This is one of RBA’s favorite recipes to make when following a low-FODMAP diet! Try our low FODMAP pasta salad for lunch or as a side dish! What makes this dish so great are the low FODMAP alternatives which pull the dish together. Garlic is a great way to add flavor to any dish. Unfortunately, garlic is one of the most concentrated sources of FODMAPs. Thankfully, Fody Foods offers many low FODMAP-friendly alternatives! In this recipe, we use their tasty garlic-infused olive oil to add flavor. Instead of regular pasta, which is not low FODMAP friendly, we’re using Ancient Harvest’s gluten-free pasta. They use a mix of corn, brown rice, and quinoa to make it so great you’ll forget it’s gluten-free!

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Low FODMAP Pasta Salad

Course: Main Dish, Salad, Side Dish
Cuisine: Italian
Keyword: Salad
Condition: Heart Health, Low FODMAP, Nut Free
Servings: 4 servings


Pasta Salad

  • 1 box pasta Ancient Harvest Rotini, cooked and drained
  • 1 tomato roma, diced
  • 1/2 bell pepper red, diced
  • 1/2 cup olives sliced
  • 1/2 cup spinach
  • 1/8 cup basil chopped
  • 1/4 cup parmesan cheese grated
  • 2 chicken breast, skinless, grilled, chopped


  • 1/2 cup olive oil garlic infused, FODY Foods
  • 1 tbsp vinegar white
  • 1 tbsp water
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp oregano dry
  • 1/2 tsp basil dry
  • black pepper to taste


  • In a bowl mix together pasta, tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
  • In a separate bowl mix together olive oil, vinegar, water, salt, sugar, oregano, basil, and pepper.
  • Drizzle the dressing over the pasta salad and serve.
  • Add in grilled chicken.


Carbohydrates: 88g | Protein: 28g | Fat: 42g | Sodium: 501mg | Potassium: 483mg | Fiber: 5g


Interested in more low FODMAP pasta dishes? Whether it is breakfast, lunch, dinner, or snacks, we have something for you.


Interested in the products we used for the above recipe? Here you go!

Please note:

Nutrition info is approximate and may contain errors.

Dana uses her advanced training in functional nutrition and food sensitivities to help her clients love and trust food again as they heal from years of painful symptoms that have dominated their lives. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Food Sensitivities Survival Guide.