Low FODMAP pasta salad with haloumi
Do you know haloumi? This salty grill cheese is one of my favourite cheeses to add to a salad. And luckily haloumi is low FODMAP up to 50 g per serving. If you can tolerate lactose, you can even add some more. I wanted to post some more recipes in the category “fast and easy” again. This category contains recipes with 6 ingredients or fewer. I know that you always like simple recipes with a short ingredient list and I like them too! This low FODMAP pasta salad with haloumi has only 5 ingredients (I don’t count oil, lemon juice and spices) and is super tasty as a light dinner or as a side dish for a BBQ or picknick.
What do you need (for 4 servings)
- 320 g gluten-free fusilli
- 2 bell peppers
- 10 flavourful tomatoes (I took a medium size, which is smaller than a normal tomato)
- Black olives
- 200 g haloumi
- 2 tbsp olive oil
- A splash of lemon juice
- Pepper and salt
How to make the low FODMAP pasta salad with haloumi
- Boil the pasta according to the instructions on the package. Drain the pasta, rinse and leave to cool down.
- Cut the tomatoes in 4 pieces, the bell peppers in slices and the haloumi in slices too.
- Heat some oil or baking spray in a grill pan. Grill the bell peppers and tomatoes for a few minutes until they have softened. Add some new oil or baking spray to the grill pan and grill the haloumi slices for a few minutes on each side.
- Cut the olives into slices.
- Put the pasta together with the grilled tomatoes, bell pepper and olives in a bowl. Add olive oil, a splash of lemon juice, pepper and salt and stir together.
- Put the slices of haloumi on top of the salad.
Will you let me know if you make my low FODMAP pasta salad with haloumi? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen
Low FODMAP pasta salad with haloumi
- Total Time: 20 mins
- Servings: 4 1x
Description
Low FODMAP pasta salad with haloumi. Makes a perfect light dinner or side dish for a BBQ or picknick. Just 5 ingredients, vegetarian and gluten-free.
Ingredients
- 320 g gluten-free fusilli
- 2 bell peppers
- 10 flavourful tomatoes (I took a medium size, which is smaller than a normal tomato)
- Black olives
- 200 g haloumi
- 2 tbsp olive oil
- A splash of lemon juice
- Pepper and salt
Instructions
- Boil the pasta according to the instructions on the package. Drain the pasta, rinse and leave to cool down.
- Cut the tomatoes in 4 pieces, the bell peppers in slices and the haloumi in slices too.
- Heat some oil or baking spray in a grill pan. Grill the bell peppers and tomatoes for a few minutes until they have softened. Add some new oil or baking spray to the grill pan and grill the haloumi slices for a few minutes on each side.
- Cut the olives into slices.
- Put the pasta together with the grilled tomatoes, bell pepper and olives in a bowl. Add olive oil, a splash of lemon juice, pepper and salt and stir together.
- Put the slices of haloumi on top of the salad.
- Prep Time: 20 mins