Description
This pasta salad is a great dish for all of your summer picnics, parties and barbecues. It is simple and quick – less than 30 minutes – and you can make it ahead, which is perfect for busy summer days. This recipe is also renal friendly and low in potassium, phosphorus and sodium. Try it out!
Ingredients
Instructions
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Fill a large stockpot halfway with water, and bring to a boil. Add the pasta and cook until al dente. Drain and run the pasta under cold water to stop the cooking.
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In a large bowl, toss the noodles, cucumber, arugula, and garlic. Drizzle the olive oil and vinegar over the salad, and season with pepper.
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Stir in the Parmesan cheese and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 276kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 2g10%
- Trans Fat 0.1g
- Cholesterol 51mg17%
- Sodium 69mg3%
- Potassium 225mg7%
- Total Carbohydrate 43g15%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 10g20%
- Calcium 92 mg
- Phosphorus 183 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.