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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!


Servings

6-8

Total time

0 minutes

Cuisines

Courses

Sides, Lunch


Ingredients

  • 0.5 pound small bow tie or other small pasta
  • 0.33333333333333 cup cucumber
  • 0.33333333333333 cup radish
  • 0.33333333333333 cup tomato
  • 0.33333333333333 cup yellow bell pepper
  • 0.33333333333333 cup orange bell pepper
  • 0.33333333333333 cup black olives
  • 0.33333333333333 cup green olives
  • 0.33333333333333 cup red onion
  • 0.33333333333333 cup pepperoncini
  • 0.33333333333333 cup feta cheese
  • lots of fresh thyme leaves
  • 1 tsp dried oregano
  • salt and fresh cracked black pepper to taste
  • dressing
  • 0.25 plus more, olive oil
  • Lemon juiced

Method

  1. 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.
  2. 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.
  3. Add the 1/4 cup olive oil and lemon juice and toss well. Gently fold in the feta cheese.
  4. 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.
  5. Garnish with fresh thyme.