Pasta Salad

Appropriate for CKD, Dialysis, Diabetes

Pasta Salad Photo credits: Kelley Cooper at Arkansas Children's Hospital

Serves 4
Serving size ¼ cup

Ingredients:

2 cups cooked fusilli pasta (flour based)
½ small tomato – diced
½ red onion – diced
¼ cup olives – pitted and sliced
½ green bell pepper – sliced
1 cup cauliflower – chopped

Directions:

Cook pasta according to directions on box. Drain pasta. Add vegetables. Toss with dressing. Enjoy!

Analysis:

Calories: 102, Protein: 4 g, Fat: 2.1 g, Carbohydrates: 17.9 g, Sodium: 116 mg, Potassium: 166 mg, Phosphorus: 49 mg

Dressing for Pasta Salad

Ingredients:

½ cup olive oil
3 Tablespoons white vinegar
1 Tablespoon minced garlic
1 teaspoon pepper
¼ cup sugar

Directions:

Pour all ingredients in a bowl or mason jar. Mix well. Add to pasta salad. This makes four servings.

Analysis:

Calories: 275, Protein: 0.2 g, Fat: 27 g, Carbohydrates: 8.7 g, Sodium: 1.5 mg, Potassium: 25 mg, Phosphorus: 5.3 mg

This recipe was submitted by Denon Stacy, MS, RD, LD