Cucumber, dill pasta salad

I enjoy non-creamy pasta salads. This one has a refreshing flavor, with a perfect creamy texture added by the chickpeas.

Ingredients
8 oz mezze penne
half an English cucumber
2 tbsp onion
2 tbsp white vinegar
1 tbsp dried dill
0.5 tsp salt
0.25 tsp sugar
3 oz Feta cheese
15 oz can drained chickpeas
2 tbsp capers
1/3 cup olive oil
pinch of black pepper

Preparation
Cook the pasta until al dente, drain and cool.

Meanwhile, wash and dice the cucumber into 0.5-inch pieces. Drain and rinse the chickpeas.

In a blender, mix the chopped onion, vinegar, olive oil, salt, sugar, black pepper. Blend until smooth. Add the capers and pulse a few times.

Combine the dressing with the pasta, diced cucumber, and chickpeas. Crumble in the Feta cheese, mix and serve! Make sure you prepare this with flavorful dried dill. Its flavor is crucial to the success of this dish.