I meant to share this recipe weeks ago, but the summer has gotten away from me, thanks to a horrible head cold. Summer colds are the worst. All I've been able to do the past two weeks is nap and veg out on the couch with tissues and cough drops by my side. I managed to drag myself to work, but as soon as I got home, it was Sofa City. Luckily I had a Harry Potter marathon one weekend to help me pass the time. Movies I know by heart are the best as I drift in and out of a cold medicine-induced sleep. I don't miss anything since I've seen it a billion times before.
So now I'm almost back to normal and able to spend time on my blog again. I have such a backlog of recipes, so let's get started! Up next, this Creamy Feta Pasta Salad. It gets its creaminess from one my favorite new ingredients: Lifeway 99% Lactose-Free Kefir. As far as I know, Lifeway is the only plain kefir that has been tested as almost totally lactose-free, and therefore suitable for the low-FODMAP diet. HyVee carries it in the Health Market section here in the Midwest. I hope you are able to find it so you can enjoy this dish! It's the perfect cool summer side dish.
Creamy Feta Dressing
Low-FODMAP, Low-Lactose, Gum-Free
1/4 cup light mayonnaise
1/2 teaspoon to 1 tablespoon garlic-infused oil*
1 cup Lifeway Plain Low-Fat Kefir (99% lactose-free)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup crumbled feta cheese
In a medium bowl, whisk together the mayonnaise and garlic-infused oil until combined. Slowly whisk in the kefir until smooth. Stir in the basil, oregano, salt, pepper and feta cheese. Serve. Refrigerate leftovers.
*I love the Nicer Foods brand of garlic oil, but it is very potent! Start with 1/2 teaspoon of oil and then add more to taste. Homemade Garlic Oil is not as potent, so I usually add about 1 tablespoon oil to this dressing. Also with homemade garlic oil, be sure to consume the dressing within two to four days to prevent bacteria growth (read more here).
Creamy Feta Pasta Salad
Low-FODMAP, Low-Lactose, Gluten-Free
8 oz. (about 2 cups) gluten-free brown rice rotini or fusilli (I like Tinkyada)
2 cups broccoli florets
1 cup shredded carrots
1 cup halved cherry or grape tomatoes
1 cup sliced scallions/green onions, green parts only (about 1 bunch)
1/2 cup sliced kalamata or black olives
1/2 cup diced red bell pepper
1 recipe Creamy Feta Dressing (see above)
- Bring a large pot of lightly salted water to a boil and add pasta. Cook according to package directions. Before draining the pasta, add the broccoli to the pasta water and bring back to a boil and cook for about 1 minute (this blanches the broccoli and takes away the "raw edge."). Drain pasta and broccoli into a strainer and rinse with cold water until completely cooled.
- Place drained and cooled pasta and broccoli in a large bowl. Add the carrots, tomatoes, scallions, olives, red bell pepper, and Creamy Feta Dressing. Toss gently.
- Chill and serve.