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!
Total Time: 00 hours 25 minutes
Servings: 8
Author: American Kidney Fund
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
- ¼ cup Parmesan cheese, grated
Nutrition Per Serving
- Calories: 268.13
- Protein: 9.54 g
- Cholesterol: 3.16 mg
- Calcium: 84.41 mg
- Sodium: 60.70 mg
- Potassium: 213.46 mg
- Phosphorus: 153.36 mg
- Fiber: 2.19 g
- Fat: 5.48 g
Instructions
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. 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. Stir in the Parmesan cheese and serve.