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Low FODMAP Italian Pasta Salad

Gluten Free Stories
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad
Cuisine Gluten-Free, Italian, Low FODMAP


  • 500 gr gluten-free pasta ( I like to use Fusilli)
  • 250 gr cherry tomatoes (cut in half)
  • 300 gr mozzarella cheese balls
  • 250 gr salami FODMAP Friendly*
  • 150 gr roasted peppers chopped
  • 200 gr olives
  • a handful of chives chopped
  • a handful of parsley chopped
  • 100 g grated parmesan cheese

For the Dressing

  • 150 ml garlic-infused olive oil
  • 20 ml white vinegar
  • 20 ml water
  • 1 Tablespoon sea salt
  • 1 Tablespoon sugar or maple syrup
  • 1 tsp Italian herb mix (or a mix of dried oregano and basil)
  • black pepper (according to taste)
  • chives (according to taste)/ (optional)
  • fresh parsley (according to taste)/ (optional)
  • fresh basil (according to taste)/ (optional)


  • Put the pasta to boil.
  • While the pasta boils, prepare the rest of the ingredients. (chop the salami, roasted peppers, chives, parsley, and cherry tomatoes)
  • Prepare the dressing for the salad by mixing all the ingredients together.
  • Once the pasta is boiled. Rinse it and drain it, and let it cool down.
  • Put the pasta in a salad bowl, add the rest of the ingredients together with the salad dressing. Toss all the ingredients together.
  • Keep it in the fridge for 2 to 3 days.
Keyword Low FODMAP Italian Pasta Salad