Penne Salad with Winter Greens

Penne Salad with Winter Greens

Serves 6

If using chard or collard greens, slice them thinly then sauté them in a bit of olive oil or steam them in a steamer basket set over simmering water until tender.

  • 1 pound dried penne pasta
  • 1 tomato, chopped
  • 1 green onion, chopped
  • Juice of 2 lemons
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 1/2 cup basil
  • 1 pound winter greens such as raw spinach, or cooked chard or collards, thinly sliced
  • 3 ounces sheep or goat feta cheese, crumbled
  • 1/2 cup pitted Kalamata olives
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
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Cook pasta according to directions on package. Drain well. Meanwhile, put tomatoes, green onions, lemon juice, oil, garlic, and basil into a blender or food processor and puree until smooth. Pour this mixture over drained cooked pasta, then add greens, feta, olives, salt and pepper and toss gently to combine. Serve warm or at room temperature.

Nutritional Info: 
Per Serving:400 calories (90 from fat), 10g total fat, 3g saturated fat, 15mg cholesterol, 530mg sodium, 68g carbohydrate (6g dietary fiber, 5g sugar), 15g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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