Nutrients per serving

  • 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

Pasta Salad

Loaded with nutrient rich veggies, this dish gets its flavors from garlic and onion, as well as Mrs. Dash®, which is entirely salt- and MSG-free. The kidney-friendly Pasta Salad also calls for parmesan cheese, which has such a strong and unique flavor, a little goes a long way.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe provided by DaVita dietitian Dawn from Ohio.

Portions: 12     Serving size: 1 cup


  • 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  


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

Renal and renal diabetic food choices

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

Carbohydrate choices


Helpful hints

  • It's important to refrigerate the Pasta Salad for a minimum of 12 (but no more than 24) hours before serving to allow the seasonings time to infuse into the pasta.
  • The amount of dressing and paprika used in this recipe is a matter of personal preference. Analysis includes all the dressing.



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What's everyone saying?

2 Comments | Average User Rating:

Pasta Salad

carolie says:


how much pasta do i use in this recipe? Dietitian comment: The recipe calls for 16 ounces of uncooked rotini pasta. When cooked it yields approximately 8 cups rotini.

Apr. 25, 2014, 3:20 AM - Inappropriate review?

Pasta Salad

Toots says:


GREAT site. Very informative. Thank you!

Feb. 01, 2011, 2:32 PM - Inappropriate review?

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