I have such a tasty recipe for you today! I really enjoyed having this for lunch and while I am typing this, I already feel like eating it again. It is a recipe for a pasta salad: a low FODMAP BLT pasta salad! 

I got inspired for this recipe by the famous BLT sandwich, where BLT stands for bacon, lettuce and tomato. To be honest, this combination of ingredients doesn’t appeal so much for me to put on a sandwich, but it did sound like a great combination for a pasta salad.

Especially when you add some more yummy ingredients, such as homemade pesto!

The ingredients of this low FODMAP pasta salad

I kept the pasta salad quite simple, because a few good ingredients is what make a pasta salad so tasty: the saltiness of the bacon, the freshness of the tomato and lettuce and homemade pesto as a dressing.

I also added a little bit of avocado and parmesan cheese. 

• Gluten-free pasta: for a pasta salad, I like to use gluten-free macaroni or fusilli. You can pick a gluten-free and low FODMAP pasta that you prefer. 
  
• Homemade pesto: I use the pesto from this recipe. Pesto in a pasta salad is always a good idea! 
  
• Bacon: I used slices of bacon that I fried, but you can also use bacon pieces if you like. Check the ingredients to make sure no high FODMAP ingredients were added. 
  
• Lettuce: you can use any kind of lettuce that you like. I used rocket lettuce because I like the peppery flavour of this lettuce a lot in a salad. 
  
• Tomatoes: tomatoes have been retested in 2022 and are now limited low FODMAP. I advise using tomatoes on the vine because these are low FODMAP up to 69 grams per serving.
  
• Avocado: avocado is limited low FODMAP. 60 grams per serving is low FODMAP.
  
• Parmesan cheese: I like adding this for the flavour, but it can also be left out.

Low FODMAP BLT pasta salad

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• Author: Karlijn
• Total Time: 30 min
• Servings: 2 1x
• Diet: Gluten Free

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Description

A delicious low FODMAP BLT pasta salad! With of course bacon, lettuce, tomato ánd pesto. Gluten-free and low lactose.

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Ingredients

Scale 1x2x3x

• 160 g (1 1/2 cup, uncooked) gluten-free macaroni or fusilli
• 8 slices of bacon
• 140 g (1 cup) tomatoes on the vine*
• 2 handfuls of rocket lettuce
• 80 grams of avocado**
• 2 tbsp parmesan cheese
• 2 tbsp low FODMAP pesto (I use the pesto from this recipe)

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Instructions

1. Cook the pasta according to the instructions on the package. Drain and put aside to cool.
2. Heat a frying pan and fry the bacon until crispy.
3. Wash the tomatoes and cut them into pieces. Cut the avocado into cubes.
4. Put the pasta into a bowl, add the tomatoes, avocado, rocket lettuce, and parmesan cheese.
5. Cut the bacon into pieces and add. Finally add the pesto and stir everything together.
6. Taste and season with pepper and salt.

Notes

*Tomatoes have been retested in 2022 and are now limited low FODMAP. I advise using tomatoes on the vine because these are low FODMAP up to 69 grams per serving.

**Avocado is limited low FODMAP. 60 grams per serving is low FODMAP. 

Store the pasta salad in a closed box in the fridge. You can keep the pasta in the fridge for 2 days.

• Prep Time: 30 min
• Category: Pasta
• Method: Mengen
• Cuisine: International

Nutrition

• Serving Size: 1 serving (1/2 of the recipe)
• Calories: 593
• Fat: 26
• Carbohydrates: 72
• Fiber: 4
• Protein: 23