Summer Pasta Salad
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
- 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.
- In a large bowl, toss the noodles, cucumber, arugula, and garlic. Drizzle the olive oil and vinegar over the salad, and season with pepper.
- 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/