Recipe: Summer Antipasto Pasta Salad
Do you have a potluck coming up? Did you volunteer to bring a side? Are you still deciding what to bring? Did you wait until the last minute? Well we’ve got good news for you! Here’s a great idea for a side that’s delicious, easy (there’s only 2 steps!!!), and kidney-friendly. Let’s make an Antipasto Pasta Salad.
Servings: 8, 1 cup servings (Diabetics count as: 1 meat serving, 4 fat servings, 2 starch servings)
Calories: 405; Cholesterol: 35 mg; Carbohydrates: 27 g; Potassium: 160 mg; Calcium: 205 mg; Fat: 23 g; Sodium: 275 mg; Protein: 10 g; Phosphorous: 280 g; Fiber: 0 g
Source: Creative Kidney Cooking for the Whole Family, by Rebekah Engain, RD
- 16 oz. rotini pasta (cooked in unsalted boiling water)
- ½ lb. chicken breast (cooked and cubed)
- ¼ lb. parmesan cheese cubed
- 2 pepperoncini peppers or other pickled pepper
- 1/3 cup fresh basil (chopped or chiffonade)
- 1 cup red wine vinegar
- ¼ cup basil extra virgin olive oil
- ½ cup garlic extra virgin olive oil
- ¼ cup plain extra virgin olive oil
- ¼ teaspoon black pepper
- Mix all ingredients in a large bowl.
- Cover and refrigerate at least one hour before serving.
- Optional step 3: Bring to potluck and impress everyone!