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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.
Table of Contents
Why You’ll Love this Zucchini Feta Salad
- Nourishing. This Mediterranean-inspired salad packs a one-two punch of protein and fiber. Not to mention a good dose of heart-healthy fats, B vitamins, and vitamin C.
- Make-Ahead Friendly. A perfect meal prep lunch contender, this zucchini feta salad can be enjoyed warm, chilled, or closer to room temperature. It’s substantial enough to enjoy as a light main, however also pairs well with soup, sandwiches, roasted fish or chicken.
- Vibrant + Flavorful. Between the brightness of the lemon, salty tang of the capers, and freshness of the herbs, this salad packs a major flavor punch while delivering the most satisfying textures.
Zucchini is a true blank canvas veggie, and I love coming up with new ways to enjoy it during the summer months.
Just like my Zucchini Orzo Salad and Zucchini Cakes, this salad spotlights zucchini in a fresh, innovative way.
And while you could technically classify it as a pasta salad, it’s really a 50/50 ratio of pasta to veggies.
Also, since the components are SO flavorful on their own, it doesn’t even need a dressing. Just a simple mix of extra-virgin olive oil and fresh lemon juice does the job beautifully.
If you’re on the hunt for more satisfying summer salads, also check out my reader-favorite Avocado Corn Salad and Smashed Cucumber Salad.
The 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.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
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.
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!
Prep Tip
Zucchini can vary greatly in size – especially during the summer months. If your zucchinis are on the slender size, I suggest slicing them in half lengthwise, and then cutting crosswise into half moons. For larger zucchini, slice them lengthwise into halves, and then again into quarters. Cut each quarter into chunks (as pictured here).
Recipe Variations
- Make Gluten Free. You can easily make this zucchini feta salad gluten free by using your favorite brand of gluten free pasta. I love Jovial brand.
- Make Dairy Free. Swap the feta cheese for your favorite plant-based cheesy crumbles. Alternatively, sprinkle in 2 Tablespoons of nutritional yeast for salty, “cheesy” flavor.
- Omit Nuts. To make this salad nut-free, swap the pistachios for pepitas (pumpkin seeds) or sunflower seeds.
- Add Spice. This salad is delicious with a little kick of heat! I suggest either sprinkling in some crushed red pepper flakes or dicing up a small jalapeño.
- Add Meat. While this salad is substantial enough to enjoy as an entree, it’s also fabulous topped with grilled chicken (or fish). If keeping the salad vegetarian, baked tofu is also a delicious addition.
- Use Different Herbs. If you’re not a fan of dill and/or parsley, this salad is also delicious with fresh basil, chives, and/or scallions.
Storage Tips
- 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.
More Healthy Zucchini Recipes
Zucchini Orzo Salad with Pepperoncini Dressing
20 Minute Summer Squash and Corn Salad
Zucchini Feta Cakes with Harissa Tzatziki
Garlic-Herb Sautéed Zucchini
If you try this Zucchini and Feta Salad, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Warm Zucchini Feta Salad
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
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Subbed GF fusilli pasta and this is so delicious! My picky eater picked out the noodles (but ate with the herbs and lemon/oil). I also doubled the lemon juice called for in recipe. Delicious summer recipe!
Loved this salad! All your recipes are so tasty!
Absolutely delicious! Love the flavors and textures of this salad. Added a calabrian chili with the shallot/caper mixture for a little heat and topped with grilled chicken.
This was delicious!! We topped it with grilled chicken seasoned with a garlic-Italian herb seasoning blend and it was perfect paired with the flavors of the salad. Also yummy for leftovers!!
So delicious! I ate it warm and then cold the next day and used protein pasta. 10/10 with the shallot mixture.
Sooooo good! I used quinoa instead of pasta. I’ve already made it twice in 2 weeks.
Thank you for your yummy recipes
The flavors were fantastic. Will definitely be making this as my zucchini ramps up this summer.
This was fabulous! Your recipes never let me down!
Love all your recipes! So healthy and delicious!