Gluten-Free Pasta Salad with Low FODMAP Pesto

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: 30 Minute Dinners

Courses: Dinner, Lunch

Servings: 4

Estimated Cost: 2.50

Description

Made with fresh basil, toasted pine nuts, and a garlic-free twist. This homemade low FODMAP pesto recipe is not only gut-friendly but also incredibly delicious. Ready in just 20 minutes, this dish is perfect for a busy weeknight or meal prep. Plus, packed with fresh, wholesome ingredients. Whether you’re following a low FODMAP diet for IBS or simply love healthy gluten-free pasta recipes, this dish will become a go-to in your kitchen!

For the Salad

225 g gluten-free pasta
50 g black olives, pitted & halved (optional)
50 g fresh spinach or rocket

For the pesto

25 g fresh basil leaves
30 g pine nuts
60 ml garlic infused Oil
25 g grated parmasan
1 tbsp lemon juice
Salt and pepper, to taste

Instructions

1
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions, usually 10-12 minutes, until al dente.
2
Drain the pasta and rinse it under cold water to cool it down and stop the cooking process. Set aside.
3
While the pasta is cooking, prepare the pesto. In a food processor, combine the fresh basil, walnuts garlic-infused olive oil, Parmesan, and lemon juice.
4
Blend until smooth. If the pesto is too thick, you can add a little more olive oil or water to reach your desired consistency. Season with salt and pepper to taste.
5
In a large bowl, toss the cooled gluten-free pasta with the pesto, ensuring it’s evenly coated.
6
If using add the black olives and spinach or rocket. Gently mix everything together.
7
Serve the pasta salad immediately, or store it in the fridge for up to 3 days. This dish can be eaten cold or at room temperature.

Keywords: low FODMAP pasta, gluten-free pesto, low FODMAP pesto, dairy-free pesto, IBS-friendly recipes, gut-friendly meals, easy FODMAP dinner, healthy gluten-free recipes, homemade pesto without garlic, quick low FODMAP meal

Tips for Success

✅ Choose the right pasta – Some gluten-free pastas can become mushy. Brown rice or quinoa-based options hold their texture best.
✅ Toast your nuts – This brings out their natural oils and enhances the nutty flavour of the pesto.
✅ Adjust the consistency – If the pesto is too thick, add a splash of water or extra olive oil until smooth.
✅ Make it dairy-free – Swap Parmesan for nutritional yeast for a completely dairy-free, vegan-friendly option.
✅ Store leftovers – The pesto can be stored in an airtight container in the fridge for up to 5 days or frozen for later use.