Taco Pasta Salad
- CKD non-dialysis
1 cup pasta salad, 1 cup lettuce
- 12 ounces penne pasta, uncooked
- 1 large garlic clove
- 2 green onions
- 1/2 cup red bell pepper
- 8 cups iceberg lettuce
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 tablespoons hot taco sauce
- 1/2 cup canned diced green chilies
- 2 tablespoons sliced black olives
- 1/2 cup shredded Mexican cheese
Cook the pasta according to package directions, omitting salt. Drain and rinse until cooled.
Mince garlic; slice green onions; chop bell pepper; shred lettuce.
In a small bowl, combine sour cream and salsa. Mix into the pasta.
Add hot taco sauce, garlic, chilies and olives to pasta and stir.
Sprinkle green onions and bell pepper over top of pasta mixture. Cover and refrigerate to chill.
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
- Carbohydrates 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
Look for canned or bottled hot taco sauce.
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." Cheese and olives are optional.
Make a wrap with flat bread or flour tortilla and Taco Pasta Salad with lettuce inside.