Description
Ingredients
Scale
- 300 g (about 3 cups) gluten-free pasta
- 240 g (about 1 3/4 cups) zucchini
- 160 g (about 1 1/4 cups) red bell pepper
- 4 stalks green onion, chopped (green tops only)
- 1 handful fresh basil, chopped
- 2 tbsp pine nuts
- 2 tbsp low FODMAP pesto
- 50 g (about 2 cups) arugula
- 1 ball of burrata (or buffalo mozzarella)
For the dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the pasta according to the package instructions. Drain, rinse with cold water, and let cool.
- Cut the zucchini and bell pepper into chunks or strips. Heat some oil in a grill pan (or a regular pan if you don’t have a grill pan) and cook the vegetables for a few minutes until they’re soft.
- Finely chop the green onion and fresh basil.
- Toast the pine nuts in a dry skillet for a few minutes until golden brown, shaking the pan occasionally.
- In a large bowl, combine the pasta, vegetables, green onion, basil, pine nuts, and pesto. Toss everything together.
- Whisk together all the dressing ingredients and add to the pasta salad. Mix again.
- Drain the burrata. Tear into pieces and spoon over the salad. Serve immediately.
- Prep Time: 30 min
- Category: Dinner
- Method: Toss
- Cuisine: International