oil-packed for a more concentrated flavor. Chop them finely to prevent overly chewy pieces in the pasta. If you prefer a milder taste, you can replace them with extra cherry tomatoes.
- Artichokes: Olive oil–marinated artichokes add depth and richness. If you have only water-packed artichokes, rinse them well and drain before adding to maintain the intended flavor balance.
- Dressing: Whisk the garlic, lemon juice, olive oil, and seasonings ahead of time. Letting it sit for 15–20 minutes allows the garlic to infuse, creating a more uniform and aromatic flavor throughout the pasta.
- Pasta Choice: Fusilli is ideal for holding the dressing and ingredients, but any short, ridged pasta such as penne, rotini, or farfalle will work well.
Chef’s Secrets: Unlock Maximum Flavor Potential
The key to a perfectly balanced Greek pasta lies in timing and layering flavors.
Begin by caramelizing shallots until golden, which creates a naturally sweet base.
Sun-dried tomatoes and olives should be added gradually to allow their flavors to meld without overpowering the dish.
Let the garlic-lemon dressing sit before combining it with pasta—the brief marination intensifies the aroma and ensures every bite is flavorful.
Finally, folding in fresh herbs at the end preserves their brightness, giving the dish a fresh, Mediterranean finish.
Serving Suggestions: Perfect Pairing Ideas
This Greek pasta shines on its own as a wholesome main course, but it also pairs beautifully with simple sides.
Serve alongside a crisp green salad with cucumbers, red onion, and a light vinaigrette for a refreshing contrast.
For heartier meals, accompany it with warm, crusty bread or grilled vegetables.
Sprinkle extra pine nuts or a drizzle of olive oil just before serving to elevate the textures and flavors.
This dish can also double as a make-ahead pasta salad for picnics or office lunches.
Storage Tips: Keep Pasta Fresh Longer
Store leftover pasta in an airtight container in the refrigerator for up to 5 days.
To maintain texture, avoid overmixing after refrigeration; the pasta may absorb some dressing and soften over time.
If serving cold, gently toss with a bit of olive oil to refresh.
For reheating, warm over low heat on the stovetop or microwave until just heated through, adding a splash of water or extra olive oil if necessary to loosen the sauce.
Frequently Asked Questions
1. Can I make this pasta gluten-free?
Absolutely! Use gluten-free fusilli or another short pasta variety. The cooking time may vary slightly, so check for al dente texture to prevent mushy pasta.
2. Can I prepare this ahead of time?
Yes, this pasta is perfect for meal prep. Make the dressing and vegetable mix ahead, then toss with pasta just before serving or store fully combined in the fridge.
3. Can I use fresh tomatoes instead of sun-dried?
You can, but sun-dried tomatoes provide a concentrated, tangy flavor. If using only fresh tomatoes, consider roasting them briefly to enhance sweetness and depth.
4. Is this recipe suitable for vegans?
Yes, simply use vegan feta to keep it plant-based. The rest of the ingredients are naturally vegan, making it a protein-rich, fiber-packed meal.
5. Can I freeze this pasta?
It’s best enjoyed fresh or refrigerated. Freezing may alter the texture of the pasta and vegetables, especially spinach and artichokes. If needed, freeze only the pasta and reheat gently with fresh dressing.
