Mediterranean Pasta Salad
Recipe by Tina Gravalos
Ingredients
10
Time
10m
Serves
4
Pasta salad is a staple in many households but sometimes it can be a little heavy to digest. This salad uses gluten-free pasta as well as goat milk feta, which is easier to digest than cow’s milk feta. It’s packed with digestive-friendly ingredients like extra-virgin olive oil and lemon juice, to help reduce inflammation.
Gluten-Free
Lunch
Quick Meal
Ingredients
1package
Gluten-Free Pasta
1
Green Bell Pepper
1/2med
Red Onion
10
Cherry Tomatoes
1/3cup
Pitted Kalamata Olives
1/2tsp
Oregano
1pinch
Sea Salt
1/4cup
Extra-Virgin Olive Oil
1
Lemon
1/3cup
Goat Milk Feta
Instructions
1
Cook pasta according to instructions on the package.
2
Once the pasta is cooked, drain it and run it under cold water to make it a cold pasta salad. Drain again and then add to a large bowl.
3
Add the pepper, onion, tomatoes, olives, oregano, sea salt and mix to combine.
4
Add the olive oil and lemon juice and mix.
5
Crumble the feta on top and mix again.
6
Serve with your favourite protein like chicken, steak or fish.
7
Store in an airtight container in the fridge for 2-3 days.
8
Notes: This recipe used cassava flour pasta. You can also use chickpea, lentil, brown rice, or quinoa pasta. More veggies - add diced cucumber, zucchini, carrots. Dairy-free - omit feta.
Explore More
More Recipes by Tina Gravalos
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
