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Israeli Pasta Salad


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  • /4 pound fusilli or other corkscrew pasta
  • 1/4 cup finely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped garlic
  • 2 teaspoons grated lemon peel
  • 6 tablespoons olive oil
  • 2 cups chopped plum tomatoes
  • 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
  • 4 ounces feta cheese, crumbled
  • Additional chopped fresh mint



Step 1

Cook pasta in large pot of boiling salted water until just tender but
still firm to bite. Drain and rinse with cold water to cool. Drain

Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in
large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo
beans and feta cheese. Toss to blend well. Season salad to taste with
salt and pepper. (Can be prepared ahead. Let stand at room temperature
2 hours; or cover and refrigerate overnight, them let stand at room
temperature 1 hour before serving.)

Mound salad on large shallow platter. Garnish with additional mint.


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