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Crab and Veggie Pasta Salad

Works well as a side dish or lighter meal. The combination of flavors and textures gives this dish a delightful complexity. Each serving counts as 2 carb servings, has 2 grams of fiber, and is lower in potassium, phosphorus, and sodium.

Crab & Veggie Pasta Salad

Ingredients

Serving size: 3/4 cup
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Servings:

Ingredients

5 cups
egg noodles (cooked)
1⁄4 cup
carrot (chopped)
1⁄4 cup
green pepper (chopped)
1⁄4 cup
red pepper (chopped)
1⁄4 cup
cucumber (chopped)
1⁄4 cup
onion (chopped)
1⁄4 cup
olives (sliced)
1 cup
imitation crab meat (chopped into bite size pieces)
   
low sodium italian dressing recipe

Directions

Instructions

  • Make the Low Sodium Italian Dressing recipe
  • Add the noodles, carrots, peppers, onion, olives, and imitation crab meat to a large bowl
  • Pour the dressing over the pasta and vegetables
  • Mix together
  • Cover and place in refrigerator
  • Let sit for at least a few hours before serving

Nutritional Analysis

Per serving
Calories: 300 kcal
Protein: 7 g
Carbohydrates: 31 g
Dietary Fiber: 2 g
Phosphorus: 109 mg
Potassium: 144 mg
Sodium: 182 mg