Chopped Israeli Pasta Salad

This veggie-packed pasta salad actually tastes better after a day or two in the fridge. So if you make a big batch on the weekend, you'll have delicious healthy lunches for days. Talk about Mediterranean diet meal planning, made easy!
Chopped Israeli Pasta Salad #PASTA #SALAD #SALADRECIPES


  • 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 pepperoncini, 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
Chopped Israeli Pasta Salad #PASTA #SALAD #SALADRECIPES


  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. ........................
  5. ........................

You can find complete recipes click here!

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