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4 from 1 vote

Red Pepper Pistou Pasta

A delicious low FODMAP pasta salad recipe with pistou (French style pesto) and red peppers in perfectly al dente gluten free penne.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Cuisine: Low Fodmap
Keyword: pasta, pistou, red bell pepper
Servings: 3 people


  • 8 oz | 250 gr. gluten free penne I used quinoa
  • 1 red bell pepper cubed
  • 2 tbsp olive oil OR garlic infused oil

For the Pistou

  • 2 cups | 32 gr basil leaves loosely packed
  • 1/2 teaspoon sea salt
  • 1/4 cup |50 ml olive oil extra virgin


  • Cook the pasta according to package instruction, drain and immediatly put it under cold running water to stop the cooking process (this little trick allows the pasta to be cooked but firm for the salad). Set aside.
  • Heat the olive oil in a skilled over medium heat.
  • Add the bell pepper and sauté for approximately 10 minutes or until cooked, mixing frequently. Remove from the heat and let cool.
  • For the pistou, mix the basil and salt in a blender or food processor until a thick paste forms. Slowly add the olive oil until you get a smooth green paste.
  • Finally transfer the pasta into a big bowl or serving plate and add in the red bell peppers and its delicious juice gently mixing everything in order for the pasta to absorb all the flavour.
  • Serve cold, topped with a generous drizzle of the pistou. Put the rest of the pistou in a small bowl and serve it along with the pasta salad.