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"greek salad" penne recipe

"greek salad" penne recipe

By Nathan Kim
15’ Prep time
10’ Cook time
25’ Total time
609 Calories
4 Serving
Nathan Kim 0 Followers

Step by Step

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Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
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Step 2

Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, garlic, red pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes.
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Step 3

Add the olives, pasta and the reserved pasta cooking water to the pot; cook 1 minute. Remove from the heat and stir in the arugula and oregano until wilted. Season with salt and pepper. Top with the feta and drizzle with olive oil.

Ingredient

  • Garlic
    Garlic
  • Red pepper flakes
    Red pepper flakes
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Bell pepper
    Bell pepper
  • Fresh oregano
    Fresh oregano
  • Penne pasta (preferably spinach-flavored)
    Penne pasta (preferably spinach-flavored)
  • Crumbled feta cheese (about 3 ounces)
    Crumbled feta cheese (about 3 ounces)
  • Pitted kalamata olives
    Pitted kalamata olives
  • Baby arugula (about 3 ounces)
    Baby arugula (about 3 ounces)
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