Chopped Israeli Pasta Salad
Try this Chopped Israeli Pasta Salad recipe, or contribute your own.
Try this Chopped Israeli Pasta Salad recipe, or contribute your own.
- juice of 1 lemon
- 1 tsp dried oregano
- dressing
- salt and fresh cracked black pepper to taste
- 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
- 1/4 cup plus more, olive oil
- Carbohydrate 8.48430434294561 g
- Cholesterol 14.2666666729363 mg
- Fat 13.6432738657813 g
- Fiber 1.22061557002068 g
- Protein 2.12992425166738 g
- Saturated Fat 3.94180904580956 g
- Serving Size 1 1 -8 (155g)
- Sodium 714.806798503262 mg
- Sugar 7.26368877292493 g
- Trans Fat 1.66022462822223 g
- Calories 158 calories
Step-by-step
- 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.
My Go-To Summer Salad: Chopped Israeli Pasta Salad
As a busy working mom, I need recipes that are quick, easy, and delicious. This Chopped Israeli Pasta Salad fits the bill perfectly! It's incredibly versatile, customizable to my liking, and a crowd-pleaser every time. The best part? It tastes even better the next day, making it ideal for meal prepping. I often make a big batch on Sunday to have a refreshing lunch ready for the whole week.
The vibrant colors alone make this salad a feast for the eyes. The combination of the small pasta, finely diced vegetables, and tangy feta cheese creates a delightful textural experience. I love how the flavors meld together – the salty olives, the slightly sweet bell peppers, the refreshing cucumber and radish, all balanced by the bright lemon juice and fragrant herbs. It's a symphony of tastes in every bite. Sometimes, depending on what's in my fridge, I’ll swap out some vegetables. For instance, I might add chopped zucchini or cherry tomatoes. The beauty of this recipe is its adaptability – feel free to experiment with your favorite vegetables!
Tips and Tricks for Pasta Salad Perfection:
Pasta Choice: I prefer using small bow-tie pasta, but any small pasta shape will work wonderfully. Just make sure it's cooked perfectly al dente. Overcooked pasta will result in a mushy salad, so be sure to follow the cooking instructions carefully and always err on the side of slightly undercooking.
Vegetable Prep: Uniformly sized and finely diced vegetables are key to a well-balanced salad. I take the time to ensure my ingredients are evenly chopped which contributes to a delightful bite every time. Using small Persian cucumbers is a game changer – they have fewer seeds and are delightfully crisp. Plus, their size makes them perfect for this salad.
Olive Oil is your friend: Don't skimp on the olive oil! A good quality olive oil adds incredible flavor and helps the dressing cling nicely to the pasta and vegetables. I always start with the specified amount and add more to taste, depending on my preference and the freshness of the ingredients.
The Art of the Dressing: The lemon juice and olive oil dressing is simple but brilliant. The acidity of the lemon juice cuts through the richness of the olive oil and enhances the flavors of all the ingredients. A pinch of salt and freshly cracked black pepper elevate the dressing to another level. Feel free to experiment with adding other herbs such as fresh dill or parsley for an extra burst of flavor.
Make it Ahead: This salad is even better the next day! The flavors have time to meld and develop, resulting in an even more delicious salad. I usually make it the night before to ensure all those delicious flavors have had time to mingle. Plus, it frees up my time in the morning, allowing for more time to enjoy my coffee rather than prepping food!
Serving Suggestions: This salad is a fantastic side dish for barbecues, potlucks, or picnics. It also makes a delightful light lunch or a hearty dinner, especially during the hot summer months. To make it a more substantial meal, you could add grilled chicken or chickpeas.
This Chopped Israeli Pasta Salad has quickly become a staple in my household, a testament to its simplicity, versatility and deliciousness. I encourage you to try it, make it your own, and enjoy the refreshing taste of summer in every single bite!
