Low Sodium Low Potassium Pasta Salad with Vinaigrette Dressing

By ctaubenheim

Ingredients

• DRESSING:
• 1/3 cup cider vinegar
• 1/4 cup lemon juice
• 3 Tbsp water
• 1 Tbsp olive oil
• 1 Tbsp plus 1 1/2 tsp Dijon mustard
• 2 1/2 tsp sugar
• 1 tsp minced garlic
• 1/2 tsp pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• SALAD:
• 1 lb cooked pasta of your choice (used rigatoni)
• chopped vegetables of your choice (used the following)
• 1 cup cherry tomatoes (cut in half)
• 4 baby cucumbers - sliced
• 5 green onions - sliced both green & white
• 1 cup shredded carrots
• 1 zucchini - cut in quarters and sliced
• 1 yellow squash - cut in quarters and sliced
• 1/2 red bell pepper - cut in large diced pieces

Preparation

Step 1

Combine the dressing ingredients in a bottle and shake well to combine and let it sit so the flavors combine while cooking the pasta and chopping the veggies.

Combine all the salad ingredients together in a large bowl. Pour about half of the dressing over the salad and toss to coat. Add more dressing to your taste.

Calories: 230.75
Protein: 7.68 grams
Fat: 1.38 grams
Potassium: 200mg
Sodium: 25.38mg
Cholesterol: 0mg