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Low FODMAP Mediterranean Pasta Salad
This Low FODMAP Mediterranean Pasta Salad is easy to make and customizable. Make it vegan by leaving out the feta and chicken, or enhance it further and add shrimp or the chicken.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Makes: 4 Servings
Calories: 407 kcal
Ingredients:
- 6- ounces (170 g) short curly pasta, cooked slightly longer than al dente, drained
- 6- ounces (170 g) cooked chicken breast, cubed or cut into small bite-sized pieces
- 4- ounces (115 g) feta cheese, cubed
- 2- ounces (55 g) shredded radicchio, optional
- 10 cherry tomatoes, halved crosswise
- 10 pitted black Kalamata olives, halved crosswise
- 10 pitted green olives, such as Castelvetrano, halved crosswise
- 2 Persian cucumbers, trimmed and cut thickly crosswise
- ½ red bell pepper, cored, cut into slivers
- ¼ cup (16 g) finely chopped scallions, green parts only
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh oregano
- Red Wine Vinaigrette
Preparation:
-
Simple toss together the cooked, drained pasta, chicken, feta, radicchio if using, cherry tomatoes, black and green olives, cucumber, red bell pepper, scallions, parsley and oregano.
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Dress lightly with dressing. Start with about ¼ cup (60 mof dressing and adjust from there. Serve soon after assembling.
Notes:
Tips
- You can have all the components, except the pasta, prepped and ready to go, including the dressing, even the day before and stored in airtight container in fridge. Then just cook the pasta and let it cool to rom temp and make your salad.
Nutrition Facts
Low FODMAP Mediterranean Pasta Salad
Amount Per Serving
Calories 407
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g20%
Cholesterol 25mg8%
Sodium 322mg13%
Potassium 151mg4%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 355IU7%
Vitamin C 10.5mg13%
Calcium 149mg15%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
