pasta

Portions: 4
Serving size:3/4 cup

Ingredients:

  • 2 cups cooked bow-tie/macaroni pasta
  • 1/4 cup celery
  • 2 tablespoons yellow bell pepper
  • 2 tablespoons green onion
  • 1 teaspoon lemon zest
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup low-sodium (low salt) Italian salad dressing
  • ½ cup canned low-sodium tuna in water

Preparation: 

  1. Chop celery, bell pepper and green onion.
  2. Combine cooked pasta, celery, bell pepper, onion and lemon zest in a mixing bowl.
  3. In a separate bowl, whisk together mayonnaise and salad dressing.
  4. Pour dressing over pasta mixture.
  5. Add tuna to pasta mixture.
  6. Mix gently until all ingredients are moist and well blended.
  7. Refrigerate one hour to let flavors blend.

Nutrients per serving:

  • Calories  266
  • Protein  13 g
  • Carbohydrates  21 g
  • Fat  14 g
  • Cholesterol  15 mg
  • Sodium  136 mg
  • Potassium  150 mg
  • Phosphorus  104 mg
  • Calcium  17 mg
  • Fiber  1.3 g

Renal and renal diabetic food choices:

  • 1-1/2 meat
  • 1 starch
  • 2 fat

Helpful Hints:

  • Macaroni can be substituted for bow-tie pasta.
  • Powdered dressing mix is a good choice because the sodium can be adjusted by using less of the mix.
  • If low-sodium tuna is unavailable, reduce sodium in regular tuna by rinsing for one minute.