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Warm Zucchini and Feta Salad
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5 from 8 votes

Warm Zucchini Feta Salad

Bright, herby, and bursting with texture, this zesty zucchini feta salad hits the perfect balance of fresh and comforting. Whether you're serving it as a light main or a standout side, this nutritious dish brings crave-worthy Mediterranean flavors to the table.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad/Side Dish
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 4 to 6
Author: Jamie Vespa MS, RD

Equipment

  • Stockpot
  • Large skillet

Ingredients

  • 1 cup dry short-cut pasta (such as ditalini or orzo)
  • 1 lb. zucchini
  • 5 Tbsp. extra-virgin olive oil, divided
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 1 medium shallot, finely chopped (about 1/3 cup)
  • 2 to 3 garlic cloves, minced
  • 2 Tbsp. capers, drained
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1/2 cup crumbled feta cheese
  • 1/3 cup roasted, salted pistachios, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3 Tbsp. chopped fresh dill
  • Juice of 1 lemon (about 2 Tbsp.)

Instructions

  • Cook pasta in a pot of generously salted water until al dente. Drain, rinse, and transfer to a large bowl.
  • Meanwhile, prepare zucchini. If your zucchinis are on the slender size, slice them in half lengthwise, and then slice crosswise into half moons. For larger zucchini, slice them lengthwise into halves, and then again into quarters. Cut each quarter into chunks.
    Heat 2 Tbsp. olive oil in a large skillet over medium. Add zucchini and sauté until golden, about 7 to 8 minutes. During the final 2 minutes, add shallots, garlic, and capers. Once everything is nicely softened, season with 1/2 tsp. salt and 1/4 tsp. black pepper. Transfer zucchini mixture to the bowl with cooked pasta.
  • Add remaining salad ingredients - chickpeas, feta, pistachios, parsley, and dill. Season everything with remaining 1/4 tsp. salt and 1/4 tsp. black pepper, and drizzle with remaining 3 Tbsp. olive oil. Squeeze in fresh lemon juice and toss everything well to combine.
    If desired, garnish with extra crumbled feta and chopped pistachios. Enjoy warm or closer to room temperature.

Notes

  • Store: Place leftovers in an airtight container and enjoy for up to 4 days. Enjoy leftover salad chilled or closer to room temperature. (I do not suggest reheating it.)
  • Add a drizzle of olive oil or spritz of fresh lemon juice to leftover salad to help rehydrate the noodles and rewaken the flavors.

Nutrition

Serving: 1heaping cup | Calories: 344kcal | Carbohydrates: 35g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Sodium: 690mg | Fiber: 6g | Sugar: 5.5g