Summer Pasta Salad

Total Time 25 mins
Calories: 268.13
Dietary: Vegetarian
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
  • 1 pound small pasta noodles (such as penne, farfalle, elbow or rotini)
  • 1 large cucumber (cut lengthwise and sliced into half moons)
  • 2 cups arugula (coarsely chopped)
  • 3 cloves of garlic (minced)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • Black pepper, freshly ground, to taste
  • 1/4 cup parmesan cheese (grated)
Instructions
  1. 1
    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.
  2. 2
    In a large bowl, toss the noodles, cucumber, arugula, and garlic. Drizzle the olive oil and vinegar over the salad, and season with pepper.
  3. 3
    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.

Read it online: https://www.dciinc.org/recipe/summer-pasta-salad/