Pasta and green salad (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 6 • Can’t decide if you want to have green salad or pasta salad? Have both! This salad combines romaine lettuce and pasta with a few other fabulous ingredients to deliver a hearty and delicious salad that’s perfect as a main course or side and unbeatable for a picnic or potluck. 

Ingredients

8 ounces (dry) gluten-free pasta

1/3 cup garlic-infused olive oil

Juice of 1 lemon

1/4 cup low FODMAP mayonnaise

1 tablespoon dijon mustard

2 teaspoons gluten-free Worcestershire sauce

1/3 cup grated parmesan

2 tablespoons of our lemon basil pesto (optional)

Salt and black pepper

1 cup cubed extra sharp cheddar or similarly sharp cheese

2 cups real sourdough croutons (recipe below)

3 cups chopped romaine lettuce

2 ears grilled or steamed corn (up to 1/2 cob is low FODMAP serving)

6 slices cooked bacon, crumbled

Freshly ground black pepper and chopped chives for serving

Directions

Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Lay your bacon slices in one layer on the foil. Cooke for about 10 minutes until crisp. Remove from oven and set bacon slices on paper towels to drain and cool.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and set aside to cool. (If you’re not going to assemble the salad right away, toss the pasta with a drizzle of olive oil to keep it from sticking together.)

In a medium jar combine the olive oil, lemon juice, mayonnaise, dijon, Worcestershire, parmesan, and a pinch each of red pepper flakes, salt, and pepper.

In a large bowl, combine the pasta, the pesto (if using) and about 1/3 cup of the dressing and toss to combine. Then add the lettuce, cheddar, corn, bacon, and croutons, tossing to combine.

Top with chopped chives, freshly cracked pepper, and salt.

Eat and enjoy every bite — because you can!

Real Sourdough Croutons: Preheat the oven to 425° F and lay a sheet of parchment on a rimmed baking sheet. Cube several slices of real sourdough bread (no yeast or vinegar in the ingredients). Toss together 2 tablespoons of olive oil, 2 cups cubed real sourdough bread, and a pinch of salt. Bake for 10-12 minutes, until crisp.

More Deliciously Low FODMAP™ salads you might enjoy