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.

Recipe courtesy of Food Network Kitchen

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Total:: 25 min
Active:: 25 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Feta & Herb "Greek Salad" Penne
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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