Save Last summer my neighbor Maria brought over a bowl of something she called village pasta after I mentioned feeling overwhelmed by a kitchen renovation. We sat on unpacked boxes eating this cold, and I forgot entirely about the chaos around me. The combination of bright lemon, salty feta, and tender chicken just worked like magic on a stressful day. Now it's my go-to when I want something that feels like a vacation but takes minimal effort.
I made this for my book club last month and watched three people who swore they hated olives go back for seconds. Something about the tangy feta against the crisp vegetables makes even skeptics reconsider their positions. Now it's the most requested dish at any gathering where people are eating casually and standing around.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Boneless chicken breasts: The marinade here does all the heavy lifting so dont skip the lemon zest step
- Short pasta: Penne or rotini catch all those little vegetable pieces and crumbled feta better than long noodles
- Cherry tomatoes: They burst when you bite into them adding juice that no dressing can replicate
- Kalamata olives: These bring that essential Greek punch but any briny olive works if thats what you have
- Feta cheese: Creamy feta crumbles differently than the crumbly stuff so buy the block and break it yourself
- Red wine vinegar: Something about this vinegar just makes all the Mediterranean flavors sing together
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon zest and juice, garlic, oregano, salt and pepper in a shallow dish. Add the chicken and turn to coat, then let it sit while you prep everything else.
- Cook and cool the pasta:
- Boil the pasta until just tender, then drain and rinse under cold water until its completely cool. This stops the cooking and prevents mushy pasta later.
- Grill the chicken:
- Heat a grill pan or skillet over medium heat and cook the chicken about seven minutes per side. Let it rest for five minutes before slicing into thin strips.
- Make the dressing:
- Whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano and seasonings until it looks creamy and combined.
- Assemble the bowls:
- Toss the cooled pasta with the tomatoes, cucumber, olives and red onion. Add the dressing and mix gently, then top with sliced chicken and crumbled feta.
Pin it My daughter asked me to pack this in her lunchbox every day for two weeks straight after trying it at a picnic. Something about eating it cold makes the flavors even better than when it first comes together.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
Grilled shrimp works beautifully here if you want something lighter. I also toss in baby arugula sometimes when the garden is overflowing and the slight pepperiness is unexpected but welcome.
Serving Suggestions
A crisp white wine cuts through the richness of the feta and olive oil perfectly. Greek wines like Assyrtiko are traditional but any Sauvignon Blanc you enjoy will work just as well.
Make Ahead Strategy
The chicken marinade can sit overnight and actually gets better with time. Keep the dressing separate until serving and toss everything at the last minute for the freshest result.
- Chop the vegetables in the morning and store them in the fridge
- The pasta can be cooked and rinsed up to a day ahead
- Wait to crumble the feta until right before serving to prevent it from becoming mealy
Pin it This is the kind of recipe that makes people think you put in way more effort than you actually did.
Frequently Asked Questions
- → Can I make this ahead of time?
Yes, this dish works well as a make-ahead meal. Prepare the components separately and store in airtight containers. Combine and dress just before serving to keep the pasta from becoming soggy. The flavors actually deepen when prepared a few hours ahead.
- → What pasta shapes work best?
Short pasta shapes like penne, fusilli, or rotini work best as they catch the dressing and vegetables. Avoid long pasta like spaghetti, which doesn't mix as evenly. Whole grain or gluten-free options are excellent alternatives with similar cooking times.
- → How can I substitute the chicken?
Grilled shrimp is an excellent swap, requiring only 2-3 minutes per side. Baked or grilled tofu works for vegetarian options. Turkey breast or even canned chickpeas provide hearty alternatives while maintaining the Mediterranean flavor profile.
- → What wine pairs well with this dish?
Crisp, acidic white wines complement the bright lemon and olive flavors beautifully. Sauvignon Blanc, Pinot Grigio, and Greek whites like Assyrtiko are excellent choices. The acidity cuts through the richness of the feta and olive oil.
- → Can I prepare this without feta cheese?
Absolutely. For dairy-free options, substitute with nutritional yeast or dairy-free feta alternatives. Omit cheese entirely for a lighter version, or add roasted chickpeas for protein and texture instead.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if possible to prevent the pasta from becoming mushy. Reheat gently or enjoy chilled straight from the fridge the next day.
