+

Dill, Chickpea, and Feta Pasta Salad

Ingredients (12)

  • 1/4 cup coarsely chopped fresh dill
  • 1/4 cup white wine vinegar
  • 2 tablespoons coarsely chopped shallot
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 2/3 cup olive oil
  • 1/4 cup capers
  • 1 pound short pasta, such as gemelli or fusilli
  • 2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed
  • 1 medium English cucumber (about 1 pound), medium dice
  • 6 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 2 tablespoons finely chopped fresh Italian parsley leaves
Try Amazon Fresh
Nutritional Information
  • Calories788
  • Fat35.45g
  • Saturated fat8.54g
  • Trans fat
  • Carbs93.9g
  • Fiber12.09g
  • Sugar10.53g
  • Protein25.05g
  • Cholesterol27.81mg
  • Sodium857.71mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Dill, Chickpea, and Feta Pasta Salad

To make this simple summer side dish, blend vinegar, fresh dill, shallot, olive oil, and capers while the pasta cooks. Toss the pasta and dressing together with cucumber, chickpeas, and crumbled feta cheese, and serve alongside grilled salmon or chicken. Or to make the salad a complete meal, add 7 ounces of either tuna, flaked smoked trout, or shredded chicken for a light lunch or dinner.

Tips for Christmas

Instructions

  1. 1Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, make the dressing.
  2. 2Place the dill, vinegar, shallot, and measured salt and pepper in a blender. Blend on high until evenly combined, about 15 seconds. Stop the blender and scrape down the sides of the pitcher with a rubber spatula. Return the blender to high speed, remove the small cap from the lid (the pour lid), and slowly drizzle in the oil. Turn off the blender, add the capers, and pulse until they’re coarsely chopped, about 5 (1-second) pulses; set the dressing aside in the blender.
  3. 3Once the water is boiling, add the pasta and cook it according to the package directions. Drain and then rinse it under cold water until cool. Drain any excess water from the pasta and transfer it to a large bowl.
  4. 4Add the chickpeas, cucumber, feta, parsley, and reserved dressing (and tuna, trout, or chicken, if using) and toss to combine. Taste and season with salt and pepper as needed. Serve chilled or at room temperature.
Load Comments

Recommended from Chowhound

Win Game Day with These Vegetarian Party Nachos
Food News

Win Game Day with These Vegetarian Party Nachos

by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...

11 Ways to Gussy Up Guacamole for Game Day
Recipe Round-Ups

11 Ways to Gussy Up Guacamole for Game Day

by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...

Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress
Recipe Round-Ups

Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress

by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...