"Greek Salad" Penne
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
55
Spice
62
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook as the label directs
3
Reserve 1/2 cup cooking water, then drain
4
Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat
5
Add the bell pepper and cook, stirring occasionally, until just tender, about 3 minutes
6
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
7
Add the olives, pasta and the reserved pasta cooking water to the pot; cook 1 minute
8
Remove from the heat and stir in the arugula and oregano until wilted
9
Season with salt and pepper
10
Top with the feta and drizzle with olive oil
11
Photograph by Antonis Achilleos