Dill, Chickpea, and Feta Pasta Salad Recipe

Name: Dill, Chickpea, and Feta Pasta Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring a large pot of heavily salted water to a boil over high heat.
2
Meanwhile, make the dressing.
3
Place the dill, vinegar, shallot, and measured salt and pepper in a blender.
4
Blend on high until evenly combined, about 15 seconds.
5
Stop the blender and scrape down the sides of the pitcher with a rubber spatula.
6
Return the blender to high speed, remove the small cap from the lid (the pour lid), and slowly drizzle in the oil.
7
Turn off the blender, add the capers, and pulse until theyre coarsely chopped, about 5 (1-second) pulses; set the dressing aside in the blender.
8
Once the water is boiling, add the pasta and cook it according to the package directions.
9
Drain and then rinse it under cold water until cool.
10
Drain any excess water from the pasta and transfer it to a large bowl.
11
Add the chickpeas, cucumber, feta, parsley, and reserved dressing (and tuna, trout, or chicken, if using) and toss to combine.
12
Taste and season with salt and pepper as needed.
13
Serve chilled or at room temperature.

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Dill, Chickpea, and Feta Pasta Salad Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!