Fody's Gluten-Free Pasta Salad with Creamy Balsamic


Prep Time: 15 minutes

Cook Time: 10 minutes

Makes 8 servings

Description of Fody's Gluten-Free Pasta Salad with Creamy Balsamic

Fody Balsamic Vinaigrette can be used straight out of the bottle, as a  Low FODMAP marinade, or combined with something creamy, like lactose-free yogurt – as we did here. It is perfect for a large bowl of gluten-free pasta salad with fresh herbs. This makes for a great cookout side dish!

A note on storage: I am a stickler for freshly prepared pasta salad. I do not like pasta salads that have been refrigerated, but I know I am pickier than most. I find that cold pasta has an overly firm texture that I am not fond of. If you are going to refrigerate the pasta salad overnight in an airtight container, cook it a bit softer than al dente, and, please bring the salad to room temperature before serving, which can take several hours.

Fody's Gluten-Free Pasta Salad with Creamy Balsamic Ingredients:

  • 12-ounces (340 g) Low FODMAP, gluten-free pasta, such as rotini or rotelle
  • 7-ounces (200 g) small diced pattypan squash
  • 7-ounces (200 g) small dice zucchini
  • 12 grape or cherry tomatoes, halved
  • ½ cup (32 g) chopped scallion greens
  • ¼ cup (8 g) chopped fresh basil leaves
  • ¼ cup (8 g) chopped fresh flat-leaf parsley
  • ¾ cup (180 ml) Fody Balsamic Vinaigrette
  • ¾ cup (192 g) lactose-free plain yogurt
  • Kosher salt
  • Freshly ground black pepper

        Directions for Fody's Gluten-Free Pasta Salad with Creamy Balsamic

        Cook the gluten-free pasta in a large pot of salted water until al dente. Drain, rinse with cool water, and drain again. Place in a large mixing bowl. Add the pattypan, zucchini, cherry tomatoes, and Low FODMAP herbs (scallion greens, basil, and parsley) and toss everything together.

        In a small bowl, whisk together the Fody Balsamic Vinaigrette and lactose-free yogurt and season to taste with salt and pepper. Dress the pasta and veggies with the Low FODMAP dressing to your liking; you might not use it all. Preferably serve immediately, or refrigerate overnight in an airtight container – but please bring to room temperature before serving.

        About the Chef


        Dédé Wilson

        Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
        Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

        This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.

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