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350g/12oz gluten free penne, rigatoni or other similar shaped pasta

8-10 large sprigs of mint, leaves removed, and chopped/torn if large

150g/5oz diced cucumber

150g/5oz tomatoes

200g/7oz feta cheese, crumbled

50g/2oz bag of rocket leaves

1 lemon, grated zest and juice

flaked sea salt and freshly ground black pepper

extra virgin olive oil

20-30 good-quality olives, pitted


Cook the gluten free pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet.

Once the gluten free pasta is cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.

Transfer to a large bowl and add the feta cheese, cucumber, tomato, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil.

Either roughly chop or smash some of the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Feta, rocket and olive pasta salad
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