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bowl filled with caprese pasta salad with pesto
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5 from 1 vote

Low FODMAP Caprese Pasta Salad with Pesto

Low FODMAP caprese pasta salad with homemade pesto. A fresh, simple and healthy recipe. The ideal meal to take to work.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch
Cuisine: Low Fodmap
Keyword: cherry tomatoes, mozzarella, pasta, pasta salad, pesto
Servings: 2 people


  • 5.29 oz | 150g gluten-free penne pasta
  • 5.29 oz | 150g cherry tomatoes
  • 2.82 oz | 80g mini mozzarella cheese
  • Pinch of oregano optional
  • Pinch of black pepper optional

For the pesto

  • 1.41 oz | 40g fresh basil
  • 2.82 oz | 80g grated parmesan cheese
  • 1 oz | 30g pine nuts
  • 1/2 tsp salt
  • 3.38 fl oz | 100ml garlic-infused olive oil


  • Cook pasta following the package instructions. Drain and set aside.
  • Put all pesto ingredients except the olive oil in a blender or food processor until you get a thick paste. Slowly pour in the olive oil until you get a creamy paste.
  • In a salad bowl, in two bowls or in a food container with a lid, add the pasta, cherry tomatoes, mini mozzarellas and finally the amount of pesto you want (I suggest 1 tbsp per serving), mixing well with a spatula. You can sprinkle it with a pinch of oregano and another of black pepper. Serve or store in the fridge covered until serving.


Safe serving size on the low FODMAP diet:
  • We can eat 75g of cherry tomatoes (fructans). The recipe has twice as much and serves two people.
  • Both pine nuts and cheeses are low FODMAP but it is advisable to follow the portions indicated in the recipe to avoid FODMAP stacking.
I recommend eating 1 portion, 1/2 of the recipe.
It is quite possible that you'll have leftover pesto sauce for other meals. See here how to freeze pesto and use it for later.