Za'atar Chicken Pasta Salad with Yogurt Tahini Dressing

Name: Za'atar Chicken Pasta Salad with Yogurt Tahini Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, (about 3 breasts) sliced in half horizontally into thinner cutlets about ¾ inch thick, patted dry; 3 tbsp (27 g) za'atar; 3 tbsp (45 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice; 2 cloves (6 g) garlic, finely grated; 1 tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 12 oz (340 g) penne; 1 tbsp (18 g) kosher salt, for the pasta water; 1 large (about 10 oz) (280 g) English cucumber, quartered lengthwise and cut into ½-inch pieces; 10 oz (280 g) cherry tomatoes, halved; ½ small (50 g) red onion, very thinly sliced; ½ cup (20 g) fresh flat-leaf parsley, roughly chopped; ¼ cup (8 g) fresh mint leaves, roughly chopped (optional); 1 cup (240 g) plain whole-milk Greek yogurt; ⅓ cup (80 g) tahini, well stirred; 3 tbsp (45 ml) fresh lemon juice; 1 clove (3 g) garlic, finely grated; ¼ cup (60 ml) cold water, plus more to thin as needed; ¾ tsp (3 g) kosher salt, plus more to taste; 1 tsp (3 g) ground sumac, plus a pinch for garnish (optional); 1 tbsp (15 ml) extra-virgin olive oil, for tossing the pasta

From the MyKitchenBank Kitchen

Juicy grilled za'atar-rubbed chicken, tender penne, crunchy cucumber and sweet cherry tomatoes come together in a creamy, lemony yogurt tahini dressing. Serve it warm or chilled for an easy, make-ahead meal.

Prep: 30 min
Cook: 30 min
Wait: 50 min
Total: 1 hr 50 min
Makes: About 9 cups (6 main-course servings)

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Ingredients

6 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, (about 3 breasts) sliced in half horizontally into thinner cutlets about ¾ inch thick, patted dry
3 tbsp (27 g) za'atar
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
2 cloves (6 g) garlic, finely grated
1 tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the salad
12 oz (340 g) penne
1 tbsp (18 g) kosher salt, for the pasta water
1 large (about 10 oz) (280 g) English cucumber, quartered lengthwise and cut into ½-inch pieces
10 oz (280 g) cherry tomatoes, halved
½ small (50 g) red onion, very thinly sliced
½ cup (20 g) fresh flat-leaf parsley, roughly chopped
¼ cup (8 g) fresh mint leaves, roughly chopped (optional)
For the dressing
1 cup (240 g) plain whole-milk Greek yogurt
⅓ cup (80 g) tahini, well stirred
3 tbsp (45 ml) fresh lemon juice
1 clove (3 g) garlic, finely grated
¼ cup (60 ml) cold water, plus more to thin as needed
¾ tsp (3 g) kosher salt, plus more to taste
1 tsp (3 g) ground sumac, plus a pinch for garnish (optional)
For the salad
1 tbsp (15 ml) extra-virgin olive oil, for tossing the pasta

Equipment (8)

Grill, grill pan or large cast-iron skillet (12-inch / 30 cm)
Large pot (6-quart / 5.5 L) for the pasta
Large colander
Large mixing bowl (5-quart / 4.5 L)
Medium bowl for the dressing and a whisk
Instant-read thermometer
Cutting board and sharp knife
Measuring cups and spoons

Steps

Before you start

Marinate the chicken at least 30 minutes (up to 8 hours in the fridge) so the za'atar flavors the meat.
Stir the tahini jar well before measuring; the oil separates and the paste at the bottom can be stiff.
Take the chicken out of the fridge 20 minutes before grilling so it cooks evenly.
Have an instant-read thermometer ready; chicken breast dries out quickly if overcooked.

