Best Greek Salad Penne Recipes

Feta & Herb

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

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.
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.
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.

Penne Pasta Salad Greek Style image

Provided by peterjanet72

Categories Penne

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (450 g) package penne pasta, boiled as per pkg. directions
1/2 green bell pepper, thin sliced
1/2 red bell pepper, thin sliced
1 plum tomato, diced
1/4 cup red onion, thin sliced
1 cup extra virgin olive oil
1/2 cup white wine vinegar
1 lemon, juice and zest of
1 tablespoon Dijon mustard
1 minced garlic clove
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 cup Greek feta cheese, crumbled
1/2 cup parmesan cheese, grated

Steps:

Combine all the dressing ingredients except the cheeses in a bowl and set aside.
Combine pasta, peppers , tomato, and onion in another bowl.
Pour dressing over pasta mix, add feta and mix well.
Top with Parmesan cheese.
Cool and refrigerate 4-5 hours to blend the flavours.

Greek Penne Pasta Salad image

Provided by GLENDA VANEVERY

Time 1h15m

Number Of Ingredients 7

16 oz box penne pasta
1 red onion sliced thin and quartered
1 medium green pepper sliced thin and each slice cut in half
2-8 oz containers of crumbled feta cheese
1 pkg grape tomatoes cut in half
2 sm can(s) sliced black olives
2 bottle kraft greek vinegrette salad dressing

Steps:

1. Cook pasta according to package directions until soft, (do not cook el dente) Rinse well with cold water and shake out excess water.
2. Combine all other ingredients, adding cheese last. Add 1 bottle of dressing, and mix well. I put down 2 bottles in the ingredients section, because I always add more then 1 bottle. Chill. Prior to serving stir salad well, to mix dressing at the bottom of the bowl.