Warm chicken pasta salad with za'atar marinade

The premise is to apply a fatty, acidic liquid flavoured with herbs and spices to an already cooked protein, rather than marinating before cooking.

Mix olive oil, vinegar, za'atar, oregano and red pepper flake.

Spoon over the cooked protein.

Chop red onion, tomato, arugula and pickled peppers into a big salad bowl.

Add half the marinated chicken, cooked pasta and garbanzo beans and toss with Parmesan shavings.