Print 
Portions:
14
Serving
Size:
1/2 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 8 ounces macaroni, uncooked
- 1/2 cup celery
- 1/4 cup red onion
- 1/4 cup red bell pepper
- 1/2 tablespoon jalapeno pepper
- 3/4 cup mayonnaise
- 1 tablespoon cider vinegar
- 2 tablespoons fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepperÂ
Preparation
- Cook pasta according to package directions. Transfer to colander and rinse under cold water; drain and set aside.
- Chop celery and red onion. Finely chop bell pepper and jalapeno pepper.
- In a large bowl, combine remaining ingredients until well blended. Add cooled pasta and toss to coat.
- Chill in refrigerator at least 1 hour before serving.
Helpful hints
- Two ounces dry pasta makes 1 cup when cooked al dente.
- Wear gloves when mincing raw hot peppers.
- Low-fat mayonnaise may be substituted to reduce fat to 5 grams per serving. Sodium will be higher, so decrease or omit salt.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ dietitian Geri from Texas.
Nutrients per serving
Calories 173
Protein 3 g
Carbohydrates 15 g
Fat 11 g
Cholesterol 5 mg
Sodium 182 mg
Potassium 63 mg
Phosphorus 36 mg
Calcium 6 mg
Fiber 0.6 g
Kidney and kidney diabetic food choices
- 1 starch
- 2 fat
Carbohydrate choices
1
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