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

Name: Gluten Free & Low FODMAP Fusilli Pasta Salad with Chickpeas & Feta
Total time: 20 min
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

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This Gluten Free Fusilli Pasta Salad with Chickpeas & Feta makes a perfect low FODMAP party dish - packed with protein, flavor and texture! Potluck perfect!

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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