Israeli Pasta Salad is a mash-up of two of my favorite summer salads, it’s packed with veggies and 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.
Yield: seerves 6-8