Looking for a pasta salad with a big personality (and a little bit of heat)? This Zhoug Chicken Pasta Salad with Roasted Vegetables 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.
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Why We Love This Recipe
- Fresh, bold, and colourful
- Protein-packed and satisfying
- Make-ahead friendly for meal prep
- Works for picnics, potlucks, and weeknight dinners
- Adaptable for different dietary needs
Ingredients
Zhoug Paste
- Fresh cilantro leaves
- Fresh parsley leaves
- Garlic
- Green chilies (serrano or jalapeño)
- Ground cumin
- Ground cardamom
- Ground cloves
- Lemon
- Extra virgin olive oil
- Kosher salt
Chicken
- Boneless, skinless chicken thighs
- Zhoug paste (from above)
- Extra virgin olive oil
- Kosher salt
Vegetables
- Zucchinis
- Bell peppers
- Red onion
- Extra virgin olive oil
- Kosher salt and black pepper
Pasta
- Short pasta (penne, rotini, or similar)
- Salt
Zhoug Yogurt Dressing
- Zhoug paste (from above)
- Greek yogurt
- Extra virgin olive oil
- Lemon juice
- Kosher salt
To Finish
- Feta cheese
- Fresh herbs (parsley, cilantro or mint)
- Optional: lemon zest
See the recipe card below for exact quantities.
Instructions
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 the vegetables with olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes, flipping halfway, until the 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.
Serving Suggestions
- Great as a main dish for lunch or dinner.
- Serve alongside grilled flatbreads for a Mediterranean-inspired spread.
- Pair with a crisp white wine like Sauvignon Blanc or a citrusy mocktail.
Tips & Substitutions
- Make ahead: Make components ahead and store separately for easy meal prep.
- Swap with the protein of your choice: Use grilled shrimp, salmon, or chickpeas for a vegetarian option.
- Herbs: Swap cilantro or parsley for basil or mint for a different flavour profile.
- Pasta: Use gluten-free pasta or whole wheat pasta if preferred.
- Yogurt: Substitute plant-based yogurt for a dairy-free option.
FAQ’s
A: Zhoug (pronounced "zoog") is a bold, spicy herb paste that hails from Yemen and has become a staple condiment across the Middle East. It's made by blending fresh cilantro, parsley, garlic, hot chilies, olive oil, and warm spices like cumin and cardamom. The result is a vibrant green sauce that's herby, tangy, and just the right amount of fiery. Think of it as the Middle Eastern cousin of chimichurri, it’s perfect for grilled meats, roasted veggies, sandwiches, or as a flavourful drizzle for salads.
A: Yes! Grilling adds delicious smoky flavour. Grill chicken over medium-high heat for 5-6 minutes per side until cooked through. Toss vegetables with olive oil, salt, and pepper, then grill in a basket or on grates for 8-10 minutes, turning occasionally until tender with char marks.
A: Yes. Cook the chicken, roast or grill vegetables, and make the dressing up to one day ahead. Store separately in the fridge and toss just before serving, and add the toppings.
A: Absolutely. Store-bought zhoug is a convenient shortcut. Taste it first as some brands vary in heat and saltiness, then adjust your seasoning accordingly.
A: Store leftover pasta salad in an airtight container in the fridge for up to 3 days. For best texture, keep the dressing separate if possible and toss before serving. Reheat chicken and vegetables gently if you want to enjoy the salad warm.
Other Pasta Salads to Love
This Zhoug Chicken Pasta Salad with Roasted Vegetables recipe was cooked in collaboration using some of my all time favourite Hestan Culinary cookware: the 12″ Thomas Keller Insignia Sauté Pan (perfect for searing that zhoug rubbed chicken), and the 6 quart Rondeau (where the magic of pasta, veg, and sauce all come together), plus OvenBond sheet pans and Provisions mixing bowls and chef's tools that make prep and cleanup a breeze. All opinions in this post are always my own.
📖 Recipe
Zhoug Chicken Pasta Salad with Roasted Vegetables
Ingredients
Zhoug Paste (makes about ¾ cup)
- 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
- 1 lemon zest and juice
- ⅓ cup extra virgin olive oil plus 1 tablespoon
- Kosher salt to taste
Chicken
- 6 boneless skinless chicken thighs
- ⅓ cup Zhoug paste from above
- 1 tablespoon extra virgin olive oil
- Kosher salt to taste
Vegetables
- 2 medium zucchini cut into half-moons or quarters
- 2 bell peppers any colour, sliced in strips
- 1 red onion sliced in wedges
- 2 tablespoons extra virgin olive oil
- Kosher salt and black pepper to taste
Pasta
- 500 g about 1 lb short pasta (penne, rotini, or similar)
- Salt for boiling water
Zhoug Yogurt Dressing
- ¼ cup remaining Zhoug paste
- ⅓ cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice or more to taste
- Kosher salt to taste
To Finish
- ¾ cup crumbled feta cheese
- ½ cup chopped fresh herbs parsley, cilantro or mint
- Optional: extra lemon zest for garnish
Instructions
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 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 the 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.
💬Tried this recipe?
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Notes
- Make ahead: Make components ahead and store separately for easy meal prep.
- Swap with the protein of your choice: Use grilled shrimp, salmon, or chickpeas for a vegetarian option.
- Herbs: Swap cilantro or parsley for basil or mint for a different flavour profile.
- Pasta: Use gluten-free pasta or whole wheat pasta if preferred.
- Yogurt: Substitute plant-based yogurt for a dairy-free option.
We just learned a lot from this recipe. Saving this to make! Sounds delicious!
Hi Dina & Bruce!
Thanks so much! We are so glad you found it helpful. Hope you enjoy making the salad as much as we did creating it!
Have a great day 🙂
Elaine & James