Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Feta & Herb "Greek Salad" Penne
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 779
- Total Fat
- 36 g
- Saturated Fat
- 6 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 12 g
- Sugar
- 9 g
- Protein
- 20 g
- Cholesterol
- 0 mg
- Sodium
- 865 mg
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.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 779
- Total Fat
- 36 g
- Saturated Fat
- 6 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 12 g
- Sugar
- 9 g
- Protein
- 20 g
- Cholesterol
- 0 mg
- Sodium
- 865 mg
Ingredients
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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.
