Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 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.

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.

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

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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