Greek Pasta

This easy vegan greek pasta is ready in less than 30 minutes and tastes great warm or cold as pasta salad! It's made with sun dried tomatoes, spinach, artichokes, kalamata olives and a garlic lemon dressing. Perfect for a quick weeknight dinner!

Why we love this recipe

• Quick and easy: this recipe comes together with minimal prep time and less than 30 minutes of cooking. Perfect for any skill level!
• Allergy friendly: this greek pasta is vegan friendly (we use vegan feta cheese) and so easy to make gluten free with one simple swap.
• Perfect for weeknight dinner or make-ahead lunch: I love making a big batch of this greek pasta for a meal prep friendly lunch. It tastes just as great cold as it does warm, so it's perfect for taking on-the-go.
• Delicious! This greek pasta is perfectly balanced with salty, acidic, briney, herby and sweet components. It's everything you want in an easy dinner!

Ingredients

Here are the key ingredients you'll need to make this vegan greek pasta:

Ingredient Notes

• Pasta: we used fusilli pasta here, but pretty much any variety will work. Feel free to sub with gluten free pasta of choice.
• Shallots: feel free to sub with an equal amount of yellow or red onion.
• Sun-dried tomatoes: we used dry sun dried tomatoes (instead of oil-packed) in this recipe. Sun dried tomatoes are pretty intensely flavorful, so make sure to chop them finely before adding to the recipe. If you don't like them, feel free to leave out and sub with more fresh tomatoes.
• Artichokes: we used olive oil marinated artichokes in this greek pasta, which adds a bit more flavor to the recipe. You can also sub with water-packed artichokes if preferred.
• Olives: we used kalamata olives, but this pasta would also be great with castelvetrano, cerignola or niçoise olives.
• Spinach: feel free to sub with baby kale or another leafy green like swiss chard.
• Fresh herbs: fresh parsley and oregano add so much flavor to this greek pasta. Fresh basil would also be a great addition. If you don't have any fresh, use 2 teaspoon each of dried.
• Feta: we use vegan feta from VioLife. If you're not vegan or dairy free, regular feta is perfectly fine!

Step-by-step instructions

Cook pasta in salted water according to package directions until al dente. 

(1) To make the dressing, whisk together olive oil, garlic, lemon juice, dijon, salt and red pepper flakes. Set aside. 

(2) Add olive oil to a large skillet over medium heat. Add shallots and sauté for 5-7 minutes, until softened and slightly browned. Add sun dried tomatoes and continue cooking for a few minutes. 

(3) Add in spinach and tomatoes and cook until spinach is wilted.

(4) Add in olives, artichokes, oregano and parsley, stir well and continue cooking for 5 minutes. 

(5) Add in drained pasta and olive oil/garlic sauce. Toss well to combine. 

(6) Serve topped with vegan feta and pine nuts. 

Expert Tips

• Dressing: We make the garlic olive oil dressing first so it has 15-20 minutes to marinade. The garlic really infuses into the olive oil so when you add it to the pasta, the flavor is much more evenly distributed.
• Garlic press: we typically call for minced garlic, but I love using a garlic press in this recipe to really extract all of that flavor for the dressing!
• Always use freshly squeezed lemon juice! Bottled lemon juice typically contains preservatives and doesn't taste nearly as fresh or flavorful.
• Storage: store leftovers in the fridge for up to 5 days.

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