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

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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!

• Author: Dr. Rachel Pauls
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• 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