1
Marinate the chicken
- Slice each chicken breast in half horizontally to make 6 even cutlets about ¾ inch (2 cm) thick.
- Pat dry.
- In a large bowl, mix the za'atar, 3 tbsp olive oil, 1 tbsp lemon juice, 2 grated garlic cloves, 1 tsp kosher salt and the black pepper into a paste.
- Add the chicken and turn until every piece is thoroughly coated.
- Cover and refrigerate for at least 30 minutes and up to 8 hours.
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Ready when: Chicken is evenly coated in a green-brown herb paste with no dry patches
Tip: Marinating longer than 8 hours can make the lemon-treated meat mushy.
2
Make the dressing
- In a medium bowl, whisk the yogurt, tahini, 3 tbsp lemon juice, 1 grated garlic clove, ¾ tsp salt and the sumac (if using).
- The mixture will look thick and may seize at first.
- Whisk in ¼ cup (60 ml) cold water, a tablespoon at a time, until smooth and pourable like heavy cream.
- Taste and add more salt or lemon if needed.
- Refrigerate until needed.
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Ready when: Dressing is smooth, pale and ribbons off the whisk; it should slowly pour
Tip: The salad will absorb dressing as it sits, so keep the dressing slightly looser than you want it at the table.
3
Prep the vegetables
- Cut the cucumber into ½-inch (1.25 cm) pieces, halve the cherry tomatoes, slice the red onion paper-thin, and chop the parsley and mint.
- Place the cucumber, tomatoes, onion and herbs in a large mixing bowl (5-quart / 4.5 L).
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Tip: Soak the sliced onion in cold water for 5 minutes, then drain, for a milder bite.
4
Cook the penne
- Bring 4 quarts (4 L) of water to a rolling boil in a large pot over high heat.
- Add 1 tbsp kosher salt, then the penne.
- Cook, stirring occasionally, 1 minute less than the package directions, usually 9–10 minutes, until tender with a slight bite in the center.
- Drain, rinse briefly under cold running water to stop cooking, and drain well.
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Ready when: Pasta is al dente: tender outside with a slight firmness when bitten
Tip: Reserve ½ cup of pasta water in case you want to loosen the salad later.
5
Oil the pasta
- Shake the drained penne very well and transfer it to a large bowl.
- Toss with 1 tbsp olive oil and let it cool, stirring once or twice, about 10 minutes, while the grill heats.
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Ready when: Pasta is just warm or room temperature and doesn't stick together
6
Grill the chickenOven 165°F / 75°C
- Heat a grill or grill pan to medium-high and lightly oil the grates.
- Lift the chicken from the marinade, letting excess drip off.
- Grill 4–5 minutes per side without moving, flipping once when the chicken releases easily and has deep golden grill marks, until the thickest part reaches 165°F (74°C) on an instant-read thermometer.
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Ready when: Internal temperature 165°F (74°C); juices run clear and the surface is golden with charred za'atar flecks
Tip: Don't press on the chicken; it squeezes out juices. If za'atar scorches, lower the heat slightly.
7
Rest and slice
- Transfer the chicken to a cutting board and rest for 8 minutes so the juices redistribute.
- Slice against the grain into ½-inch (1.25 cm) strips, then cut the strips into bite-size pieces.
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Ready when: Slices are juicy, white throughout, with no pink
Tip: Slicing right off the grill lets juices run onto the board and dries the meat.
8
Toss the salad
- Add the cooled penne and chicken to the vegetable bowl.
- Pour in about two-thirds of the dressing and toss gently until everything is evenly coated.
- Add more dressing a spoonful at a time if you like it creamier, or a splash of reserved pasta water if it seems tight.
- Taste and adjust with salt and lemon.
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Ready when: Pasta is glossy and evenly coated, with no dry pockets
Tip: Toss gently with a folding motion so the tomatoes don't burst.
9
Serve
- Serve right away at room temperature, or chill 30 minutes for a cold salad.
- Drizzle with any remaining dressing, and finish with a pinch of sumac and extra herbs.
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Tip: If chilled, stir in a splash of water or lemon juice to revive the dressing before serving.

Good to know

Tips

Slicing the breasts into thinner cutlets helps them cook quickly and evenly, keeping them juicy.
Cool the pasta before tossing; hot pasta thins the dressing and wilts the herbs.
Cook the pasta 1 minute shy of the package time; it softens a little as it absorbs dressing.
No grill? Sear the chicken in a hot, lightly oiled cast-iron skillet over medium-high heat, 5 minutes per side.

Make ahead

"Marinate the chicken up to 8 hours ahead. Make the dressing up to 3 days ahead and refrigerate. Cook the pasta and grill the chicken up to 1 day ahead and store separately; toss everything together within 2 hours of serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days; stir in a splash of water or lemon juice to loosen before serving. Freezing isn't recommended because the yogurt dressing and vegetables turn watery. Serve cold or let sit 15 minutes at room temperature."

Substitutions

penne → fusilli, rotini or orecchiette. Use any short pasta with ridges or curves that hold the dressing; cook to package time minus 1 minute.
boneless, skinless chicken breasts → boneless, skinless chicken thighs. Same weight; grill 5–6 minutes per side until 175°F (80°C) for the most tender result.
za'atar → 2 tbsp dried thyme, 1 tbsp toasted sesame seeds and 1 tsp sumac. A close homemade approximation if you can't find za'atar.
plain whole-milk Greek yogurt → dairy-free plain unsweetened yogurt. Choose a thick, unsweetened one and add water carefully for a dairy-free dressing.