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When it’s hot outside I love cooling food. And nothing is better than a cool pasta salad. This Mediterranean pasta salad is a refreshing dish that brings the flavors of the Mediterranean to your table. Perfect for a light lunch, a picnic, or a side dish, this salad combines al dente pasta with fresh vegetables, tangy feta cheese, and a zesty homemade dressing.
You will always find recipes here on my site because to me food is very healing. And although I’m not a kitchen witch, I do use a lot of kitchen witchery in my practice. There is nothing like creating a meal with love and infusing it with powerful intentions!
This salad is packed with fresh ingredients like cherry tomatoes and cucumbers that you may even be able to pick fresh from your garden! It’s a colorful and satisfying meal that’s as easy to make as it is delicious.
So let’s talk about the magickal properties of some of the herbs in this dish. The fresh parsley, oregano, and basil are all known to be very protective. So this is a great dish to make if you’ve had to deal with an angry boss or if someone is mad at you. It can definitely help protect you from those energies. Basil is also known for helping to draw in prosperity. Just be sure to set your intention while fixing this meal.
You can easily make this pasta salad gluten-free! Just substitute your favorite gluten-free pasta in place of wheat pasta. Need a dairy-free version? Look for feta cheese that has been made from goat or sheep milk instead. Or opt for fresh goat cheese.
Mediterranean pasta salad
Mediterranean Pasta Salad
Ingredients
Pasta Salad
- 1 cup pasta farfalle or penne work well
- 1/2 cup cherry tomatoes halved
- 1/4 cup cucumbers diced
- 1/4 cup red bell pepper diced
- 1/4 cup onion thinly sliced
- 1/4 cup Kalmata olives pitted and halved
- 1/4 cup feta cheese crumbled
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped (optional)
- 1 tbsp fresh oregano chopped (optional)
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp dried oregano
- salt and pepper to taste
Instructions
- Boil the pasta according to the package instructions until cooked to al dente. Drain. Rinse under cold water to stop the cooking process.
- While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, onion, and Kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper.
- In a large bowl, combine the cooked pasta, vegetables, and olives. Drizzle the dressing over the salad and mix to combine.
- Fold in the crumbled feta cheese and chopped herbs.
- Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Refrigerate any leftovers in an airtight container.
Notes
