25-Minute Flavorful Greek Pasta
A quick, plant-based Greek pasta packed with fresh vegetables, olives, artichokes, and a zesty garlic-lemon dressing. Perfect for warm dinners or chilled pasta salad, it’s high in fiber, plant protein, and healthy fats. Ready in 25 minutes, this recipe is a nutritious, satisfying option for everyday meals or meal prepping for the week.
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.
