Homestyle Macaroni Salad

• 8 ounces dry macaroni pasta (4 cups cooked)
• 1/2 cup celery, chopped 
• 1/4 cup  red bell pepper, finely chopped
• 1/2 tablespoon  jalapeno pepper, minced (optional)
• 1/4 cup  red onion, chopped
• 3/4 cup mayonnaise
• 1 tablespoon cider vinegar
• 2 tablespoons  fresh chives, snipped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

1. Cook pasta according to package directions.  Transfer to colander and rinse under cold water; drain.
2. In a large bowl, combine remaining ingredients until well blended.  Add cooled pasta and toss to coat.
3. Chill in refrigerator at least 1 hour before serving.

• Calories: 173
• Protein: 3 g
• Carbohydrates: 15 g   
• Fat: 11 g   
• Cholesterol: 5 mg
• Sodium: 182 mg
• Potassium: 63 mg
• Phosphorus: 36 mg           
• Calcium: 6 mg
• Fiber: 0.6 g

Renal and renal diabetic food choices

• 1 starch
• 2 fat