Mediterranean Pasta Salad

Recipe by Tina Gravalos



Cook Time


Prep Time



Serves 04

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.


  1. 1

    Cook pasta according to instructions on the package.

  2. 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. 3

    Add the pepper, onion, tomatoes, olives, oregano, sea salt and mix to combine.

  4. 4

    Add the olive oil and lemon juice and mix.

  5. 5

    Crumble the feta on top and mix again.

  6. 6

    Serve with your favourite protein like chicken, steak or fish.

  7. 7

    Store in an airtight container in the fridge for 2-3 days.

  8. 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.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

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