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Greek Salad Penne

25 mins

Greek salad penne in white plate on grey mat



  • 1 pkg (320 gr) Marcangelo Authentic Souvlaki Pork Kabobs

  • 4 cups penne pasta (about 12 oz)

  • 2 cups chopped seeded tomatoes

  • 1 large sweet green pepper, seeded and cut into chunks

  • 1 cup chopped red onion

  • 1 cup kalamata olives

  • 1 1/2 cups crumbled feta cheese


  • 2 tbsp freshly squeezed lemon juice

  • 2 cloves garlic, minced

  • 1/4 cup olive oil

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh oregano

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.

Cooking Instructions

  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.


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