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overhead view of vegan greek pasta in a large skillet.

Greek Pasta

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


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!




  • 12 oz fusilli pasta
  • 1 tbsp olive oil
  • 1 cup thinly sliced shallots (~2 small-medium shallots)
  • 1/3 cup sun dried tomatoes, thinly sliced
  • 1 cup halved cherry tomatoes
  • 3 cups spinach
  • 1/3 cup kalamata olives, halved
  • 1 cup marinated artichokes, drained and roughly chopped (~14.5 oz jar)
  • 2 tbsp fresh oregano, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/3 cup vegan or regular crumbled feta
  • For topping: toasted pine nuts 


  • 3 tbsp olive oil
  • 3 large cloves garlic, finely minced or pressed
  • 1 tbsp freshly squeezed lemon juice
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • ¼-1/2 tsp red pepper flakes


  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. 


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


  • 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