Whole grain gluten-free pasta meets fresh and flavorful ingredients in this quick and easy Low FODMAP Caprese Pasta Salad.
Ingredients
341 gm
Brown rice pasta
((spaghetti))
1/3 cup
Extra virgin olive oil, garlic-infused
2 tbsp
Balsamic vinegar
1 tbsp
Italian herb seasoning, McCormick
(used Low FODMAP garlic and onion free mix)
16 tomato
Cherry Tomatoes
(halved)
227 gm
Mozzarella cheese
(fresh, diced (optional))
1/4 cup
Basil, fresh
(shredded leaves (for garnish))
Instructions
Cook spaghetti according to package directions. Once al dente, drain and rinse under cold water until cool.
While pasta is cooking, whisk together olive oil, balsamic vinegar, and seasoning. Set aside.
Place cooked pasta in a large bowl. Toss with dressing, cherry tomato halves and mozzarella (optional). Serve immediately or refrigerate in a sealed container for up to two days; topping with basil just before serving.
