Gluten Free & Low FODMAP Fusilli Pasta Salad with Chickpeas & Feta - FODMAP Everyday

Ingredients

• 1/4 cup (60 ml) extra-virgin olive oil
• 1/4 cup (60 ml) white wine vinegar or apple cider vinegar
• 1 tablespoon Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 12 ounces (340 g) low FODMAP fusilli pasta, such as that made from rice flour
• 1, 15.5 ounce (439 g) can chickpeas, drained, rinsed and drained again
• 1/2 pound (439 g) feta, ((I like sheep’s milk but you can use any kind), drained and cubed)
• 1/2 dry pint cherry or grape tomatoes, (halved)
• 1/4 cup (16 g) finely chopped scallions, (green parts only)
• 4 9 to 10 ounces total (255 g to 280 g) small Persian style cucumbers
• 1 red, yellow or orange bell pepper, (cored, seeded and cut into bite sized pieces (see Tips))
• 1/3 cup (about 20 g) finely chopped fresh dill
• 2 tablespoons finely chopped fresh mint