Serves 6 to 8
Ingredients
1 pint cherry tomatoes, halved
1 large zucchini, halved lengthwise and sliced
2 cloves garlic, minced
3 tablespoons olive oil, divided
1 teaspoon oregano, divided
1 pound short-cut pasta*
1 tablespoon red wine vinegar
1 teaspoon honey
1 (14 ounce) can chickpeas, drained
1/2 cup pitted kalamata olives, halved
1 cup feta cheese crumbles**
2 tablespoons Parmesan cheese, grated**
Instructions
- Preheat the oven to 400° F. Arrange the tomatoes, zucchini, and garlic in a roasting pan. Drizzle with 1 1/2 tablespoons olive oil and sprinkle with 1/2 teaspoon oregano. Season with salt and black pepper, to taste. Toss to evenly coat the vegetables.
- Transfer the roasting pan to the oven. Roast for 20-25 minutes, stirring once halfway through, until the zucchini is tender and the tomatoes have burst. Remove the roasting pan from the oven and set aside.
- While the vegetables roast, bring large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta and rinse with cool water.
- Place the red wine vinegar, honey, remaining 1 1/2 tablespoons olive oil, and remaining 1/2 teaspoon oregano in a large mixing bowl. Add a generous pinch each of salt and black pepper. Whisk to combine.
- Add the pasta and roasted vegetables to the bowl, along with any juices released by the tomatoes. Add the chickpeas, olives, and feta cheese. Toss gently to combine.
- Sprinkle the pasta with Parmesan cheese. Serve warm or chilled.
*Gluten-free pasta is great in this recipe.
**Simply omit the feta and Parmesan to make this pasta vegan.
