Low Sodium Pasta Salad
Low-sodium pasta salad: a heart-healthy dish packed withfresh veggies, flavorful herbs, and a zesty homemade vinaigrette. High in fiberand low in sodium, it’s perfect as a side or main course, getting even tastierwhen prepared in advance.
Servings: 10 cups
Calories: 326kcal
Ingredients
- 8 oz uncooked pasta of your choice
- 1 cup red onion diced
- 1 zucchini small, diced
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- 1 cup carrots julienned, or pre-shredded
- 2 ears corn kernels removed
- 1 cup sugar snap peas diced
- 1 cup radishes thinly sliced
- 1 yellow bell pepper diced
- 8 oz fresh mozzarella diced
- 2 tbsp fresh parsley minced
Dressing
- 1/2 cup extra-virgin olive oil
- 4 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1/4 cup parmesan cheese grated
- 2 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 2 cloves fresh garlic minced
- 1/2 tsp black pepper
Instructions
- Cook pasta according to package directions.Drain and run under cold water to stop cooking.
- Combine all dressing ingredients in a bowl and whisk to combine.
- Combine pasta, remaining ingredients and dressing in a bowl. Toss to combine. Toss with additional herbs if desired. Enjoy!
Notes
1 Cup Serving of Low Sodium Pasta Salad: 326 calories, 18g total fat, 22mg cholesterol, 258mg sodium, 32g carbohydrate, 4g fiber, 0g added sugar, 12g protein, 200mg calcium, 423mg potassium, 180mg phosphorus, 18mg oxalate.
2 Tablespoons Low Sodium Italian Vinaigrette: 138 calories, 14g total fat, 3mg cholesterol, 88mg sodium, 1g carbohydrate, <1g fiber, 0g added sugar, 1g protein, 33mg calcium, 23mg potassium, 24mg phosphorus, 6mg oxalate.