Greek Salad Penne

Time & Servings
Serves 4-6
25 min ready time =
25 min cooking
  • 1 pkg (320 gr) Marcangelo Authentic Souvlaki Pork Kabobs 5212
  • 4 cups penne pasta (about 12 oz) 5213
  • 2 cups chopped seeded tomatoes 5214
  • 1 large sweet green pepper, seeded and cut into chunks 5215
  • 1 cup chopped red onion 5216
  • 1 cup kalamata olives 5217
  • 1-1/2 cups crumbled feta cheese 5218
  • 2 tbsp freshly squeezed lemon juice 5219
  • 2 cloves garlic, minced 5220
  • 1/4 cup olive oil 5221
  • 2 tbsp chopped fresh parsley 5222
  • 1 tbsp chopped fresh oregano 5223
  1. Grill Marcangelo pork kabobs over medium heat, turning occasionally, until cooked through, 8 to 10 minutes. Set aside; cut into chunks.
  2. At the same time, cook pasta in a large pot of boiling salted water until al dente, 8 to 10 minutes. Drain well and transfer to bowl. Stir in tomatoes, pepper, onion, olives and feta. Stir in pork.
  3. Whisk together lemon juice, garlic and olive oil. Add to salad along with parsley and oregano. Toss until well combined. Season to taste with salt and pepper.


• If fresh oregano is unavailable, stir 1 tsp dried oregano into vinaigrette.

• Always grease the grill before grilling to facilitate turning.

• Seeding the tomato ensures that the penne mixture doesn’t get too soggy.

• To seed a tomato, cut tomato in half horizontally, so that the inner flesh is exposed. Using your fingers, gently pry the seeds out of the interior.

Marcangelo Fast Pass:

Add a little olive oil and lemon juice to the Tzatziki packets that come with the Kabobs to thin it out and use that as a vinaigrette.