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.
Fresh 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!Here’s the recipe! Hope you enjoy it! 🙂 I think it would make a great side dish at your next summertime BBQ!