Mediterranean Pasta Salad

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.

Instructions

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.