For whatever reason, I only recently tried the Friday Pasta. We went to a birthday party and they served this cold/room temperature. Taziki's serves this pasta warm over lettuce in the restaurant. We both agreed that we preferred the pasta cold/room temperature and without the lettuce.
I decided to finally try my hand at making the "Friday Pasta" at home. I marinated the chicken in a bottled greek vinaigrette dressing and grilled it. I whipped up the vinaigrette (great on its own) and tossed up the pasta salad in the morning and let it hang out in the fridge all day. We ate this for dinner two nights in a row. It actually gets better as it sits in the fridge. This is a great dish for a crowd. It makes a ton, can be made in advance and transports easily.
Taziki's Friday Pasta
adapted from al.com
- 3 Tbsp fresh thyme
- 1 Tbsp shallot, minced
- 1/2 cup balsamic vinegar
- Juice from one lemon
- 1 tsp sugar
- 1 Tbsp Dijon mustard
- 1 1/2 cups olive oil
- Salt and pepper to taste
- 1 1/2 pounds penne pasta
- 6-8 boneless skinless chicken breasts, grilled and cubed
- 3 cups feta cheese, crumbled
- 6 roma tomatoes, seeded and diced
- 1 handful fresh basil, chopped
Cook pasta according to package directions. Drain and set aside.
Place thyme, shallot, balsamic vinegar, lemon, sugar, and Dijon mustard in blender. Pulse a few times. Slowly blend in olive oil. Add salt and pepper to taste.
In a large bowl, combine pasta, chopped chicken, feta, tomatoes and fresh basil. Pour dressing over pasta mixture. Toss to fully coat chicken pasta mixture.
Serve warm or cold.