Zhoug Chicken Pasta Salad with Roasted Vegetables

Recipe:

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.

Cooked using some of my all time favourite @hestanculinary 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.

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