Revision: Summer Pasta Salad with Vinaigrette – Lower Potassium Version

The Cooking Doc®
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Course Side Dish
Servings 6
Calories 505 kcal

Ingredients
  

  • 1 cup cherry tomatoes halved
  • 1 medium carrots diced (about 1/4 cup)
  • 1 medium yellow bell pepper diced (about 1/2 cup)
  • 2 stalks of celery chopped (about 1/4 cup)
  • 1 small head of broccoli blanched for 3 minutes and then cooled and chopped (1/4 cup)
  • 1/4 small red onion diced (about 1/4 cup)
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped fresh basil
  • 12 ounces cooked and cooled whole wheat elbow pasta or pasta shape of choice (quinoa noodles) (used whole wheat pasta = 149 mg K+/srv)

Instructions
 

  • In a large bowl combine the cooked pasta, tomatoes, carrots, celery, bell pepper, broccoli, red onion, parsley and basil. Pour over the dressing and stir to combine. Serve at room temperature.

Notes

With less basil and less veggies, we can lower the potassium content significantly
1 cup of pasta, be sure you have 1 cup of veggies (You knew it was coming!)
For a lower carbohydrate and more diabetic friendly version, only eat a 3/4 cup portion

Nutrition

Serving: 2.5CupsCalories: 505kcalCarbohydrates: 64gProtein: 12gFat: 23gSaturated Fat: 3.19gSodium: 114.66mgPotassium: 283.57mgSugar: 2.57gCalcium: 39.49mgMagnesium: 91.12mgPhosphorus: 209.25mg
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