Israeli Pasta Salad

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

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

Instructions

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.

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