Fattoush Pasta Salad with Sumac and Pita Crisps

Name: Fattoush Pasta Salad with Sumac and Pita Crisps
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 rounds (about 6½-inch) (140 g) pita bread rounds, split into 2 thin rounds each, then torn into bite-size ¾-inch pieces; 3 tablespoons (45 ml) extra-virgin olive oil; 1 teaspoon (3 g) ground sumac; ¼ teaspoon (1½ g) kosher salt; 12 ounces (340 g) small pasta shells; 2 tablespoons (36 g) kosher salt, for the pasta water; 2 hearts (about 10 ounces) (280 g) romaine hearts, washed, dried well, cut crosswise into ¾-inch ribbons; 6 medium (about 5 ounces) (140 g) radishes, trimmed and thinly sliced into rounds; 4 small (about 10 ounces) (280 g) Persian cucumbers, halved lengthwise and sliced ¼-inch thick; 1 cup (150 g) cherry tomatoes, halved; 4 whole (60 g) scallions, white and green parts thinly sliced; 1 cup (30 g) flat-leaf parsley, loosely packed leaves, coarsely chopped; ½ cup (12 g) fresh mint, loosely packed leaves, roughly torn; ¼ cup (60 ml) fresh lemon juice, from about 2 lemons; 2 tablespoons (40 g) pomegranate molasses; 1½ tablespoons (12 g) ground sumac; 2 cloves (8 g) garlic, finely grated or minced to a paste; ⅓ cup (80 ml) extra-virgin olive oil; ¾ teaspoon (4½ g) kosher salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Small pasta shells meet the bright, tangy flavors of Levantine fattoush: crisp romaine, radishes, cucumber, herbs and a pomegranate molasses-sumac dressing, all topped with crunchy toasted pita just before serving.

Prep: 25 min
Cook: 22 min
Wait: 25 min
Total: 1 hr 12 min
Makes: About 8 cups (6 side-dish or 4 main-course servings)

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Ingredients

6 servings

For the pita crisps
2 rounds (about 6½-inch) (140 g) pita bread rounds, split into 2 thin rounds each, then torn into bite-size ¾-inch pieces
3 tablespoons (45 ml) extra-virgin olive oil
1 teaspoon (3 g) ground sumac
¼ teaspoon (1.5 g) kosher salt
For the salad
12 ounces (340 g) small pasta shells
2 tablespoons (36 g) kosher salt, for the pasta water
2 hearts (about 10 ounces) (280 g) romaine hearts, washed, dried well, cut crosswise into ¾-inch ribbons
6 medium (about 5 ounces) (140 g) radishes, trimmed and thinly sliced into rounds
4 small (about 10 ounces) (280 g) Persian cucumbers, halved lengthwise and sliced ¼-inch thick
1 cup (150 g) cherry tomatoes, halved
4 whole (60 g) scallions, white and green parts thinly sliced
1 cup (30 g) flat-leaf parsley, loosely packed leaves, coarsely chopped
½ cup (12 g) fresh mint, loosely packed leaves, roughly torn
For the dressing
¼ cup (60 ml) fresh lemon juice, from about 2 lemons
2 tablespoons (40 g) pomegranate molasses
1½ tablespoons (12 g) ground sumac
2 cloves (8 g) garlic, finely grated or minced to a paste
⅓ cup (80 ml) extra-virgin olive oil
¾ teaspoon (4.5 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (7)

Large rimmed baking sheet (18×13-inch / 46×33 cm)
Large pot (5–6 quart / 5–6 L)
Large colander
Large serving bowl (4–5 quart / 4–5 L)
Small bowl or jar for the dressing
Sharp chef's knife and cutting board
Salad spinner or clean kitchen towels

Steps

Before you start

Preheat the oven to 400°F (200°C) with a rack in the center before you start the pita.
Wash and thoroughly dry the romaine, herbs and radishes; wet greens dilute the dressing and make the salad soggy.
Pomegranate molasses is sold in the international aisle or at Middle Eastern grocers; it is tart and syrupy, not the same as sweet grenadine.
Keep the pita crisps separate until the moment of serving so they stay crunchy.

