Description
A summer low FODMAP strawberry feta pasta salad! Perfect as a side dish for a BBQ, for lunch or light dinner. Gluten-free and low lactose.
Ingredients
Scale
- 250 g (8.8 oz) gluten-free penne
- 400 g (14.1 oz) cucumber
- 250 g (8.8 oz) fresh strawberries*
- 100 g (3.5 oz) feta
- 50 g (1.7 oz) lettuce
- 40 g (1.4 oz) pecans, chopped
- Some fresh mint for garnish
For the dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp pepper
- 1/2 tsp salt
Instructions
- Boil the penne according to the instructions on the package. Drain and put into the serving bowl to cool down a little.
- Wash the cucumber and strawberries. Remove the stem of the strawberries. Cut into quarters. Cut the cucumbers into cubes.
- Add the strawberries, cucumber and lettuce to the bowl. Crumble the feta on top.
- Mix all ingredients for the dressing together in a bowl. Chop the pecans and break the mint leaves into pieces. Add to the salad together with the dressing. Stir everything together. Store the pasta salad covered in the fridge until you serve it.
Notes
*Strawberries are low FODMAP up to 65 gram per serving. Therefore 1/4 of this recipe is the maximum low FODMAP serving.
- Prep Time: 20 min
- Category: Salad
- Method: Mix
- Cuisine: International
Nutrition
- Serving Size: 1 serving (1/6 of the recipe)
- Calories: 305
- Fat: 14
- Carbohydrates: 37
- Fiber: 2
- Protein: 8
