Besides the two pasta salads below, try searching for rice salads--I posted at least one for Kerrie awhile back with some suggestions for changes to make it IBS-safe. Good luck!
Sorry about the weird measurements below, this recipe was cut down from a much larger one passed down from the local health food store. Just eye the measurements, it's not an exact science . Depending on your tummy, you could leave out the scallions, sesame seeds, and/or garlic. (I know I can't have sesame seeds.) And be sure to steam the carrots really well.
1 pound udon noodles 1/4 cup tamari (= soy sauce) 2 tablespoons brown rice vinegar 1 tablespoon plus 1 teaspoon sesame oil 2 teaspoons toasted sesame oil 1 1/3 teaspoons maple syrup 1/3 teaspoon powdered ginger 1/3 teaspoon salt 2/3 carrot, peeled, sliced, and steamed 2/3 cup scallions, sliced 2 tablespoons toasted sesame seeds 2/3 teaspoon minced garlic
Cook noodles and drain. Toss with remaining ingredients. Cool in refrigerator until ready to eat. --The Farmacy (the health food store in my hometown)
Cuscus Estivo (Summer Couscous with Herbs)
2 cups water Salt 2 tablespoons unsalted butter (I don't see why you couldn't leave this out) 10 ounces plain couscous 1/2 cup freshly chopped mint leaves 1/4 cup freshly chopped basil leaves 12 cherry tomatoes, quartered 3 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice Freshly ground pepper
In a medium saucepan, bring the water, 1/2 teaspoon salt, and butter to a boil. Stir in the couscous. Cover the pan, remove from the heat, and let rest for 10 minutes.
Remove the cover and fluff the couscous with a fork. Stir in the mint and basil leaves, cherry tomatoes, oil, and lemon juice. Season to taste with salt and pepper and toss well. Cover and let rest for 30 minutes.
Toss the mixture again and serve at room temperature. Serves 4. --_Sicilian Home Cooking_