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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