Low FODMAP Greek Pasta Salad
Fresh Mediterranean pasta salad with feta, olives, spinach, and tomatoes in a lemon-oregano dressing. Perfect for meal prep or barbecues.
Instructions
- 1
Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- 2
In a large bowl, whisk together garlic-infused olive oil, extra-virgin olive oil, lemon juice, vinegar, oregano, salt, and pepper.
- 3
Add the spinach, feta, tomatoes, and olives to the bowl.
- 4
Add the cooled pasta and toss gently until evenly coated with dressing.
- 5
Serve immediately or cover and refrigerate for up to 1 day.
- 6
Toss again before serving if made ahead.
FODMAP Notes
Uses garlic-infused olive oil for flavor without FODMAPs. Feta cheese is low FODMAP at 1/2 cup per serving. Spinach and olives are low FODMAP. Keep grape tomatoes to the portion listed per serving. Gluten-free pasta eliminates wheat fructans.
Tips
- 💡 Make ahead - flavors develop overnight in the fridge
- 💡 Add grilled chicken or shrimp for extra protein
- 💡 Bring to room temperature before serving for best flavor
- 💡 Add fresh cucumber for extra crunch
Recipe Notes
This bright, flavorful Greek pasta salad is perfect for potlucks, barbecues, or meal prep lunches. The tangy lemon-oregano dressing pairs perfectly with briny olives and creamy feta.
Substitutions
- Cheese: Use goat cheese instead of feta
- Greens: Arugula or mixed greens work well
- Add-ins: Cucumber, roasted red peppers, or artichoke hearts
Storage
- Refrigerator: Keeps for up to 3 days covered
- Make Ahead: Can be prepared 1 day in advance
- Not Recommended: Does not freeze well
FODMAP Stacking Note
One serving is low FODMAP. The feta and tomatoes are portioned appropriately. This salad can be part of a larger meal - just be mindful of other FODMAP sources.
Related Recipes
- Low FODMAP Mediterranean Salad
- Low FODMAP Quinoa and Vegetable Salad
- Low FODMAP Chicken Caesar Salad