Ingredients


350g/12oz gluten free penne, rigatoni or other similar shaped gluten free pasta

8-10 large sprigs of mint, leaves removed, and chopped/torn if large

200g/7oz feta cheese, crumbled

50g/2oz bag of rocket leaves

1 lemon, grated zest and juice

flaked sea salt and freshly ground black pepper

extra virgin olive oil

20-30 good-quality marinated green olives, pitted





Method


Cook the gluten free pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet.

Once the gluten free pasta is cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.

Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil.

Either roughly chop or smash the olives in a pestle and mortar and add to the pasta.

Toss well and add more lemon juice, seasoning or olive oil, if preferred.

Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue.


Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Feta, rocket and olive pasta salad
*We recommend the help  of a registered dietician
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