This dish is SO good!!!! I love it because you can go to a lunch or dinner with this salad in hand and you will not only be catering for those who are Gluten free but also for those who are following a low FODMAP diet. I do advise however to check the prosciutto packet to make sure it doesn’t contain gluten because every now and then, gluten is added in and this will then make the dish not gluten free.
*Please note that one serve of this salad is FODMAP friendly. It is not advised to eat more than one serve if you are wanting a low FODMAP dish.
**Because this is made on Gluten Free pasta it doesn’t keep as well as pasta salads made on wheat pasta. Therefore, I recommend making this on the day you are going to serve it and try and make it as close to serving as possible to achieve the most fresh and tasty salad.
Gluten Free | Low FODMAP
Serves 6 - 1 serve is LF
50g of Pine nuts slightly toasted.
1/4 Cup Cherry Tomatoes (Sliced in half)
500g of Gluten Free Pasta
30g of Prosciutto finely sliced
20g of Gruyere cheese shaved
1 Teaspoon of EVOO plus extra for drizzling
1/2 Cup of Rocket
1/4 Cup of Basil
Boil some water on the stove top with some salt.
Cook the pasta according to the packets instructions
Strain pasta, place immediately back into the saucepan and pour a teaspoon of EVOO in, sprinkle with a little salt and mix well.
While still hot, place half of the cheese, 1/2 the prosciutto and also half the rocket into the pasta and stir around.
Let sit for a few minutes and then transfer pasta into a large serving bowl and top with the left over ingredients.
Drizzle with a little bit extra EVOO and serve.