Why you’ll love this recipe

• Perfect as a main dish, a BBQ side, or to bring for lunch
• Vegetarian and full of vegetables
• Includes burrata (honestly, that’s reason enough!)
• Super quick to make and healthy

The ingredients of the low FODMAP burrata pasta salad

• Gluten-free pasta: I use gluten-free fusilli in this recipe, but feel free to use another gluten-free pasta.

• Red bell pepper: Red bell pepper is low FODMAP up to a little over 40 grams per serving, so I use 160 grams for 4 servings.

• Zucchini: Zucchini is low FODMAP up to a little over 60 grams per serving, so I use 240 grams for 4 servings.

• Low FODMAP pesto: I make the pesto myself using this recipe for low FODMAP basil pesto.

• Burrata: Burrata is a type of mozzarella, but with a filling of mozzarella and cream. Because of that, it usually contains a bit more lactose than regular mozzarella. Mozzarella has been tested for FODMAPs and is low FODMAP at a serving of 40 grams. Burrata hasn’t been tested.
  
  Most burrata contains between 1 and 2 grams of sugar (lactose) per 100 grams. If you choose a burrata with 1 gram of lactose per 100 grams, I expect that a 40-gram serving would be low FODMAP. For burrata with 1.5-2 grams of sugar, I would consider 20–30 grams of that to be a low FODMAP portion.
  
  If you’re very sensitive to lactose, it’s better to go for mozzarella since it contains less lactose.

Varying with the vegetables

You can easily mix things up with the vegetables in this recipe. For 4 servings, you could add or swap in the following low FODMAP vegetable amounts:

• Vine tomatoes: 270 grams
• Eggplant: 300 grams
• Oyster mushrooms: 300 grams
• Green asparagus: 160 grams

All of them are delicious grilled and added to this dish!

How to make the burrata pasta salad

Step 1. Cook the gluten-free pasta, rinse with cold water, and let it cool.
Step 2. Cut all the vegetables into pieces and cook them in a pan for 4–6 minutes until they’re soft. You can use a grill pan or grill plate to really grill them if you have one.

Step 3. Toast the pine nuts in a dry skillet until lightly browned.
Step 4. Finely chop the fresh basil and slice the green tops of the spring onions into rings.

Step 5. Add the pasta, grilled vegetables, arugula, pesto, spring onion, and basil to a large bowl. Mix all the dressing ingredients, stir well, and add to the pasta salad.
Step 6. Divide the burrata and pine nuts over the salad and serve immediately.

Storage tips

You can store the pasta salad in the fridge for about 2 days. I prefer to eat gluten-free pasta salads as soon as possible, because gluten-free pasta tends to get quite hard if you store it for more than a day, which makes the salad less tasty.

If I want to make the salad in advance, I usually prepare all the ingredients ahead of time and only add the pasta right before serving, that way it tastes the best!

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