1
Preheat and prep pitaOven 400°F / 205°C
- Position a rack in the center and heat the oven to 400°F (200°C).
- Spread the torn pita pieces on a large rimmed baking sheet.
- Drizzle with 3 tablespoons olive oil, sprinkle with 1 teaspoon sumac and ¼ teaspoon salt, and toss with your hands until every piece is lightly coated.
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Ready when: Pieces are evenly glossy with oil and flecked with red sumac.
Tip: Spread in a single layer so they crisp rather than steam.
2
Bake the pitaOven 400°F / 205°C
- Bake at 400°F (200°C) for 8 to 10 minutes, stirring once halfway through, until the pita is deep golden and crisp.
- Watch closely in the last 3 minutes since thin pita burns quickly.
- Cool completely on the pan; they crisp further as they cool.
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Ready when: Deep golden brown at the edges and hard and snappy when tapped.
Tip: Pull the pan out as soon as the edges are golden; carryover heat keeps browning.
3
Make the dressing
- In a small bowl or jar, combine the lemon juice, pomegranate molasses, 1½ tablespoons sumac, grated garlic, ¾ teaspoon salt and several grinds of pepper.
- Whisk (or shake) until the molasses dissolves.
- Slowly whisk in ⅓ cup olive oil until emulsified.
- Let it sit 10 minutes so the garlic mellows and the sumac blooms, then taste and adjust salt.
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Ready when: Dressing is glossy, deep ruby-brown and tastes bright and tangy, not harsh.
Tip: It should taste a little too strong on its own; the pasta and vegetables will mellow it.
4
Boil the pasta
- Bring 5 quarts (5 L) water to a rolling boil in a large pot over high heat.
- Add 2 tablespoons kosher salt, then the shells.
- Cook, stirring occasionally, for about 1 minute less than the package time, usually 8 to 9 minutes.
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Ready when: Shells are tender but still slightly firm at the center when bitten.
Tip: Don't overcook; the shells keep absorbing dressing and will soften further.
5
Drain and cool pasta
- Drain the pasta in a colander and rinse briefly under cold running water for about 30 seconds to stop the cooking.
- Shake very well to remove all water, then spread on a clean towel or let it sit in the colander for 5 minutes to steam-dry.
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Ready when: Pasta is cool to the touch and no water drips from the shells.
Tip: Waterlogged shells dilute the dressing, so drain thoroughly.
6
Prep the vegetables
- While the pasta cools, cut the romaine into ¾-inch ribbons, slice the radishes into thin rounds, slice the cucumbers ¼ inch thick, halve the tomatoes, slice the scallions, and chop the parsley and mint.
- Keep the romaine separate from the other vegetables.
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Ready when: Vegetables are bite-size, dry and crisp.
Tip: Pat cucumbers and tomatoes dry with a paper towel if they look wet.
7
Marinate pasta in dressing
- In the large serving bowl, toss the cooled shells with the radishes, cucumbers, tomatoes, scallions and about two-thirds of the dressing.
- Let stand 10 minutes at room temperature so the pasta absorbs flavor.
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Ready when: Shells look glossy and are tinted pink-red from the sumac.
Tip: Whisk the dressing again before pouring, as it separates on standing.
8
Add greens and herbs
- Add the romaine, parsley and mint to the bowl.
- Drizzle with the remaining dressing and toss gently with tongs for about 30 seconds until the greens are lightly coated.
- Taste and add salt, pepper or a squeeze of lemon if needed.
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Ready when: Greens are glossy but still crisp, with no pooled dressing at the bottom.
Tip: Add the romaine last so it stays crunchy.
9
Top and serve
- Scatter the cooled pita crisps over the salad, reserving a handful to sprinkle on top.
- Dust with a pinch of extra sumac if you like and serve immediately.
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Ready when: Pita sits crisp on top of the salad.
Tip: Serve within 20 minutes of adding the pita for the best crunch.

Good to know

Tips

Rinse the cooked pasta in cold water so it doesn't wilt the romaine or radishes.
Taste the dressing on a piece of pasta, not from a spoon, to judge seasoning accurately.
Toast the pita until deeply golden; pale pita turns chewy once it meets the salad.
For a heartier main course, add 1 can (15 ounces / 425 g) drained chickpeas or crumbled feta.

Make ahead

"Bake the pita crisps up to 2 days ahead and store airtight at room temperature. Make the dressing up to 3 days ahead and refrigerate; whisk before using. Cook and dress the pasta with the radishes, cucumbers, tomatoes and scallions up to 4 hours ahead, covered in the fridge; add romaine, herbs and pita just before serving."

Storage & reheating

"Undressed components keep best. Leftover assembled salad (without pita) keeps in an airtight container in the refrigerator up to 2 days, though the romaine will soften; bring to room temperature for 15 minutes before eating and refresh with a squeeze of lemon. Pita crisps keep airtight at room temperature up to 3 days and can be re-crisped in a 350°F (175°C) oven for 3 minutes. Not recommended for freezing."

Substitutions

pomegranate molasses → 2 tablespoons balsamic vinegar simmered with 1 teaspoon honey, or 1 tablespoon extra lemon juice plus 2 teaspoons honey. Gives a similar sweet-tart note, though less fruity and deep.
small pasta shells → Small gluten-free shells, orecchiette or ditalini. Choose a small shape with cups to catch the dressing; use gluten-free pita as well if needed.
ground sumac → 1 teaspoon lemon zest plus 1 tablespoon extra lemon juice. Approximates sumac's lemony tang, but the color and flavor will be less authentic.
romaine hearts → Little gem lettuce or baby kale. Use a crisp, sturdy green; avoid delicate leaves that wilt quickly.