Greek Pasta Salad

Chickpeas, fresh oregano, feta, Kalamata olives and heirloom tomatoes were the inspiration for this delish recipe.IMG_4479

Russ wanted wheat pasta. I talked him into trying some gluten free rice pasta instead.  We tossed the warm rice pasta with these delightful ingredients. The verdict: YUM.

IMG_1774Fresh herbs always add nice color and a yummy flavor to a recipe.  I chose fresh oregano for this recipe. Although chickpeas like most other legumes tend to contain a fair dose of FODMAPs, canned chickpeas make the Monash cut-off if you stick with a 1/4 cup portion of drained, rinsed canned chickpeas.

This recipe is great at room temp, but makes a tasty leftover too.  For the dressing, I used a commercial dressing that looks good for FODMAPers and is gluten free! The dressing is called Christo’s Yasou Greek Salad Dressing…but you certainly can substitute my Mustardy dressing for a homemade dressing to make this pasta dish tasty too.  I love a good homemade dressing but sometimes it’s nice to simplify the mealtime prep and use a commercially prepared dressing. Unfortunately, there are very few dressings that are made without garlic and onion. FODMAPer tip: If the dressing ingredients contain the words: natural flavor this could be hidden garlic and onion.

We enjoyed this delicious pasta salad with grilled chicken that was marinated in the Greek salad dressing (noted above) with a little fresh lemon juice and oregano.  It was a perfect light dinner meal–just right for the warm weather we have been enjoying here in New England!IMG_1776Here’s the recipe! Hope you enjoy it! 🙂 I think it would make a great side dish at your next summertime BBQ!

Greek Pasta Salad

Ingredients

  • Serves 4
  • 4 ounces uncooked gluten free pasta (cook according to package directions)
  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted Kalamata olives, rough chopped
  • 2 cups chopped fresh tomatoes
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon fresh lemon juice
  • 1/4 cup favorite low FODMAP dressing (savory style with oil and vinegar base) I used Christo's Yasou Greek Salad Dressing

Instructions

  1. Drain pasta and place in medium size bowl. Add in chickpeas, feta, olives, 1 tablespoon of oregano and tomatoes.
  2. Drizzle with lemon and dressing. Gently stir to mix.
  3. Season with salt and pepper, as desired.
  4. Garnish with a little more fresh oregano on top.
http://blog.katescarlata.com/2015/05/14/greek-pasta-salad/