Israeli Pasta Salad (Recipe)

January 24, 2020

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Israeli Pasta Salad (Recipe)

Ingredients

1/2 pound small bow tie or other small pasta

1/3 cup cucumber, finely diced (I like to use small Persian cucumbers)

1/3 cup radish, finely diced

1/3 cup tomato, finely diced (drain excess liquid)

1/3 cup yellow bell pepper, finely diced

1/3 cup orange bell pepper, finely diced

1/3 cup black olives, finely diced

1/3 cup green olives, halved

1/3 cup red onion, finely diced

1/3 cup pepperoni, diced

1/3 cup feta cheese, finely diced

lots of fresh thyme leaves

1 tsp dried oregano

salt and fresh cracked black pepper to taste

Dressing:

1/4 cup, plus more, olive oil

juice of 1 lemon

Instructions

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.