Feta & Herb "Greek Salad" Penne

Pasta and the ultimate diner salad mash-up. All the familiar flavors of your favorite salad pair with penne to make a satisfying weeknight dinner. A drizzle of creamy feta herb dressing brings all the ingredients together.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Kosher salt

12 ounces penne pasta (preferably spinach-flavored)

2 tablespoons extra-virgin olive oil

1 yellow bell pepper, cut into 1/2-inch strips

One 15-ounce 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 tightly packed baby arugula or spinach (about 3 ounces)

Freshly ground black pepper 

3/4 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette


  1. 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.
  2. 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.
  3. 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.