Israeli Pasta Salad

Israeli Pasta Salad |

Israeli Pasta Salad is a mash-up of two of my favorite summer salads, it’s packed with veggies and is the perfect make-ahead potluck  or bbq dish– it actually gets better after a day or two in the fridge!

Overhead photo of a bowl of israeli pasta salad.

I keep a perpetual supply of Israeli pasta salad going in my refrigerator all summer long!.

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.

Overhead photo of a plate with the ingredients for israeli pasta salad except the pasta.

Ingredients for chopped Israeli salad

  • small sized pasta
  • cucumber
  • radish
  • tomato
  • bell pepper
  • olives, black and green
  • red onion
  • pepperoncini
  • feta cheese
  • fresh herbs

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 🙂

Photo of a small glass jar filled with israeli pasta salad on a wood surface.

Pack your pasta salad in mason jars for fun meal prep!

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.

Overhead photo of a jar of israeli pasta salad on a wood surface.

More chopped salads to try~

Israeli Pasta Salad
3.3 from 203 votes

Chopped Israeli Pasta Salad

Israeli Pasta Salad is a mash-up of two of my favorite summer salads, it's packed with veggies and is the perfect make-ahead potluck  or bbq dish-- it actually gets better after a day or two in the fridge!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Yield 8 servings
Calories 148kcal
Author Sue Moran


  • 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 olive oil
  • juice of 1 lemon


  • 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.
  • Add the 1/4 cup olive oil and lemon juice and toss well. Gently fold in the feta cheese.
  • 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.
  • Garnish with fresh thyme.

Cook's notes

  • 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 diced veggies.


Calories: 148kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 250mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 26mg | Calcium: 49mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Barbara Potter
    February 15, 2021 at 11:02 am

    5 stars
    Love this and the dressing.

  • Reply
    Marlein kuttab
    October 7, 2020 at 8:55 pm

    I am interested to know why this is called Israeli Pasta Salad. This actually is a mediterranean salad. We make it in Greece, turkey, Italy, Palestine, Lebanon and Egypt . Just wondering why.

  • Reply
    June 11, 2016 at 3:33 pm

    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.

  • Reply
    June 11, 2016 at 11:38 am

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

  • Reply
    Laura | Tutti Dolci
    June 11, 2016 at 9:34 am

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

  • Reply
    June 11, 2016 at 7:26 am

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

  • Reply
    Robyn @ Simply Fresh Dinners
    June 11, 2016 at 6:42 am

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

  • Reply
    Thalia @ butter and brioche
    June 10, 2016 at 8:12 pm

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

  • Reply
    June 10, 2016 at 5:15 pm

    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??

  • Reply
    Jennifer @ Seasons and Suppers
    June 10, 2016 at 5:02 pm

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

  • Reply
    [email protected] is How I Cook
    June 10, 2016 at 3:16 pm

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

  • Reply
    Chris Scheuer
    June 10, 2016 at 12:55 pm

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

  • Reply
    Tricia @ Saving room for dessert
    June 10, 2016 at 11:38 am

    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

  • Reply
    June 10, 2016 at 10:15 am

    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!!!

    • Reply
      June 10, 2016 at 10:51 am

      Oh I’m so happy to hear that Natalie — you need to snap a photo next time!

  • Reply
    June 10, 2016 at 10:12 am

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

  • Reply
    June 10, 2016 at 10:09 am

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

  • Reply
    June 10, 2016 at 9:23 am

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

    • Reply
      June 10, 2016 at 9:45 am

      I love eating this out of jars, Tania, it just makes it that much more fun 🙂

  • Reply
    Derek @ Dad With A Pan
    June 10, 2016 at 9:11 am

    This looks delicious, perfect for summer!

  • Reply
    [email protected]'s Recipes
    June 10, 2016 at 8:50 am

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

  • Reply
    krish recipes
    June 10, 2016 at 8:06 am

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

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