"Greek Salad" Penne

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

12 ounces penne pasta (preferably spinach-flavored)

3 tablespoons extra-virgin olive oil, plus more for drizzling

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

1 15-ounce can chickpeas, drained and rinsed

4 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes

1/2 cup pitted kalamata olives, rinsed and chopped

5 cups baby arugula (about 3 ounces)

1 tablespoon fresh oregano

Freshly ground pepper

3/4 cup crumbled feta cheese (about 3 ounces)


  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.
  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.
  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.