Zhoug Chicken Pasta Salad with Roasted Vegetables

Ingredients

• 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
• Zest and juice of 1 lemon
• ⅓ cup olive oil, plus 1 tablespoon
• Salt, to taste
• 6 boneless, skinless chicken thighs
• ⅓ cup Zhoug paste (from above)
• 1 tablespoon olive oil
• 2 medium zucchini, cut into half-moons or quarters
• 2 bell peppers (any colour), sliced into strips
• 1 red onion, sliced into wedges
• 2 tablespoons olive oil
• Salt
• pepper
• 500 g (about 1 lb) short pasta (penne, rotini, or similar)
• Salt for boiling water
• ¼ cup remaining Zhoug paste
• ⅓ cup Greek yogurt
• 1 tablespoon lemon juice (or more to taste)
• ¾ cup crumbled feta cheese
• ½ cup chopped fresh herbs (parsley, cilantro, or mint)
• Optional: extra lemon zest, for garnish