Grecian Penne Pasta Salad

By WEEK Producer

Variation of Grecian Penne Pasta Salad


Ashley Simper, MS, RD, LDN, Community/Outpatient Dietitian, OSF Saint Francis Medical Center


6 cups whole grain penne pasta, cooked

2 Tbsp extra-virgin olive oil

1 Tbsp minced garlic

1 cup chopped white onion

2 (14 ounce) cans artichoke hearts, drained, rinsed and chopped

6 oz cherry tomatoes, halved

1 (5 oz) container crumbled reduced-fat feta cheese

1 (3.8 oz can) sliced black olives, drained

3 Tbs fresh chopped or 1 Tbsp dried parsley

3 Tbsp fresh chopped or 1 Tbsp dried oregano

1 ½ Tbsp fresh squeezed lemon juice

½ tsp salt

½ tsp pepper


In a large bowl, combine all ingredients and toss until well combined.


Serves 12