20 Min Low FODMAP Vegan Pasta Salad
This easy vegan pasta salad has a Mediterranean vibe and takes just minutes to throw together from pantry staples. It's fresh, filling and picnic-ready! Low FODMAP or regular option
Ingredients
Pasta Salad
- 350 g of your favourite pasta about 3 dry cups (750ml), gluten free for low FODMAP
- 1 cup diced cucumber
- 1 tomato chopped
- 2 large handfuls baby spinach or arugula
- 1 cup assorted fresh herbs basil, dill, parsley, cilantro, fennel
- 1 cup canned chickpeas well rinsed and drained, use a full can if not low FODMAP!
- ½ cup jarred roasted red peppers drained and chopped
- ½ cup kalamata olives chopped, or 1/4 cup capers
- vegan ricotta or your fave vegan cheeze, optional!
Salad Dressing
- ¼ cup freshly squeezed lemon juice about 1-1½ lemons
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic grated, omit for low FODMAP
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon cane sugar
- freshly cracked pepper to taste
Instructions
- Cook pasta according to package directions, drain and toss with a bit of olive oil to prevent sticking. Place in a large salad bowl.
- Whisk up lemon juice, oil, Dijon, oregano, salt, sugar and pepper in a small bowl or shake up in a jam jar. Taste and adjust salt as necessary. Set aside.
- Add roasted red peppers, vegetables, olives and beans to pasta and toss to combine. Drizzle dressing over salad and toss to coat.
- Salad will keep for 2-3 days in the fridge and is delicious topped with homemade almond ricotta or tofu feta.
Notes
My DIY almond ricotta is super easy to make and so delicious!