This Shrimp Pasta Salad is a delicious and refreshing lunch option. It's packed with tender shrimp, crunchy veggies, and gluten-free pasta, all tossed in a tangy dressing.
Cook the pasta according to the package instructions, then drain and rinse with cold water.
While the pasta is cooking, heat a little olive oil in a skillet and cook.
While the pasta is cooking, heat a little olive oil in a skillet and cook the shrimp until they're pink and cooked through.
In a large bowl, combine the cooked pasta, cooked shrimp, cucumber, and bell pepper.
In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
Drizzle the dressing over the pasta salad and toss to combine.
Serve immediately or refrigerate until ready to serve.
Important Ingredients:
Bell Peppers - They are low FODMAP in small to moderate amounts. The recommended serving size is typically up to 75g (about 1/2 cup) of diced bell pepper.
Ingredients
Directions
Cook the pasta according to the package instructions, then drain and rinse with cold water.
While the pasta is cooking, heat a little olive oil in a skillet and cook.
While the pasta is cooking, heat a little olive oil in a skillet and cook the shrimp until they're pink and cooked through.
In a large bowl, combine the cooked pasta, cooked shrimp, cucumber, and bell pepper.
In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
Drizzle the dressing over the pasta salad and toss to combine.
Serve immediately or refrigerate until ready to serve.