Pin it My tiny apartment kitchen smelled like a Greek island getaway the first time I made this, lemon and garlic wafting through the windows while my neighbor asked what restaurant I ordered from.
Last summer I served this at a backyard dinner and watched three friends who swear they hate pasta bowls go back for seconds, the feta crumbling over everything as they reached across the table.
Ingredients
- 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same speed, a trick I learned after serving raw middle chicken once
- 2 tbsp olive oil for marinade: Use the good stuff here since it penetrates the meat
- 1 lemon zested and juiced: Zest first before cutting or you will struggle like I always do
- 2 garlic cloves minced: Fresh garlic makes a difference powder cannot touch
- 1 tsp dried oregano plus 1/2 tsp for dressing: Rub the oregano between your fingers first to wake up the oils
- 1/2 tsp salt and 1/4 tsp black pepper: Season generously because pasta absorbs flavor
- 300 g short pasta: Penne or fusilli catch the dressing in those perfect little crevices
- 1 cup cherry tomatoes halved: The smaller ones are sweeter and burst when you bite them
- 1 cup cucumber diced: English cucumbers work best since they have fewer seeds
- 1/2 cup Kalamata olives pitted and sliced: These bring that authentic briny punch
- 1/2 small red onion thinly sliced: Soak the slices in cold water for 10 minutes if raw onion bites too much
- 100 g feta cheese crumbled: Get the block and crumble it yourself for better texture
- 2 tbsp fresh parsley chopped: Add this last so it stays bright and pretty
- 2 tbsp extra virgin olive oil: This makes the dressing silky and rich
- 1 tbsp red wine vinegar: Brightens everything without overwhelming
- 1 tsp Dijon mustard: The secret that keeps dressing from separating
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a shallow dish. Add the chicken and turn to coat, then let it sit for at least 15 minutes while you prep everything else.
- Get the pasta going:
- Cook the pasta according to package directions, then drain and rinse under cold water. This stops the cooking and keeps the pasta from getting gummy.
- Cook the chicken:
- Heat a grill pan or skillet over medium heat and cook the chicken for 6 to 7 minutes per side. Let it rest for a few minutes before slicing into thin strips against the grain.
- Build the bowl:
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, olives, and red onion. Toss gently so you do not mash the tomatoes.
- Make the dressing:
- Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until emulsified. Pour over the pasta mixture and toss well.
- Finish and serve:
- Arrange the sliced chicken on top, scatter with feta and parsley, and serve immediately. The warm chicken against the cold pasta is pure magic.
Pin it This recipe became my go-to for exhausted weeknights when I want something that feels special but requires zero brain power.
Make It Your Own
Grilled shrimp works beautifully here and cooks even faster than chicken. Just season them with salt, pepper, and a little oregano before tossing on the grill.
Add More Greens
Handfuls of baby spinach or arugula wilted slightly from the warm pasta make this feel even more substantial. I add them right before the dressing so they do not get soggy.
Wine Pairing Notes
A crisp Sauvignon Blanc cuts through the feta and olives perfectly. Any Greek white wine like Assyrtiko feels like the obvious choice and makes the whole meal feel transported.
- Whole grain pasta adds nuttiness and fiber if you want more substance
- Dairy free feta actually works surprisingly well in this
- The bowl keeps in the fridge for 2 days and tastes even better the next day
Pin it Hope this brings a little Mediterranean sunshine to your table like it has to mine so many nights.
Recipe FAQ
- → Can I prepare this ahead of time?
Yes, this dish is excellent for meal prep. Cook and cool all components separately, then store in an airtight container. Combine with dressing just before eating to prevent the pasta from becoming soggy. Best consumed within 3 days.
- → What proteins work as substitutes for chicken?
Grilled shrimp is an excellent seafood alternative. You can also use grilled turkey breast, chickpeas for a vegetarian option, or pan-seared tofu for a vegan adaptation. Maintain similar cooking times and seasoning.
- → How do I make this dish dairy-free?
Replace feta cheese with dairy-free feta alternatives available at most grocery stores, or simply omit it. Use gluten-free pasta if needed. The olive-based dressing is naturally dairy-free, so the dish remains flavorful without the cheese.
- → Should I serve this hot or cold?
This bowl is best served chilled or at room temperature for authentic Mediterranean style. However, you can warm it gently if preferred. Avoid heating after adding feta to prevent melting. Keep the fresh herbs as a garnish for optimal texture.
- → What wine pairs best with this meal?
Crisp white wines complement this dish beautifully. Try Sauvignon Blanc, Greek Assyrtiko, or Pinot Grigio. The acidity cuts through the richness of the feta and olive oil while highlighting the fresh citrus notes from the lemon.
- → Can I make the dressing ahead?
Absolutely. Prepare the dressing up to 2 days in advance and store in a sealed jar in the refrigerator. Shake well before using. This actually allows the flavors to meld together, creating a more developed taste profile.