STORAGE SUGGESTIONS: Store in the fridge, covered, for up to 3 days.
CHANGE IT UP: I used whole wheat Israeli couscous for my salad, but any small whole wheat pasta shape will do. Small shells, fusilli and farfalle are all great options. Just cook the pasta in salted water according to the package’s directions and proceed with the recipe.
MAKE IT GLUTEN FREE: Substitute your favorite small gluten-free pasta for the couscous.
MAKE IT VEGAN: If you choose to make the salad vegan by omitting the cheese, you might want to add a few more sliced olives to make up for the salty punch of feta.
MAKE IT NUT FREE: Technically pine nuts are seeds, but you can omit them if they don’t work for you or if you’re concerned about cross-contamination.