Name: Summer Herb Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 2 ½ cups cooked whole wheat pasta; ⅔ cup red onion, diced; 15 cherry tomatoes, halved; ½ cup cucumber, diced; ¾ cup green bell pepper, diced; 5 oz feta cheese, crumbled; ¼ cup parsley, minced; 1 tbsp dill, roughly chopped; 1 can no salt added white beans; 1 ½ tbsp chives, roughly chopped; Toasted Spice Vinaigrette

This salad is easy to throw together and can be eaten as a side dish or main meal. It will keep in the fridge for up to 5 days.

Recommended for diets: in-center dialysis, early stages of CKD, diabetes

2 ½ cups cooked whole wheat pasta

⅔ cup red onion, diced

15 cherry tomatoes, halved

½ cup cucumber, diced

¾ cup green bell pepper, diced

5 oz feta cheese, crumbled

¼ cup parsley, minced

1 tbsp dill, roughly chopped

1 can no salt added white beans

1 ½ tbsp chives, roughly chopped

Toasted Spice Vinaigretteor substitute 4oz low sodium Italian salad dressing

Cook the pasta according to directions on package.

Drain pasta and rinse with water. Open and drain the can of beans.

Mix all of the ingredients, toss with the dressing.

Let sit in fridge for at least 3 hours.

Serve cold and enjoy!

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients