Step 1

Cook pasta in a pot of generously salted water until al dente. Drain, rinse, and transfer to a large bowl.

Step 2

Meanwhile, prepare zucchini. If your zucchinis are on the slender size, slice them in half lengthwise, and then slice crosswise into half moons. For larger zucchini, slice them lengthwise into halves, and then again into quarters. Cut each quarter into chunks.Heat 2 Tbsp. olive oil in a large skillet over medium. Add zucchini and sauté until golden, about 7 to 8 minutes. During the final 2 minutes, add shallots, garlic, and capers. Once everything is nicely softened, season with 1/2 tsp. salt and 1/4 tsp. black pepper. Transfer zucchini mixture to the bowl with cooked pasta.

Step 3

Add remaining salad ingredients - chickpeas, feta, pistachios, parsley, and dill. Season everything with remaining 1/4 tsp. salt and 1/4 tsp. black pepper, and drizzle with remaining 3 Tbsp. olive oil. Squeeze in fresh lemon juice and toss everything well to combine.If desired, garnish with extra crumbled feta and chopped pistachios. Enjoy warm or closer to room temperature.