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.
Ingredients
Serving size: 3/4 cup
Change Servings:
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)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
