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Pasta Salad with Roasted Red Pepper Sauce

Salads, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 8 servings per recipe.

  • 2 tablespoons mayonnaise
  • 8 leaves fresh basil
  • 1 clove fresh garlic
  • 2 tablespoons balsamic vinegar
  • 2 small roasted red bell peppers (canned ok)
  • 1 (16 ounce) package penne pasta
  • 1 tablespoon olive oil
  • 1 large sweet yellow onion, sliced


  1. Puree mayonnaise, basil, garlic, vinegar, and peppers together in a food processor or blender.
  2. Cook pasta according to package directions, rinse with cold water and set aside.
  3. Heat oil in a medium frying pan over medium heat.
  4. Add sliced onion and saute until the onion caramelizes (turns soft and lightly brown).
  5. Combine pasta, caramelized onions and sauce in a large bowl.
  6. Pasta salad may be eaten immediately or it may be kept in the refrigerator for up to 3 days.

About This Recipe

Roasted pepper sauce is a sweet alternative to tomato based sauces so they are lower in potasssium.

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