Fusilli Pasta Salad with Chickpeas & Feta

This Fusilli Pasta Salad with Chickpeas & Feta is hearty with the inclusion of protein packed chickpeas, in a low FODMAP amount, of course.

Course: Salad, Side Dish

Cuisine: American & Italian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Makes: 8 Servings

Calories: 369 kcal

Author: Dédé Wilson

12 ounces (340 g) low FODMAP fusilli pasta, such as that made from rice flour
1, 15.5 ounce (439 g) can chickpeas, drained, rinsed and drained again
1/2 pound (439 g) feta, (I like sheep’s milk but you can use any kind), drained and cubed
1/2 dry pint cherry or grape tomatoes, halved
1/4 cup (16 g) finely chopped scallions, green parts only
4 9 to 10 ounces total (255 g to 280 g) small Persian style cucumbers
1 red, yellow or orange bell pepper, cored, seeded and cut into bite sized pieces (see Tips)
1/3 cup (about 20 g) finely chopped fresh dill
2 tablespoons finely chopped fresh mint
Kosher salt
Freshly ground black pepper

For the Dressing: Shake the oil, vinegar and mustard together in a covered jar. Season to taste with salt and pepper; set aside.
For the Pasta Salad: Bring a large pot of salt water to a boil and cook pasta until just al dente, about 10 minutes, but go by texture. Drain and rinse with cool water to stop the cooking immediately. Allow to cool briefly, then place in large mixing bowl. While still a bit warm, add a few tablespoons of the dressing and toss to coat. Dressing the pasta while warm will encourage it to absorb some of the dressing, giving you a more flavorful pasta salad. Allow to cool to room temperature.
Add the drained chickpeas, feta, tomatoes and scallions to the cooled pasta. Cut off and discard the ends of the cucumbers, then cut then into approximately 1/3-inch (8 mm) rounds crosswise and add to the bowl, along with the pieces of orange bell pepper. Fold in the dill and mint (if using) and dress with more salad dressing to your liking; you might not use it all. Taste and season with salt and pepper if desired. The pasta salad is ready to serve. You can also refrigerate in an airtight container overnight; make sure to bring to room temperature before serving.

Note that the sodium level in different feta does vary a lot. You might have to adjust your seasoning.
Yellow and orange bell peppers have not been lab tested as of this writing. Use a red bell pepper to stay strictly low FODMAP. Refer to our article, What If A Food Has Not Been Lab Tested For FODMAPs? for more information.

Nutrition Facts

Fusilli Pasta Salad with Chickpeas & Feta

Amount Per Serving

Calories 369 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 1g5%

Sodium 21mg1%

Carbohydrates 49g16%

Fiber 3g12%

Sugar 3g3%

Protein 11g22%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.