350g/12oz gluten free penne

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

200g/7oz feta cheese, crumbled

50g/2oz bag of rocket leaves

1 lemon, grated zest and juice

4 tomatoes., sliced

flaked sea salt and freshly ground black pepper

extra virgin olive oil

20-30 good-quality marinated green 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, 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 the olives in a pestle and mortar and add to the gluten free pasta.

Toss well and add tomatoes, more lemon juice, seasoning or olive oil, if preferred.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Feta, rocket and olive pasta salad
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here
Search Recipes Recipes Search