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Recipe tags: Mexican, Potluck, Refrigerator, Stove Top

Salads and salad dressings

Taco Pasta Salad

Recipe provided by DaVita patient, Gretchen, and submitted by DaVita dietitian Arlene from California.

Portions:      8         

Serving size:  1 cup pasta salad, 1 cup lettuce

Ingredients

• 12 ounces penne pasta, uncooked
• 1/2 cup sour cream
• 1/2 cup salsa
• 2 tablespoons hot taco sauce, canned or bottled
• 1 large garlic clove, minced
• 1/2 cup canned green chilies, chopped
• 2 tablespoons sliced black olives
• 2 green onions, sliced
• 1/2 cup red bell pepper, chopped
• 1/2 cup Mexican cheese, shredded (optional)
• 8 cups iceberg lettuce, shredded

Preparation

1. Cook the pasta according to package directions, omitting salt. Drain and rinse until cooled.
2. In a small bowl, combine sour cream and salsa. Mix into the pasta.
3. Add hot taco sauce, garlic, chilies and olives to pasta and stir.
4. Sprinkle green onions and bell pepper over top of pasta mixture. Cover and refrigerate to chill.
5. Before serving, sprinkle cheese on top of pasta salad (optional). For each serving, place 1-cup shredded lettuce on a salad plate. Top lettuce bed with 1-cup Taco Pasta Salad.

Nutrients per serving

• Calories: 230
• Protein:  8 g
• Carbohydrate: 36 g
• Fat: 6 g
• Cholesterol:  14 mg
• Sodium: 205 mg
• Potassium: 261 mg
• Phosphorus: 128 mg
• Calcium:  97 mg
• Fiber: 2.8 g

Renal and Renal Diabetic Food Choices

• 2 starch
• 1 vegetable, medium potassium
• 1 fat

Carbohydrate Choices

• 2-1/2

Helpful Hints

• Compare labels and choose the brands of salsa, green chilies, olives and taco sauce lowest in sodium.
• Look for queso anejo, a Mexican cheese that easily crumbles. If unavailable, buy the shredded cheese labeled "Mexican."
• Try making a wrap with flat bread or flour tortilla and Taco Pasta Salad with lettuce inside.

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