Chopped Israeli Pasta Salad
The View From the Great Island
Israeli Pasta Salad is a mash-up of two of my favorite summer salads, it's packed with veggies and actually gets better after a day or two in the fridge!
- ½ pound small bow tie or other small pasta
- ⅓ cup cucumber (finely diced)
- ⅓ cup radish (finely diced)
- ⅓ cup tomato (finely diced)
- ⅓ cup yellow bell pepper (finely diced)
- ⅓ cup orange bell pepper (finely diced)
- ⅓ cup black olives (finely diced)
- ⅓ cup green olives (halved)
- ⅓ cup red onion (finely diced)
- ⅓ cup pepperoncini (diced)
- ⅓ cup feta cheese (finely diced)
- lots of fresh thyme leaves
- 1 tsp dried oregano
- salt and fresh cracked black pepper to taste
- ¼ plus more, olive oil
- Lemon juiced
- Cook the pasta in well salted water until just al dente, don't over cook. I usually cook it at least 2 minutes under the time listed on the package. Drain and rinse in cold water.
- Put the well drained (not dripping wet) pasta in a bowl and toss with a little olive oil so it doesn't stick together. Add the veggies, oregano, thyme, and salt and pepper. Hold out the feta cheese until the end.
- Add the 1/4 cup olive oil and lemon juice and toss well. Gently fold in the feta cheese.
- Refrigerate the salad for at least 2 hours, up to overnight. Taste before serving, you may want to add more olive oil, lemon, salt, or pepper.
- Garnish with fresh thyme.