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Home » Recipes » Pasta

Greek Pasta

Published: Mar 29, 2021 by Lexi

191 shares
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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!

overhead view of vegan greek pasta in a large skillet.

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!
overhead view of vegan greek pasta in a blue bowl.

Ingredients

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

overhead view of ingredients for greek pasta in small bowls.

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. 

on the left: garlic olive oil dressing in a bowl. on the right: sautéed shallots and sun dried tomatoes.

(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. 

on the left: sautéed spinach and tomatoes. on the right: sautéed ingredients for greek pasta.

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

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

before and after stirring together greek pasta.

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.
overhead view of vegan greek pasta in a large skillet.

Related recipes

  • Greek Chickpea Salad
  • Vegan One Pot Pasta
  • Vegan Sun-Dried Tomato Pasta
  • Vegan Italian Chopped Salad

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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overhead view of vegan greek pasta in a large skillet.

Greek Pasta


★★★★★

5 from 2 reviews

  • Author: Lexi
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
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Description

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!


Ingredients

Scale

Pasta:

  • 12 oz fusilli pasta
  • 1 tbsp olive oil
  • 1 cup thinly sliced shallots (~2 small-medium shallots)
  • ⅓ cup sun dried tomatoes, thinly sliced
  • 1 cup halved cherry tomatoes
  • 3 cups spinach
  • ⅓ cup kalamata olives, halved
  • 1 cup marinated artichokes, drained and roughly chopped (~14.5 oz jar)
  • 2 tbsp fresh oregano, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • ⅓ cup vegan or regular crumbled feta
  • For topping: toasted pine nuts 

Dressing: 

  • 3 tbsp olive oil
  • 3 large cloves garlic, finely minced or pressed
  • 1 tbsp freshly squeezed lemon juice
  • 1 ½ tsp dijon mustard
  • ½ tsp salt
  • ¼-½ teaspoon red pepper flakes

Instructions

  1. Cook pasta in salted water according to package directions until al dente. 
  2. To make the dressing, whisk together olive oil, garlic, lemon juice, dijon, salt and red pepper flakes. Set aside. 
  3. 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. 
  4. Add in spinach, tomatoes, 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. 

Notes

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, which adds a bit more flavor. You can also sub with water-packed artichokes if preferred.  

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. 

Storage: store leftovers in the fridge for up to 5 days. 

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Greek

Nutrition

  • Serving Size:
  • Calories: 565
  • Sugar: 9.3 g
  • Sodium: 697.6 mg
  • Fat: 19.7 g
  • Carbohydrates: 82.8 g
  • Fiber: 9.1 g
  • Protein: 17.1 g

Keywords: greek pasta

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Gluten Free and Vegan Pasta Recipes

  • Pasta with Pea Sauce
  • Quick Hummus Pasta with Veggies
  • Vegan Lasagna
  • Vegan Mushroom Pasta

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Daniel

    August 06, 2021 at 11:51 pm

    So delicious!

    ★★★★★

    Reply
    • Lexi

      August 16, 2021 at 9:19 am

      Thank you so much, so glad you enjoyed!

      Reply
  2. Patti

    June 03, 2021 at 8:08 pm

    Fabulous! Perfect summer salad when served cold. Will definitely make again!!

    ★★★★★

    Reply

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