Home - Recipes - Greek Salad Penne

Greek Salad Penne

Serves 4
Ready in 35 mins
Prep time 25 mins
Cooking time 10 mins
573 calories per serving


> pinch kosher salt
> 12 oz penne (preferably spinach-flavored)
> 2 tbsps extra virgin olive oil
> 1 yellow bell pepper, cut into 1/2-inch strips
> 1 (15 oz) can chickpeas, drained and rinsed
> 1 cup grape or cherry tomatoes, halved
> 4 cloves garlic, thinly sliced
> 1/3 cup pitted Kalamata olives, rinsed and chopped
> 3 cups firmly packed baby arugula or spinach
> Freshly ground black pepper
> 3/4 cup Food Network Inspirations Greek Feta Herb Vinaigrette


Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.


Recipe and image courtesy of Kraft Heinz.

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