A pasta salad full of all that is right in this world! With feta cheese, chickpeas, capers, roasted red peppers, zucchini, fresh herbs and a light and lemony dressing…this one is for the haters. You know who you are. When you hear pasta salad you think of that gloppy, sour stuff you had growing up. This is not that!
I like to believe I can convert people into liking loving food they won’t normally touch with a ten foot pole.
I trick them. Or I simply forget to tell them the offending food is in there. Oops.
More often times than not they will like what I made but continue to insist they hate the ingredient. Even if they ate like a starving wolf and filled their plate with seconds. Proving people wrong is easy. Getting them to admit it is a whole different issue.
If you know someone who hates pasta salads or maybe you’re the guilty party, I insist, in the most loving way, that you give them another try by making this!
Then come back and thank me so I can say you’re welcome.
A meatless, Mediterranean-influenced pasta salad.
- Cook pasta to al dente, drain well and toss with a tablespoon of olive oil. Refrigerate.
- In a small bowl whisk vinegar, lemon juice and Dijon together, slowly whisk in olive oil, season well with salt and pepper.
- To a large mixing bowl add zucchini, feta, peppers, chickpeas, onion, capers and the cooled pasta. Pour dressing over top, add fresh parsley and toss well. Taste and season with additional salt and pepper. Store tightly covered in refrigerator.