Warm Zucchini-Feta Salad

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1 cup dry short-cut pasta (such as ditalini or orzo)

1 lb. zucchini

extra-virgin olive oil

kosher salt + black pepper

1 medium shallot

2 to 3 garlic cloves

2 Tbsp. capers

1 (15-oz.) can chickpeas

1/2 cup crumbled feta cheese

1/3 cup roasted, salted pistachios

1/4 cup chopped fresh parsley

3 Tbsp. chopped fresh dill

1 lemon

1. Cook the pasta according to package instructions, then drain and set aside.

2. In a large skillet, heat a drizzle of extra-virgin olive oil over medium heat.

3. Add the shallot and sauté until it starts to soften, about 2 minutes.

4. Add the garlic and zucchini, sautéing until the zucchini is tender, about 5-7 minutes.

5. Stir in the capers, chickpeas, cooked pasta, feta, pistachios, parsley, dill, and squeeze the lemon juice over the top.