Healthy, packed with veggies and tons of flavor. My Greek Pasta Salad is the ultimate picnic recipe. Make it low-FODMAP & gluten-free so everyone can enjoy!
I love my Low-FODMAP Macaroni (Pasta) Salad so much, that I wanted to have another low-FODMAP option for a different flavor. Using Greek inspired dressing and feta cheese, this pasta salad is both elegant and versatile.
Choosing a low-FODMAP & gluten-free pasta for this salad is key. You want a product that can be refrigerated after cooking, without getting too hard, or too mushy. If you use a corn-rice flour blend, then I suggest you make the noodles extra soft to allow for that chilling stiffness that happens to gluten-free pastas. My Dr. Rachel’s Low-FODMAP Grocery Shopping List; IBS-friendly, Gluten-free has plenty of options!
For other low-FODMAP Lunch inspiration- Check out my Dr. Rachel’s BEST Low-FODMAP Lunch Recipes; Gluten-free.
You may also love:
- Low-FODMAP & Gluten-free Warm Quinoa Salad
- Low-FODMAP ‘Everything Good’ Summertime Salad (Grilled Chicken, Cheese, Orzo, Bacon and Avocado)
- Easy Low-FODMAP Superfood Salad with Kale & Low-FODMAP Dressing
- Fabulous Low-FODMAP Southwest Salad with Low-FODMAP Southwest Dressing
- Everyone’s Favorite Low-FODMAP Strawberry Salad with Low-FODMAP Poppyseed Dressing
Or check out over 650 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Greek Pasta Salad; Gluten-free
Healthy, packed with veggies and tons of flavor. My Greek Pasta Salad is the ultimate picnic recipe. Make it low-FODMAP & gluten-free so everyone can enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer, entree
- Method: Cooking
- Cuisine: American, Greek
- Diet: Gluten Free
Ingredients
For the Pasta Salad Dressing:
- 1/3 cup freshly squeezed lemon juice (from 2 to 3 lemons)*
- 1 tablespoon lemon zest
- 2 tablespoons finely chopped parsley
- 2 tablespoons garlic-infused oil*
- 2 tablespoons onion-infused oil*
- 1/2 teaspoon fresh oregano, optional
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Pasta Salad:
- 12 ounces low-FODMAP & gluten-free rotini*
- 1 red bell pepper (150g), finely diced*
- 1 pint cherry tomatoes, halved or whole*
- 1/2 cup pitted Kalamata olives, halved or whole*
- 1/2 cup crumbled feta cheese*
- 1/2 cucumber*(150g), quartered and sliced
- 1/4 cup fresh parsley, roughly chopped
Instructions
- Cook the low-FODMAP pasta in a large pot of salted water, according to the box instructions, drain and let set aside to cool
- Whisk the ingredients for the dressing, and adjust to taste
- Prep all the salad ingredients. If the pasta is still warm, then run under chilled water
- Toss all the salad ingredients with half the dressing, then add a little more at a time to your preference
- You may not use all of the dressing
- Chill, or serve immediately
Notes
- Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting.
- Select a low-FODMAP, gluten-free pasta with corn or rice flour blends. Avoid those with legumes and chickpeas
- Cheese is naturally low in lactose, see Dr. Rachel’s FODMAP Facts: Is Cheese Low-FODMAP? for more
- Lemon juice is low-FODMAP up to 100ml serving
- Red bell pepper is low-FODMAP up to 750g (per FODMAP Friendly), 43g is low-FODMAP serve per Monash
- Kalamata olives are low-FODMAP per Monash (serve 60g), contain ‘Nil FODMAPs’ per FODMAP Friendly
- Infused oils do not contain FODMAPs. See my Low-FODMAP Garlic and Onion Substitutions to explain why
- Cherry tomatoes are low-FODMAP at 75g, maximum per FODMAP Friendly of 1500g
- For cucumber, 67g is one low-FODMAP serving
