Gluten Free Pasta Salad with Tomatoes, Basil, and Ricotta
This gluten free pasta salad with sweet grape tomatoes, peppery basil, and fresh ricotta cheese is a delicious solution when you need a quick and easy weeknight dinner everyone will love!
Servings: 4 servings
Calories: 433kcal
Ingredients
- 8 ounces gluten free chickpea or lentil pasta
- 2 cups cherry or grape tomatoes halved
- 1 cup chopped fresh basil
- 2 tablespoon extra virgin olive oil
- 1/2 cup ricotta cheese
- 1/2 cup pine nuts
- Salt and freshly ground black pepper to taste
- Parmesan cheese to taste optional
Instructions
- Cook the pasta according to directions, and drain.
- While the pasta is cooking, slice the tomatoes in half and chop the basil and put both in a large bowl.
- Add the cooked pasta to the bowl with the tomatoes and bail, then stir in the olive oil, ricotta cheese, and pine nuts. Season to taste with salt and pepper.
- Serve immediately, or keep in the refrigerator until ready to serve.
Notes
- Low FODMAP Option: Make with corn/quinoa, brown rice, or other non-legume based pasta. Swap ricotta cheese for Parmesan or another low FODMAP cheese. If you are sensitive to cherry tomatoes, cut back on the amount or use regular tomatoes (chopped) which are lower in FODMAPs.
- Vegan Option: Omit ricotta or make with vegan ricotta, nutritional yeast, or any other favorite vegan cheese.
- Swaps: Feel free to substitute with any cheese, herbs/green leafy veggies, and nuts or seeds you have on hand.
- Serving suggestion: Fresh fruit and a simple green salad.
Nutrition
Calories: 433kcal | Carbohydrates: 38g | Protein: 21g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 95mg | Potassium: 313mg | Fiber: 9g | Sugar: 8g | Vitamin A: 824IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 7mg