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
Scale
- 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, 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Stove
- Cuisine: Italian American