Low FODMAP Pasta Salad
Create the perfect summer side dish! Gluten-free noodles, cubes of mozzarella and cheddar cheese, olives, pepperoni, salami, and diced red pepper, all marinating in a homemade Italian dressing!
Servings: 12 Servings
Ingredients
- 8 ounces gluten free noodles
- 16 ounces mozzarella cheese
- 8 ounces cheddar cheese
- 6 ounces black olives, pitted
- 7 ounces green olives, pitted
- ½ pound low FODMAP pepperoni
- ¼ pound low FODMAP salami
- 1 cup red bell pepper
- 1 cup homemade Italian dressing
Instructions
- Boil noodles according to package directions. Salt the boiling water with Kosher salt before adding the noodles. Drain and set aside, cool.
- Cut the blocks of cheese into bite-size cubes. Set aside.
- Cut the deli-style salami and pepperoni into 8ths. Set aside.
- Dice up the red bell pepper. Set aside
- In a large mixing bowl, add cheese, pepperoni, salami, and red bell pepper. Stir in a ½ cup of Italian dressing. Once the noodles are cool, add noodles to the mixing bowl and another ¼ cup of the Italian dressing. Reserve ¼ cup of the dressing to mix if the pasta salad dries out.
- Serve right away or refrigerate until ready to eat.
Notes
Storage: Keep leftover pasta salad in the refrigerator for up to four days or until it is dried out. The dressing will soften the cheese and the gluten free noodles will become chewy. Do not freeze pasta salad.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 413kcalCarbohydrates: 45gProtein: 16gFat: 21gSugar: 4g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons
