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Italian Pasta Salad

This recipe was developed by my son, Oren, and is now a family favorite. It has just the right seasoning and a lovely combination of pasta, vegetables and herbs!


  • 1 lb dry pasta (medium cut)
  • 2 bell peppers, sliced
  • 2 c cherry tomatoes, halved
  • 4.5 oz Kalamata olives, sliced
  • juice of 1/2 lemon
  • 1 clove garlic, minced
  • 1 small bunch parsley, minced
  • drizzle of olive oil
  • red wine vinegar to taste
  • salt to taste


  1. Under-cook pasta, so it still has a slight crunch.
  2. Drain pasta. In a large pot or bowl, toss with peppers, tomatoes, olives, lemon juice, garlic and parsley.
  3. Add olive oil, vinegar and salt to taste, tossing well.
  4. Cover and refrigerate overnight.
  5. Serve cold.

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