"Greek Salad" Penne

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook as the label directs.

3. 3

   Reserve 1/2 cup cooking water, then drain.

4. 4

   Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat.

5. 5

   Add the bell pepper and cook, stirring occasionally, until just tender, about 3 minutes.

6. 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. 7

   Add the olives, pasta and the reserved pasta cooking water to the pot; cook 1 minute.

8. 8

   Remove from the heat and stir in the arugula and oregano until wilted.

9. 9

   Season with salt and pepper.

10. 10

    Top with the feta and drizzle with olive oil.

11. 11

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.