Preheat the oven to 210 degrees Fahrenheit. Cut the zucchini lengthwise into long quarters and then slice into a ½ pieces. In a large bowl toss zucchini pieces in 1 tablespoon olive oil and dried oregano. Season with salt and pepper and arrange on a baking sheet in one layer. Bake for 20-25 minutes until soft and lightly browned on the edges. Take out of the oven and let cool while you are preparing the salad.

Slice red onions, place in a small bowl and cover with cold water. Let the onions soak for at least 15 minutes to get rid of the harsh onion flavor.

Cook the pasta according to instructions on the package. Drain on a colander, run cold water over it and set aside to cool and drain completely.

Make the dressing according to my Homemade Creamy Greek Dressing recipe.

Cut cherry tomatoes and pitted kalamata olives into halves, chop cucumbers into thick quarter slices and roughly chop pickled roasted red peppers.

Assemble the salad. Place the cooked, drained and cooled red lentil pasta in a large mixing bowl. Add rinsed and drained canned chickpeas, cherry tomatoes, cucumbers, soaked and drained red onion slices, kalamata olives, pickled red peppers and now cool roasted zucchini.

Pour ⅔ of the Greek dressing in and toss the salad together. If it looks like it could use more dressing, add more to your own preferences.

Garnish with freshly chopped basil or parsley and serve right away at room temperature or chill in the fridge and enjoy later.