Pasta Salad

Diseases and conditionsDiet and nutritionDiabetesDiet and meal planningDialysis dietCKD diet
A refreshing pasta salad with fusilli, tomatoes, olives, and bell peppers. Low-calorie and kidney-friendly.
Meal TypeDinner, Easy, Lunch, Main course, Salad, Side dish 
DietsDairy free, Low phosphorus, Low potassium, Low protein, Low sodium, Nut free 
Ingredients
Yield:
4
  • 2 cups cooked fusilli pasta
  • ½ small tomato – diced
  • ½ red onion – diced
  • ¼ cup olives – pitted and sliced
  • ½ green bell pepper – sliced
  • 1 cup cauliflower – chopped
Pasta Salad
Directions
Prep: 30 min, Cook: 20 min, Total: 50 min
  1. Cook pasta according to directions on the box.
  2. Drain pasta.
  3. Add vegetables.
  4. Toss with your favorite low-fat dressing.
  5. Enjoy!
Nutritional Information
  • Calories 69 
  • Carbohydrates 12.5 g
  • Dietary Fiber 1.7 g
  • Protein 2.5 g
  • Fat 1.3 g
  • Saturated Fat 0.3 g
  • Sodium 72 mg
  • Potassium 166 mg
  • Calcium 21 mg
  • Phosphorus 37 mg