Back to Recipes

Pasta Salad with Roasted Red Pepper Sauce

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

Ingredients

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

Preparation

  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.

More recipes like this


Poultry Seasoning


Sauces, Low Phosphorus, Low Potassium, Low Protein

Green Tomatillo Sauce


Appetizers, Dinner, Sauces, Low Phosphorus

Chinese Chicken Salad


Dinner, Ethnic, Lunch, Salads