Copycat Taziki’s Friday Pasta Special

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This isn’t just a pasta dish, it’s a Taziki’s classic. The Friday Pasta Special is legendary for its irresistible balance of tender penne tossed in a bright balsamic vinaigrette, salty feta, fresh tomatoes, a pop of fresh basil served over lettuce. It’s the perfect blend of comfort food and fresh, Mediterranean tang. Now you can capture that famous flavor with this simple, delicious vegetarian copycat recipe.

The Friday Pasta Special

Taziki’s is a casual Greek restaurant chain that was founded in Birmingham, Alabama. They have over a hundred locations now across the southeast. When we lived in Birmingham I was obsessed with the Friday Pasta Special. I wasn’t alone in my obsession. This pasta special became so popular that they now serve it all weekend long! In the restaurant this dish is served with grilled chicken. As a vegetarian, I would order it without chicken. The restaurant would get my custom order right most of the time. When I make this copycat recipe at home I don’t have to worry about that. Also I don’t have to pay for chicken I’m obviously not eating.

What makes this dish special is its balance of tender penne pasta tossed with balsamic vinaigrette, salty feta, fresh tomatoes, a pop of fresh basil served over arugula lettuce. The balsamic vinaigrette is the key secret that ties this recipe together. It’s simple, but the flavors just hit. The Friday Pasta Special is delicious served warm or cold. Whether you’re meal-prepping, feeding a crowd, or just craving a bowl of something satisfying, this recipe delivers all the Greek pasta goodness you’re after.

If you are looking for more recipes with Greek flavor try our Feta and Spinach Breakfast Casserole.

The Secret to the Perfect Vinaigrette

The vinaigrette isn’t just a simple mix of oil and vinegar. It’s a carefully balanced emulsion. Each ingredient plays a vital role in achieving that signature Mediterranean tang and creamy texture. 

• Balsamic Vinegar and Olive Oil: These are the foundation. The olive oil provides a rich fruity base. While the balsamic vinegar adds deep, sweet, and tangy complexity. The traditional ratio of three parts oil to one part vinegar ensures the dressing perfectly coats the pasta without being too oily. Using high quality olive oil and balsamic vinegar is key to this dish.
• Dijon Mustard: The Dijon mustard is the secret weapon for texture. Mustard contains compounds that act as emulsifiers. It helps to hold the olive oil and balsamic vinegar in a stable mixture. That gives the dressing a smooth and cohesive consistency instead of separating into layers.  
• Fresh Lemon Juice: A dash of fresh lemon juice is crucial for cutting through the richness of the oil and the deep sweetness of the balsamic vinegar. It provides a burst of clean, acidic brightness that elevates the entire dish and highlights the fresh flavors of the basil and tomato.
• Sugar: A small amount of sugar is necessary to balance the acidity of the vinegar and lemon juice. This small addition ensures the dressing is tangy but not aggressively sour, rounding out the overall flavor profile for a perfect, restaurant-quality taste.  
• Fresh Thyme: This fragrant herb is essential for adding a layer of earthy, warm, and slightly floral depth that is characteristic of Mediterranean cooking making it different from other simple salad dressings.

Serving Suggestions & Variations

• Protein Additions: Since the restaurant serves it with grilled chicken, vegetarian protein alternatives like grilled tofu, roasted chickpeas, or a plant-based chicken substitute would be a nice addition to this meal.
• Make it Vegan: Omit the feta cheese to make it vegan.
• Vegetable Add-ins: Try adding other classic Greek toppings like cucumber, kalamata olives, or red onion.
• Serving Temperature: Serve warm or chill the pasta before serving. It’s delicious both ways!

Frequently Asked Questions

Can I make this pasta dish ahead of time?

Yes! In fact, this is one of those rare pasta dishes that actually tastes better as it sits. If you are meal prepping, store the pasta and vinaigrette together, but keep the arugula and fresh basil separate until you are ready to serve to prevent wilting.

How do I make this recipe vegan?

To make a vegan version of Taziki’s Friday Pasta, simply omit the feta cheese. You can replace it with a store-bought vegan feta alternative or extra salty Kalamata olives to maintain that Mediterranean “tang.”

What is the best way to reheat the pasta?

While this dish is delicious cold, if you prefer it warm, we recommend reheating it gently in a pan over low heat. Add a tiny splash of water or extra balsamic vinaigrette to loosen the sauce, as the pasta tends to soak up the dressing while sitting in the fridge.

Is there a gluten-free option?

Absolutely. You can easily swap the penne pasta for your favorite gluten-free penne. Since the vinaigrette is naturally gluten-free (just double-check your Dijon mustard label), the transition is seamless.

Why do I need to use a blender for the dressing?

Using a small blender helps to emulsify the olive oil and balsamic vinegar. The Dijon mustard acts as a stabilizer, and the high speed of the blender ensures the dressing stays creamy and cohesive rather than separating on your salad.

Can I use dried herbs instead of fresh?

Fresh basil is a key ingredient in this dish. It’s just not the same without it. However you could replace the fresh thyme in the dressing with fresh oregano or dried herbs. If using dried herbs in the dressing, remember the 3-to-1 rule: use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh called for in the recipe.