Fresh Bruschetta Low FODMAP Pasta Salad
The ultimate summer salad is here! Fresh Bruschetta Low FODMAP Pasta Salad combines vibrant tomatoes, fresh basil, and gluten-free pasta for a refreshing dish that’s easy to prepare. Perfect for any occasion, this light meal will have everyone asking for seconds!
Equipment
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Large Pot
Ingredients
- 1 1/2 pounds mixed tomatoes finely diced
- 1 tablespoon balsamic vinegar
- ¼ cup garlic-infused oil or regular extra virgin olive oil
- ½ teaspoon red pepper flakes
- 1 teaspoon sea salt
- 1 cup basil leaves finely chopped
- 12 ounces gluten-free pasta see note
Instructions
- In a large mixing bowl, combine the mixed tomatoes, balsamic vinegar, garlic-infused oil or olive oil, red pepper flakes, sea salt, and half the basil. Allow to sit for up to an hour at room temperature or longer in the fridge so the tomatoes have time to marinate and absorb all the added flavor.
- Bring a large pot of salted water to boil over high heat. Cook the gluten-free pasta according to package directions until al dente. Drain and add to the bowl with the tomato mixture.
- Toss the hot pasta with the tomatoes. Taste for seasoning and add the remaining basil right before serving.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will deepen over time.
- Freezing: Freezing is not recommended for this salad, as the fresh ingredients will not retain their texture after thawing.
- Pairing: Serve with grilled chicken or fish for a complete meal. The salad complements various proteins beautifully.
- Vegetable Add-Ins: Consider adding diced cucumbers or bell peppers for an extra crunch. They’ll add freshness and texture to the mix.
- Cheese Options: For an optional twist, add crumbled feta or goat cheese for a creamy contrast.
- Herb Variations: Experiment with other herbs like parsley or cilantro to change the flavor profile.