Greek Penne Salad with Veggie-Based Penne Pasta

Greek Penne Salad with Veggie-Based Penne Pasta

SERVES 4 | FINISH IN 15 minutes

  • 1 box Veggiecraft Farms Cauliflower Penne
  • 1/2 tbsp iodized salt
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced and pitted
  • 1 cup cucumber, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 3 tbsp lemon juice
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper
  1. In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tbsp of salt to boiling water (optional).
  2. Add Veggiecraft Farms penne, cook uncovered for 7-8 minutes (cook to desired tenderness, but DO NOT OVERCOOK), and stir occasionally.
  3. Strain penne in colander and continue with the remaining recipe steps.
  4. In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic. Set aside.
  5. In a large bowl combine cooked penne pasta, chopped spinach, sliced cucumbers, minced green onions and sliced cherry tomatoes. Add sliced black olives and crumbled feta cheese.
  6. Pour the salad dressing over the pasta salad. Stir to combine.

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I tried this with the sweet potato penne. Wish you had recipes included for the sweet potato variety. Pretty tasty salad. Very confusing ingredient list and instructions though. You do not list spinach, green onions or garlic in the ingredient list, but you do in the instructions. I tried it both ways and I like the addition of the three ingredients. I only had red onion on hand since I shopped by the ingredient list. It was good in the salad.

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