Kalamata olives, tomatoes, cucumber and gluten-free pasta is tossed in a FODMAP-friendly Italian dressing to make this flavor-filled Low FODMAP Italian Pasta Salad.

Where I’m from, this salad is a classic summer dish. It’s a frequent flier at gatherings, but I love to make it as an easy salad that keeps well in the fridge. Al and I will enjoy it as an easy warm-weather meal or side salad, usually with grilled chicken.

More traditional recipes often include a dressing that contains garlic, pepperoni and/or onion. To make this low FODMAP, I created my own FODMAP-friendly Italian dressing, omitted the onions and subbed in optional prosciutto (just pork and salt) for the pepperoni.

Gluten Free Pasta

I am a huge fan of brown rice pasta. It provides a source of whole grain for us gluten-free eaters, but also has, in my opinion, a better texture than some other gluten-free pasta.

Some of my favorites are Tinkyada and Aldi’s gluten-free line. Side note: If you have an Aldi near you, they have some great gluten-free options at more affordable price points.

For this salad, I used rotini, but penne, farfalle or another smaller-shaped pasta also works well.

Serving Suggestions

If you’re not making this salad for a crowd, I will typically enjoy larger portions as a meal or smaller portions with a side of lean protein, usually grilled chicken or salmon.

To make this vegetarian, omit the prosciutto. Make it vegan by omitting the prosciutto and the feta.

Being dairy free, I omit the feta when I make this recipe, however, I’ll serve it with a container of feta for dairy-eating folk to add to their salad if they so choose.

Low FODMAP Italian Pasta Salad

Author: Em Schwartz, MS, RDN
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: 8
Category: Side Dish
Method: Stove
Cuisine: Italian American

Print Recipe

Description

Kalamata olives, tomatoes, cucumber and gluten-free pasta is tossed in a FODMAP-friendly Italian dressing to make this flavor-filled Low FODMAP Italian Pasta Salad.

Ingredients

8 oz. uncooked brown rice farfalle or rotini
½ English cucumber, seeded and diced
8 cherry tomatoes, quartered
¼ cup pitted kalamata olives
2 Tbsp. minced chives

Optional Mix-Ins

4 oz. prosciutto, diced
4 oz. crumbled feta

Low FODMAP Red Wine Vinaigrette

2 Tbsp. red wine vinegar
½ cup olive oil
2 Tbsp. garlic-infused olive oil
1 tsp. dried oregano
½ tsp. dried basil
½ tsp. dijon mustard
¼ tsp. sugar
Salt and pepper, to taste

Instructions

Cook pasta according to package instructions. Drain and rinse pasta under cold water until cool. Place pasta in a large mixing bowl and add cucumber, tomatoes, olives, chives, red wine vinaigrette and optional mix-ins. Stir to mix and set aside
Place all red wine vinaigrette ingredients except the salt into a blender and blend until well mixed. Season to taste with salt. Pour over mixed pasta salad and stir to mix. Serve or refrigerate until ready to eat.

Keywords: cold salad, pasta salad, gluten free,