Israeli Pasta Salad (Recipe)

January 24, 2020

Israeli Pasta Salad (Recipe)


✅ 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


✅ 1/4 cup, plus more, olive oil

✅ juice of 1 lemon


1️⃣ 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.

2️⃣ 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.

3️⃣ Add the 1/4 cup olive oil and lemon juice and toss well. Gently fold in the feta cheese.

4️⃣ 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.

5️⃣ Garnish with fresh thyme.


Recap Video

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