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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!



Total time

20 minutes


Sides, Lunch


  • 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
  • dressing
  • ¼ plus more, olive oil
  • Lemon juiced


  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.

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