Warm Zucchini Feta Salad
Categories: Pasta, Vegetarian
Ingredients
Pasta: I suggest a short-cut pasta, such as ditalini (short, round tubes of pasta) or orzo. Feel free to use a gluten free or whole-grain pasta for extra B-vitamins and fiber.
Chickpeas: You need 1 (15-oz.) can of drained and rinsed chickpeas (which amounts to roughly 1 1/2 cups cooked chickpeas). Chickpeas are a great source of fiber and plant-based protein.
Zucchini: One FULL pound of fresh zucchini goes into this salad. If your zucchinis are on the slender side, I suggest slicing them into half moons. If they’re on the thick/more round side, I suggest slicing the halves into quarters.
Pistachios: Look for roasted, salted pistachios, which add so much dimension and richness. Alternatively, you can roasted, salted pumpkin seeds.
Herbs: A mix of fresh dill and parsley add citrus-y, grassy flavor notes.
Capers: Look for capers in brine rather than water. These are much more flavorful!
Lemon: Fresh lemon juice gives the salad a bright, acidic lift. Alternatively, a drizzle of vinegar (such as sherry vinegar or white balsamic) will add similar brightness.
Shallots: The flavor of shallots is a bit more delicate than that of onions. Alternatively, you can use yellow or sweet onion.
Garlic: Feel free to use 2 to 3 cloves of fresh garlic, which adds zippy, aromatic goodness to the salad.
Olive Oil: I suggest using a good quality extra-virgin olive oil here since it’s the main component of the dressing.
Feta: Crumbled feta cheese adds creamy, salty richness. If you’re not a fan of feta, you can use grated Parmesan cheese.
Steps
Step 1: Boil pasta in a pot of generously salted water until al dente. Drain, rinse, and add to a large bowl.
Step 2: Sauté zucchini in a skillet over medium heat until tender, about 8 minutes.
During the final 2 minutes, stir in shallots, garlic, and capers. Season with salt and black pepper.
Chunks of zucchini being sautéed in a skillet, and shallots, garlic, and capers mixed in.
Step 3: Combine salad ingredients in the bowl with pasta. Drizzle with olive oil and squeeze in fresh lemon juice. Toss well, season to taste, and dig in!
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