Greek Salad Penne
Time & Servings
Serves 4-6
25 min ready time =
25 min cooking
Ingredients
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1 pkg (320 gr) Marcangelo Authentic Souvlaki Pork Kabobs 5212
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4 cups penne pasta (about 12 oz) 5213
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2 cups chopped seeded tomatoes 5214
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1 large sweet green pepper, seeded and cut into chunks 5215
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1 cup chopped red onion 5216
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1 cup kalamata olives 5217
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1-1/2 cups crumbled feta cheese 5218
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2 tbsp freshly squeezed lemon juice 5219
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2 cloves garlic, minced 5220
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1/4 cup olive oil 5221
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2 tbsp chopped fresh parsley 5222
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1 tbsp chopped fresh oregano 5223
Directions
- Grill Marcangelo pork kabobs over medium heat, turning occasionally, until cooked through, 8 to 10 minutes. Set aside; cut into chunks.
- 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.
- 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.
Tips
• 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.