Zhoug Chicken Pasta Salad with Roasted Vegetables
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
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.
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Video
Notes
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.
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