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!

Chopped Israeli Pasta Salad is a healthy, veggie packed variation on your favorite summer salad, it keeps super well, in fact I think it's better after a day or two in the fridge! |

I pretty much keep a perpetual supply of pasta salad going in my refrigerator all summer long, it keeps us afloat.  It’s there waiting for us when we come in the door, sweaty, tired, and hungry.  It’s breakfast, lunch, snack, and, occasionally, dinner.   Does the world need another pasta salad?  I don’t know, probably not, but maybe this one will inspire some of you to change up your old standard.  This veggie packed version is made just like my favorite Chopped Israeli Salad, with the addition of pasta.  The dressing is simply olive oil and fresh lemon juice…I love that.

Ingredients for Israeli Salad Pasta |

I laid out my ingredients above, the only thing missing is the pepperoncini, which gives it some kick, if you don’t like heat, leave that out.  I added the olives and the pepperoncini at the suggestion of Dave, one of the commenters on the chopped salad post, who lives in Israel.  I love getting feedback from you guys, and I especially love hearing how you do things differently, so please don’t hesitate to comment with your ideas.  We have so much to share with each other :)

Israeli Pasta Salad in a jar |

I love to fill wide mouthed mason jars with this Israeli Pasta Salad, it makes it super easy to store, and we can pull them out as needed and eat right out of the jar.

Israeli Pasta Salad

Chopped Israeli Pasta Salad

Yield: seerves 6-8

Chopped Israeli Pasta Salad


  • 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
  • 1/4 cup, plus more, olive oil
  • juice of 1 lemon


  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.


  • This salad keeps well, and it’s a good choice for picnics, barbecues, and other outdoor events.  I would even go so far as to say that it’s better the next day or even two.
  • Be sure to use a small sized pasta for this, if you can’t find mini bow ties, use elbows.  You don’t want the pasta to overwhelm the finely di


don’t forget to pin it!

Israeli Pasta Salad is full of crunchy veggies, feta cheese, and olives, it makes a nice change from your old stand by! |


other chopped salads…

Chopped Salad with Spicy Tomato Vinaigrette

colorul and super healthy chopped salad

Israeli Chopped Salad

Israeli Chopped Salad is a great example of the healthy vibrant cuisine of the Mediterranean

Have you been cooking from TVFGI?   Let’s keep in touch on Instagram. Grab a quick pic and tag it with the hashtag #TVFGI — I’d love to see!

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20 Responses to Israeli Pasta Salad

  1. cheri says:

    I can see why you always have some sort of pasta salad in the fridge during the summer, this looks amazing and so full of flavor.

  2. Susan says:

    Talk about fresh! This salad is the epitome of crisp and delicious freshness, Sue. Beautiful to look at and totally delicious.

  3. I love this pasta salad, so colorful and summery! And thank you for no mayo ;).

  4. Sara says:

    This salad is so pretty, perfect for a summer picnic!

  5. This is such a lovely salad, Sue. All the great flavors with it’s own unique look – Love it!

  6. pasta salads are perfect for the season! love how delicious + vibrant this one is.

  7. Pamela says:

    I always wonder about cold clammy pasta in salads. It has never called to me. I would like/love this without the pasta. Is it really tasty with that cold clammy pasta in it??

  8. Fabulous salad. Love all the great flavours together in one bowl!

  9. Each and every recipe you’ve had this week, sounds so good. Thank goodness you never disappoint. Love your style, Sue!

  10. I’m quite certain this would steal the show at any picnic, potluck or party! So pretty!

  11. The colors alone are worth making this salad – I love the addition of pasta too! This is a great summer dish perfect for any gathering! Thanks Sue

  12. Natalie says:

    Looks amazing! Definitely on my list to try next week. We’ve been enjoying your rainbow layered salad every time we have guests – everyone raves about it! Thanks for the wonderful recipes!!!

  13. I’m loving all the flavors and textures in this pasta salad. A great side dish for all that great summer barbecue!

  14. Peter says:

    Sue, I so agree. If you like both salads, why not enjoy them together. This is a great salad for a picnic.

  15. Tania says:

    All my favorite ingredients in one jar! I am saving this recipe for later!

  16. This looks delicious, perfect for summer!

  17. What fantastic colour and flavour! The salad looks fab.!

  18. Loved this salad. The colour, texture everything is perfect. Will surely give it a try.

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