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!
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.
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 :)
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.
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.
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 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
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.
- 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.
don’t forget to pin this Israeli Pasta Salad!
More chopped salads for the summer!
- Chopped Asparagus Salad ~ The View From Great Island
- Italian Chopped Salad with Marinated Chickpeas ~ Foodie Crush
- Chopped Salad with Spicy Tomato Vinaigrette ~ The View From Great Island
- BLT Chopped Salad ~ Well Plated
- Israeli Chopped Salad ~ The View From Great Island
22 Comments
Spinach Pasta Salad | Fresh Recipes
March 14, 2019 at 8:07 am[…] sister Jenny is going to love this Israeli Pasta Salad by The View from Great Island. It is loaded with flavor and keeps well in the fridge for […]
Israeli Pasta Salad - Mediterranean Diet Roundtable
April 12, 2018 at 8:39 am[…] Source: https://theviewfromgreatisland.com/chopped-israeli-pasta-salad-recipe/ […]
cheri
June 11, 2016 at 3:33 pmI 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.
Susan
June 11, 2016 at 11:38 amTalk about fresh! This salad is the epitome of crisp and delicious freshness, Sue. Beautiful to look at and totally delicious.
Laura | Tutti Dolci
June 11, 2016 at 9:34 amI love this pasta salad, so colorful and summery! And thank you for no mayo ;).
Sara
June 11, 2016 at 7:26 amThis salad is so pretty, perfect for a summer picnic!
Robyn @ Simply Fresh Dinners
June 11, 2016 at 6:42 amThis is such a lovely salad, Sue. All the great flavors with it’s own unique look – Love it!
Thalia @ butter and brioche
June 10, 2016 at 8:12 pmpasta salads are perfect for the season! love how delicious + vibrant this one is.
Pamela
June 10, 2016 at 5:15 pmI 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??
;-)
Jennifer @ Seasons and Suppers
June 10, 2016 at 5:02 pmFabulous salad. Love all the great flavours together in one bowl!
Abbe@This is How I Cook
June 10, 2016 at 3:16 pmEach and every recipe you’ve had this week, sounds so good. Thank goodness you never disappoint. Love your style, Sue!
Chris Scheuer
June 10, 2016 at 12:55 pmI’m quite certain this would steal the show at any picnic, potluck or party! So pretty!
Tricia @ Saving room for dessert
June 10, 2016 at 11:38 amThe 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
Natalie
June 10, 2016 at 10:15 amLooks 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!!!
Sue
June 10, 2016 at 10:51 amOh I’m so happy to hear that Natalie — you need to snap a photo next time!
Lisa @garlicandzest.com
June 10, 2016 at 10:12 amI’m loving all the flavors and textures in this pasta salad. A great side dish for all that great summer barbecue!
Peter
June 10, 2016 at 10:09 amSue, I so agree. If you like both salads, why not enjoy them together. This is a great salad for a picnic.
Tania
June 10, 2016 at 9:23 amAll my favorite ingredients in one jar! I am saving this recipe for later!
Sue
June 10, 2016 at 9:45 amI love eating this out of jars, Tania, it just makes it that much more fun :)
Derek @ Dad With A Pan
June 10, 2016 at 9:11 amThis looks delicious, perfect for summer!
Angie@Angie's Recipes
June 10, 2016 at 8:50 amWhat fantastic colour and flavour! The salad looks fab.!
krish recipes
June 10, 2016 at 8:06 amLoved this salad. The colour, texture everything is perfect. Will surely give it a try.