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Recipe tags: Potluck, Refrigerator, Stove Top, Vegetarian

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Salads and salad dressings

Colorful Pasta Salad

Recipe submitted by DaVita dietitian Marianne from Iowa.

Portions:   6

Serving size:  1/2 cup

Ingredients

• 2 cups cooked bow-tie pasta (4 ounces uncooked)
• 2 tablespoons each red, orange and yellow bell pepper, chopped
• 3 tablespoons carrot, shredded
• 3 tablespoons red onion, chopped
• 3 tablespoons cucumber, chopped
• 1/8 teaspoon black pepper
• 2/3 cup mayonnaise
• 1/2 teaspoon sugar
• 1 tablespoon lemon juice

Preparation

1. Cook pasta according to package instructions, without salt. Drain and rinse in cold water to cool. Place in a large bowl.
2. Prepare vegetables and mix with pasta.
3. In a small bowl, combine remaining ingredients with a whisk, then stir into pasta and vegetables.
4. Chill for at least 1 hour before serving.

Nutrients per serving

• Calories:  245
• Protein:  3 g
• Carbohydrate:  15 g
• Fat:  19 g
• Cholesterol:  17 mg
• Sodium:  133 mg
• Potassium:  72 mg
• Phosphorus:  33 mg
• Calcium:  8 mg
• Fiber:  0.6 g

Renal and Renal Diabetic Food Choices

• 1 starch
• 1/2 vegetable, low potassium
• 3 fat

Carbohydrate Choices

• 1

Helpful Hints

• To lower fat, use reduced-fat mayonnaise. Be aware that sodium content of many reduced-fat products is higher than the regular product.

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