Gluten Free Pasta Salad (Low FODMAP Friendly)
This easy gluten free pasta salad whips up in under 30 minutes and is so easy to customize depending on your preferences. Classic Mediterranean ingredients make this the perfect summertime low FODMAP side dish!
Equipment
- Pasta Pot
- Large Mixing Bowl
- Small Mixing Bowl
Ingredients
- 1 lb gluten free pasta
- 1 cup cherry tomatoes chopped
- 1 cup cucumber chopped
- 1 cup kalamata olives chopped
- ½ cup fresh basil roughly chopped
- ¼ cup goat cheese crumbled
For the Italian Dressing
- ¼ cup garlic infused olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon crushed red pepper
- 10 cracks fresh black pepper
Instructions
- In a medium pasta pot, bring well salted water to a boil.
- Once water is boiling, add gluten free pasta + cook according to package directions until al dente.
- While pasta cooks, chop your tomatoes, cucumbers, basil + olives, then in a small mixing bowl, whisk together all dressing ingredients until combined.
- Drain pasta, but do not rinse, and add to a large mixing bowl.
- Add chopped tomatoes and cucumbers to the pasta and gently stir to combine. Then add olives and basil, gently stirring again to combine ingredients.
- Fold in goat cheese gently to combine, then drizzle in dressing continuing to mix in order to evenly incorporate the dressing and all ingredients throughout.
Video
Notes
Notes:
Do not rinse your pasta when you drain it. As pasta cooks, the starches are released. Rinsing pasta gets rid of the starches, but the starches are what help the dressing adhere to the pasta.
It is OK to add in your ingredients while the pasta is still warm, but it is recommended to immediately store the pasta salad in the fridge to chill prior to enjoying.
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