Save My neighbor handed me a container of this pasta over the fence one Sunday afternoon, insisting I try it while it was still cool from her fridge. One bite and I was texting her for the recipe before I even finished chewing. The way the salty feta melted slightly into the lemony chicken, the snap of cold cucumber against warm pasta it just worked. I've been making my own version ever since, tweaking it every time until it felt like mine.
I brought this to a potluck once, worried it was too simple compared to everyone else's casseroles and baked dishes. It was the first bowl emptied. Three people asked for the recipe, and one friend admitted she ate it cold for breakfast the next morning. That's when I realized that bright, fresh flavors don't need to apologize for being easy.
Ingredients
- Boneless, skinless chicken breasts: These become incredibly tender when marinated in lemon and garlic, and slicing them thin after cooking makes every bite feel generous without being heavy.
- Olive oil (for marinating): This helps the lemon and garlic cling to the chicken and keeps it moist during cooking.
- Lemon, zested and juiced: The zest gives you that floral, bright punch while the juice tenderizes the meat and adds acidity that wakes up the whole dish.
- Garlic cloves, minced: Fresh garlic is a must here, it melts into the marinade and perfumes the chicken as it cooks.
- Dried oregano (for chicken): This is the herb that makes it taste unmistakably Greek, earthy and slightly bitter in the best way.
- Salt and freshly ground black pepper (for chicken): Simple seasoning that lets the lemon and oregano shine.
- Short pasta (penne, fusilli, or rotini): The ridges and shapes catch the dressing and little bits of feta, making every forkful complete.
- Cherry tomatoes, halved: They add bursts of sweetness and juice that mix with the dressing, choose the ripest ones you can find.
- Cucumber, diced: This adds a cool crunch that contrasts perfectly with the warm chicken and soft pasta.
- Kalamata olives, pitted and sliced: Their briny, fruity flavor is irreplaceable, don't skip them even if you think you don't like olives.
- Red onion, thinly sliced: A little sharpness and color, if raw onion is too strong for you, soak the slices in cold water for five minutes first.
- Feta cheese, crumbled: Creamy, salty, tangy, it ties everything together and melts just slightly when tossed with warm pasta.
- Fresh parsley, chopped: A handful of this makes the whole bowl look alive and adds a peppery freshness.
- Extra virgin olive oil (for dressing): Use the good stuff here, it's one of only a few ingredients in the dressing and you'll taste the difference.
- Red wine vinegar: It adds tang and a subtle fruitiness that complements the tomatoes and olives.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a hint of sharpness.
- Dried oregano (for dressing): Echoes the herb in the chicken and pulls the whole dish together.
Instructions
- Marinate the chicken:
- In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper until it smells bright and garlicky. Add the chicken breasts, turning them to coat, and let them sit for at least 15 minutes, though an hour or two in the fridge will give you even more flavor.
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until it's just al dente. Drain it and rinse under cold water to stop the cooking and cool it down, this keeps the pasta from turning mushy later.
- Grill the chicken:
- Heat a grill pan or skillet over medium heat and cook the marinated chicken for 6 to 7 minutes per side, until it's golden and cooked through. Let it rest for a few minutes, then slice it thinly against the grain so every piece is tender.
- Combine the vegetables:
- In a large bowl, toss together the cooled pasta, halved cherry tomatoes, diced cucumber, sliced olives, and thinly sliced red onion. Everything should look colorful and inviting.
- Make the dressing:
- In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until it emulsifies and thickens slightly. Pour it over the pasta and vegetables and toss everything until it's lightly coated.
- Assemble and serve:
- Top the pasta with the sliced chicken, crumbled feta, and chopped parsley. Give it one last gentle toss or leave the chicken arranged on top for a prettier presentation.
Pin it I made this the night before a long road trip and packed it in a cooler. We ate it cold at a rest stop with plastic forks, sitting on a picnic table under a tree, and it tasted better than any restaurant meal we could have stopped for. Something about the way the flavors had mingled overnight made it perfect. That's when I started thinking of it less as a recipe and more as a little escape.
Making It Your Own
This bowl is incredibly flexible. I've swapped the chicken for grilled shrimp when I wanted something lighter, and I've added handfuls of baby spinach or peppery arugula when I felt like I needed more greens. Whole grain pasta makes it heartier, and gluten free pasta works beautifully if you need it to. Sometimes I'll toss in roasted red peppers or marinated artichoke hearts if I have them in the pantry. The bones of the recipe stay the same, but it never tastes boring.
Serving and Storing
Serve this at room temperature or cold, it's one of those rare dishes that doesn't need reheating. If you're meal prepping, keep the feta and parsley separate until you're ready to eat so they stay fresh and vibrant. It keeps well in the fridge for up to three days, though the cucumbers may release a little water. Just give it a quick stir and taste it, you might want to add a drizzle more olive oil or a squeeze of lemon to brighten it back up. I've even packed it in jars for lunch and it held up perfectly.
What to Serve Alongside
This bowl is filling enough to stand on its own, but it pairs beautifully with warm pita bread or a simple side of hummus and veggies. If you're serving it for a crowd, a crisp green salad with a lemon vinaigrette echoes the flavors without overwhelming them. A glass of chilled Sauvignon Blanc or a Greek white wine like Assyrtiko feels right, but sparkling water with a slice of lemon works just as well.
- Warm pita or flatbread for scooping.
- A simple cucumber and tomato salad on the side.
- Lemon sorbet or fresh fruit for dessert.
Pin it This is the kind of meal that makes you feel good while you're eating it and even better after. It's bright, satisfying, and somehow both simple and special at the same time.
Frequently Asked Questions
- → Can I prepare this dish ahead of time?
Yes, you can assemble the pasta salad a few hours in advance and refrigerate. Keep the grilled chicken separate and add it just before serving to maintain its texture. The flavors actually deepen when left to sit for a few hours.
- → What pasta shapes work best?
Short pasta varieties like penne, fusilli, and rotini work wonderfully as they catch the dressing and vegetables. Avoid long pasta like spaghetti, which tends to clump in a cold salad.
- → How do I cook the chicken if I don't have a grill pan?
A regular skillet or even an outdoor grill works perfectly. You want medium heat to ensure the chicken cooks through without burning the exterior. Aim for 6-7 minutes per side depending on thickness.
- → Can I use frozen chicken?
Always thaw chicken completely before cooking for even heat distribution. Marinate thawed chicken for at least 15 minutes to infuse the lemon and oregano flavors throughout the meat.
- → What are good substitutions for feta cheese?
Goat cheese, ricotta salata, or even mozzarella balls work well. For dairy-free options, use cashew-based feta alternatives. Each brings a slightly different flavor profile to the bowl.
- → Is this suitable for meal prep?
Absolutely. Store the components separately: cooked pasta, dressing, vegetables, and chicken in different containers. Assemble just before eating to keep everything fresh and prevent the pasta from becoming soggy.