Chopped Israeli Pasta Salad
User Reviews
3.5
Chopped Israeli Pasta Salad
Description
The salad uses a small pasta, like mini bow ties or elbows, cooked slightly under al dente to keep a firm texture that doesn't overpower the finely diced fresh vegetables. The vegetables provide a variety of colors and mild crunch, making it visually appealing and texturally balanced. Black and green olives add briny notes, while fresh thyme and dried oregano bring herbal freshness that complements the lemon and olive oil dressing.
After mixing, the salad chills for at least two hours to allow the flavors to develop and the feta cheese to meld gently without melting, maintaining its texture. The salad keeps well and is a good option for outdoor events or picnics, as the flavors mature and deepen when refrigerated overnight.
It's important to use small pasta shapes and drain the diced vegetables well to avoid excess moisture and sogginess in the salad. Adding more dressing or seasoning can be done prior to serving to adjust the flavor.
Ingredients
- 1/2 pound bow tie pasta small, 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 bell pepper finely diced, orange
- 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
- thyme lots of fresh leaves
- 1 tsp oregano dried
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
dressing
- 1/4 cup olive oil
- lemon juice of 1
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.
Notes
- This salad tastes better after resting for several hours or overnight in the refrigerator.
- Use small pasta shapes like mini bow ties or elbows to balance the finely diced vegetables.
- Drain diced tomatoes well to prevent sogginess.
- The salad is suitable for picnics and outdoor gatherings due to its good holding quality.
- Adjust lemon, olive oil, salt, and pepper to taste before serving for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 250mg | 10% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 26mg | 29% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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