Zhoug Chicken Pasta Salad with Roasted Vegetables
Servings
6-8
Prep Time
30 minutes
Cook Time
35 minutes
This pasta salad is the kind of dish you make when you want something fresh, vibrant, and a little bit different. It’s loaded with juicy chicken marinated in zhoug (a bright, spicy Middle Eastern herb paste), tender roasted vegetables, and perfectly cooked pasta. Everything gets tossed in a tangy yogurt-zhoug dressing, so every bite has layers of herby heat, creaminess, and citrus. It’s just as good for a weekend barbecue as it is for weekday lunches.
Ingredients
- 1½ cups packed fresh cilantro leaves and stems
- 1 cup packed fresh parsley leaves
- 3 cloves garlic
- 2 green chilies (serrano or jalapeño), chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- Zest and juice of 1 lemon
- ⅓ cup olive oil, plus 1 tablespoon
- Salt, to taste
- 6 boneless, skinless chicken thighs
- ⅓ cup Zhoug paste (from above)
- 1 tablespoon olive oil
- Salt, to taste
- 2 medium zucchini, cut into half-moons or quarters
- 2 bell peppers (any colour), sliced into strips
- 1 red onion, sliced into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 500 g (about 1 lb) short pasta (penne, rotini, or similar)
- Salt for boiling water
- ¼ cup remaining Zhoug paste
- ⅓ cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (or more to taste)
- Salt, to taste
- ¾ cup crumbled feta cheese
- ½ cup chopped fresh herbs (parsley, cilantro, or mint)
- Optional: extra lemon zest, for garnish
For the Zhoug Paste (makes about ¾ cup)
For the Chicken
For the Vegetables
For the Pasta
For the Zhoug Yogurt Dressing
To Finish
Directions
Make the Zhoug Paste
In a food processor, blend cilantro, parsley, garlic, chilies, cumin, cardamom, cloves, lemon zest and juice, olive oil, and salt.
Pulse until you have a slightly textured green paste. Adjust salt or lemon juice to taste.
Marinate and Cook the Chicken
Preheat oven to 425°F
- Rub chicken thighs with ⅓ cup of the Zhoug paste and a pinch of salt. Let marinate for 30 minutes at room temperature or up to 4 hours in the fridge.
- Heat a large oven-proof skillet over medium-high heat. Add olive oil, then sear the chicken in batches (to avoid overcrowding the pan) for 4-5 minutes per side.
- Place all the thighs back in the skillet and transfer to the oven. Cook for 10 minutes or until the internal temperature reaches 180°F.
- Let rest for 5 minutes before cutting into bite-sized pieces.
Roast the Vegetables
Line one or two large sheet pans with parchment paper.
- Pat the zucchini dry with paper towels to remove excess moisture. Spread zucchini, bell peppers, and onion in a single layer on the prepared pan, leaving space between pieces. If the pan looks crowded, divide the vegetables between two pans to avoid steaming.
- Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, flipping halfway, until vegetables are tender and golden.
- (If the onion wedges are still large after roasting, you can cut them into smaller pieces when cool enough to touch.)
- Tip: For extra browning, roast on convection setting if available.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and rinse under cool water to stop cooking. Set aside.
Make the Dressing
In a small bowl, whisk together ¼ cup Zhoug paste, Greek yogurt, olive oil, lemon juice, and salt until creamy and smooth.
Assemble the Salad
In a large mixing bowl, combine the pasta with the dressing. Then stir in the chopped chicken and vegetables. Toss to coat evenly.
- Top with feta, fresh herbs, and lemon zest if using. Serve warm, at room temperature, or chilled.
