Mediterranean Chickpea Pasta Salad with Lemon Vinaigrette

Step 1

Wash and chop the zucchini into pieces.Heat a non-stick pan with 1 tbsp olive oil. Add the zucchini, salt, and ½ tsp black pepper to the pan and sauté for 7-10 minutes.

Step 2

In a large salad bowl, add cooked pasta, sautéed zucchini, sun-dried tomatoes, olives, feta cheese, and chickpeas.

Step 3

In a mixing cup, combine olive oil, lemon juice, diced onion, garlic powder, oregano, dried dill, salt, and black pepper. Transfer the mixture to the salad bowl, stir, and add fresh parsley.

Step 4

Add the salad to 4-5 32-oz mason jars and store them in the refrigerator. When ready to serve, heat up for a minute in the microwave and enjoy!