One of the most iconic dishes during the summer is a nice cold pasta salad. But with some pasta salads containing fatty dairy products, salt, and tomatoes, you might feel like you’re stuck, and you can’t enjoy a good pasta salad at a cookout anymore. This recipe allows you to enjoy pasta salad in a healthy and delicious way! The pasta is light and has plenty of vegetables in it to create a great flavor profile while still being simple to make!
In a separate small bowl, blend pepper, mayonnaise, sugar, and lemon juice until smooth. Wash all produce before cutting it up to use. While the pasta is boiling, dice up a quarter of a green bell pepper (which is about 2 tablespoons) and use a cheese grater to shred the carrot. Now all that’s left is to mince your onion, chop the celery, and put all the freshly cut veggies into a bowl. Once the pasta is done cooking, strain it and place it in the bowl with the veggies. It's as simple as that!
Mix together pepper, mayonnaise, sugar, and lemon juice until it is well blended and smooth in a separate bowl. Pour this mixture over the pasta and veggies and mix until all of the pasta and veggies are coated. Then place in the fridge to chill. Once chilled, it is ready to serve.
This recipe is perfect for people who have diabetes, CKD stages 1-5, dialysis patients, and transplant patients. It is a halal, kosher, and vegetarian as well.
2 cups cooked bow-tie pasta
¼ cup chopped celery
2 tablespoons chopped green pepper
2 tablespoons shredded carrot
2 tablespoons minced onion
⅛ teaspoon pepper
⅔ cup mayonnaise, low-fat
½ teaspoon sugar
1 tablespoon lemon juice
1. Mix pasta, celery, green pepper, carrot and onion in a bowl.
2. In separate small bowl, blend pepper, mayonnaise, sugar and lemon juice until smooth.
3. Pour over pasta and vegetables.
4. Mix until well coated.
2. In a separate small bowl, blend pepper, mayonnaise, sugar, and lemon juice until smooth.
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