Macaroni Salad – GF & Low FODMAP

I love a good macaroni salad and this one tastes like summer with all the fresh herbs, corn and tomatoes - it's a perfect Memorial Day weekend side dish and it comes together in 15 minutes!

 

• Quinoa noodles (I use Andean Dream brand)
• Cherry tomatoes
• Sweet corn – 2 small ears
• Arugula
• Green onion
• Fresh Basil
• Fresh cilantro
• Dried basil and oregano
• Grated parmesan cheese
• Garlic infused olive oil
• Salt

 

Cut cherry tomatoes and toss in garlic infused olive oil (use low FODMAP certified if necessary), dried oregano, dried basil and salt (measurements are to taste)

Microwave sweet corn (husk on), for 2 minutes per ear, cut end off bottom of cob and “squeeze” corn out; cut kernels off cob

Make quinoa pasta according to package (I boil in salted water)

Toss cooked noodles, tomatoes, corn and green onion into a bowl of arugula

Top with grated parmesan cheese, fresh cilantro, fresh basil and salt if needed

 

Cheers and God Bless!