Description
A delicious low FODMAP BLT pasta salad! With of course bacon, lettuce, tomato ánd pesto. Gluten-free and low lactose.
Ingredients
Scale
- 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)
Instructions
- Cook the pasta according to the instructions on the package. Drain and put aside to cool.
- Heat a frying pan and fry the bacon until crispy.
- Wash the tomatoes and cut them into pieces. Cut the avocado into cubes.
- Put the pasta into a bowl, add the tomatoes, avocado, rocket lettuce, and parmesan cheese.
- Cut the bacon into pieces and add. Finally add the pesto and stir everything together.
- 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
