Pasta Salad

Pasta Salad

Diet Types: CKD non-dialysis, Diabetes, Dialysis
  • Medium

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  • 1 tablespoon onion
  • 1 cup carrots
  • 1 cup broccoli florets
  • 1 cup cucumber
  • 1 cup red bell pepper
  • 1/2 cup distilled white vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon celery seed
  • 16-ounce box rotini pasta
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Mrs. Dash® herb seasoning blend
  • 1/8 teaspoon paprika
  • Calories 222
  • Protein 6 g
  • Carbohydrates 27 g
  • Fat 10 g
  • Cholesterol 2 mg
  • Sodium 32 mg
  • Potassium 175 mg
  • Phosphorus 77 mg
  • Calcium 29 mg
  • Fiber 2.2 g

Preparation

  • Step 1
    30 mins
    Finely mince onion, shred carrots, cut broccoli florets into small pieces, dice cucumber and chop bell pepper.
  • Step 2
    30 mins
    Combine vinegar, oil, garlic powder, pepper, oregano, celery seed and onion to make dressing. Set aside.
  • Step 3
    30 mins
    Cook pasta al dente; do not overcook.
  • Step 4
    30 mins
    Drain and rinse pasta. Toss with enough dressing to coat.
  • Step 5
    30 mins
    Add parmesan cheese to pasta and refrigerate for at least 12 hours.
  • Step 6
    30 mins
    Two hours before serving, add the remaining vegetables, Mrs. Dash® and paprika, and toss. Add more dressing if needed or desired.
  • Step 7
    30 mins
    Refrigerate until ready to serve.

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Posted by Purivo