Low FODMAP Mediterranean Pasta Salad - FODMAP Everyday

Name: Low FODMAP Mediterranean Pasta Salad - FODMAP Everyday
Total time: 10 min
Ingredients: 6 ounces (170 g) short curly pasta, (cooked slightly longer than al dente, drained); 6 ounces (170 g) cooked chicken breast, (cubed or cut into small bite-sized pieces); 4 ounces (115 g) feta cheese, (cubed); 2 ounces (55 g) shredded radicchio, (optional); 10 cherry tomatoes, (halved crosswise); 10 pitted black Kalamata olives, (halved crosswise); 10 pitted green olives, such as Castelvetrano, (halved crosswise); 2 Persian cucumbers, (trimmed and cut thickly crosswise); ½ red bell pepper, (cored, cut into slivers); ¼ cup (16 g) finely chopped scallions, (green parts only); 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh oregano; Red Wine Vinaigrette

www.fodmapeveryday.com

Our low FODMAP Mediterranean Pasta Salad is perfect for lunch & dinner and can be made vegan, or you can add shrimp or the chicken. All Low FODMAP choices!

View full recipe on www.fodmapeveryday.com

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Ingredients

6 ounces (170 g) short curly pasta, (cooked slightly longer than al dente, drained)
6 ounces (170 g) cooked chicken breast, (cubed or cut into small bite-sized pieces)
4 ounces (115 g) feta cheese, (cubed)
2 ounces (55 g) shredded radicchio, (optional)
10 cherry tomatoes, (halved crosswise)
10 pitted black Kalamata olives, (halved crosswise)
10 pitted green olives, such as Castelvetrano, (halved crosswise)
2 Persian cucumbers, (trimmed and cut thickly crosswise)
½ red bell pepper, (cored, cut into slivers)
¼ cup (16 g) finely chopped scallions, (green parts only)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
Red Wine Vinaigrette