Low FODMAP, GF Pasta Salad (safe for GERD)

• portions: 8
• temps actif: 30 min
• temps total: 1 hour

Ingrédients

PASTA:

8-12 oz GF pasta

.5 Eng cucumber, chopped (or sub chopped celery abt 1 cup)

4 mini sweet/bell peppers (fresh)

¼ cup kalamata olives, pitted and sliced

¼ cup feta cheese, crumbled (opt. but can dry-out the dressing)

* Skip feta cheese if chilling hours before serving as pasta soaks-up/dries light dressing and remainder sinks to the bottom.

DRESSING:

2 Tbsp. red wine vinegar

~6 fl. oz ovoo or more neutral oil ok

2 tsp Italian dried herb seasoning

½ tsp. dijon mustard (opt.)

¼ tsp. sugar

Salt and pepper, to taste

Instructions

Cook your pasta according to box instructions and drain it. If gluten-free, run under cold tap water and mix-in some salt to firm-up. Transfer the pasta back to its pot or a large bowl and add the vegetables and optional feta cheese.

Combine all of the dressing ingredients in a small airtight container or measuring cup and mix until the ingredients are well combined. If in an enclosed container, can shake-up ingredients.

Drizzle the dressing over your pasta salad and toss to coat evenly. Top with a sprinkle of salt and freshly ground pepper (opt).

Notes

combined and customized between 2 recipes: https://funwithoutfodmaps.com/low-fodmap-italian-pasta-salad/ & https://www.fodmapformula.com/low-fodmap-pasta-salad/

* Skip feta cheese if chilling hours before serving as pasta soaks-up/dries light dressing and remainder sinks to the bottom.

Nutrition

• Taille de Portion: 1/6 of recipe
• Calories: 238
• Lipides Totaux: 14.2 g
• Lipides Saturés: 2.9 g
• Acides Gras Trans: 0 g
• Cholestérol: 5.6 mg
• Sodium: 248.5 mg
• Glucides Totaux: 38.3 g
• Fibres Diététiques: 8.2 g
• Sucres Totaux: 9.8 g
• Protéines: 5.3 g