Chickpea and Feta Pasta Salad

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.

Pasta Salad with Feta, Capers and Chickpeas

Rating: 51

Yield: 6 - 8 servings as a side dish

Pasta Salad with Feta, Capers and Chickpeas

A meatless, Mediterranean-influenced pasta salad.


8 ounces pasta: medium shells, rotini or penne
1/3 cup extra-virgin olive oil + 1 tablespoon
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
sea or Kosher salt and fresh black pepper
1 + 1/2 cups zucchini or cucumber (seeds removed), diced
1 cup feta cheese, crumbled
1 roasted red pepper, cut in small, thin strips
2 cans (14 ounce) chickpeas, drained and rinsed
8 scallions or 1 small red onion, diced
1/4 cup capers
2 tablespoons fresh parsley or basil, chopped


  1. Cook pasta to al dente, drain well and toss with a tablespoon of olive oil. Refrigerate.
  2. In a small bowl whisk vinegar, lemon juice and Dijon together, slowly whisk in olive oil, season well with salt and pepper.
  3. 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.


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  1. Heather says

    Made this tonight and subbed quinoa for the pasta along with a bit more zucchini and cheese for an post-gym protein packed dinner! Sooooooooo good!

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