Tuna Pasta Salad
- CKD non-dialysis
2 cups cooked bow-tie pasta
1/4 cup celery
2 tablespoons yellow bell pepper
2 tablespoons green onion
1 teaspoon lemon zest
1/4 cup low-fat mayonnaise
1/4 cup low-sodium Italian salad dressing
5 ounces canned low-sodium tuna in water
Chop celery, bell pepper and green onion.
Combine cooked pasta, celery, bell pepper, onion and lemon zest in a mixing bowl.
In a separate bowl, whisk together mayonnaise and salad dressing.
Pour dressing over pasta mixture.
Add tuna to pasta mixture.
Mix gently until all ingredients are moist and well blended.
Refrigerate one hour to let flavors blend.
Nutrients per serving
- Calories 266
- Protein 13 g
- Carbohydrates 21 g
- Fat 14 g
- Cholesterol 15 mg
- Sodium 136 mg
- Potassium 150 mg
- Phosphorus 104 mg
- Calcium 17 mg
- Fiber 1.3 g
Renal and renal diabetic food choices
Macaroni can be substituted for bow-tie pasta.
Make low-sodium dressing using the Italian Dressing
recipe on DaVita.com or shop for Italian dressing with lowest sodium content. Powdered dressing mix is a good choice because the sodium can be adjusted by using less of the mix.
If low-sodium tuna is unavailable, reduce sodium in regular tuna by rinsing for one minute.