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easy vegan pasta salad by Desiree Nielsen RD

12 Vegan Low FODMAP Lunches: Pasta Salad

Print Recipe
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!
Course Dinner, Lunch, Salad
Cuisine American, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword Dressings, Pasta, Salad
Dietary Preference dairy free, egg free, Gluten-Free, low FODMAP, nut free, vegan, vegetarian
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings


Pasta Salad

  • 350 g of your favourite gluten free pasta about 3 dry cups (750ml)
  • 1 cup diced cucumber
  • 1 tomato chopped
  • 2 large handfuls baby spinach or arugula
  • 1 cup assorted fresh herbs basil, dill, parsley, cilantro, fennel
  • 14 oz can chickpeas well rinsed and drained
  • ½ cup jarred roasted red peppers (without garlic) drained and chopped
  • ½ cup kalamata olives chopped, or 1/4 cup capers

Salad Dressing

  • ¼ cup freshly squeezed lemon juice about 1-1½ lemons
  • 2 tablespoons extra virgin olive oil garlic flavoured if you have it!
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon cane sugar
  • freshly cracked pepper to taste


  • 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.


My DIY almond ricotta is super easy to make and so delicious!