Low FODMAP Cucumber Dill Pasta Salad with Tofu Feta

Cucumber Dill Pasta Salad with Tofu Feta (Low-FODMAP, Vegan, Gluten-Free)

Low FODMAP Cucumber Dill Pasta Salad with Tofu Feta

This Low FODMAP Cucumber Dill Pasta Salad with Tofu Feta features fresh vegetables, gluten-free pasta, and a vinaigrette dressing. The addition of feta-flavored tofu makes this recipe a tasty vegan dish.

Course Main Course, Salad

Cuisine Mediterranean

Keyword cucumber, dill, feta, gluten-free, low-fodmap, pasta, salad, tomatoes, vegan

Prep Time 30

Cook Time 15

Servings

Ingredients

2 cups gluten-free rotini pasta
¼ cup FODY Garlic Infused Oil (or extra virgin olive oil)
3 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups chopped cucumber
1 1/2 cups halved cherry or grape tomatoes
2 tablespoon fresh chopped parsley
2 scallions, green parts only, sliced
1 tablespoon dried dill
1 recipe Tofu Feta (see below)

Instructions

Cook pasta according to package directions. Drain and rinse with cold water.
In a large bowl, whisk together the oil, vinegar, mustard, salt and pepper.
To the bowl, add the cold pasta, cucumber, tomatoes, parsley, scallions, dill and Tofu Feta. Toss gently to combine until all the vegetables and pasta are coated with the vinaigrette. Serve.