Zucchini Pasta Salad
A refreshing Zucchini Pasta Salad, perfect for CKD diets—light, flavorful, and packed with kidney-friendly nutrients. Enjoy a guilt-free, delicious meal!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Non Cook
- Cuisine: American
- Diet: Low Salt
Ingredients
Units
Scale
- 1/4 cup diced red onion
- 2 tbsp fresh parsley, chopped
- 8 oz zucchini, cut into 1 in cubes - a little less than 1 medium zucchini
- 1 tbsp olive oil
- 3 oz bowtie pasta, dried (about 2 cups)
- 2 tbsp chopped walnuts
- 1 tsp garlic
- 2 tbsp parmesan
Dressing
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lime juice
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil. Once boiling, add pasta and cook to al dente (12-13 minutes). Drain and rinse under cold water, set aside.
- Heat 1 tsp oil in a large skillet over medium heat. Add walnuts and toast until fragrant and golden, 2-3 minutes. Remove nuts from pan and set aside.
- Add 2 tsp oil to the skillet. Add zucchini to skillet, and cook 6-8 minutes until it begins to soften. Remove from pan and set aside.
- In a large bowl, combine dressing ingredients: olive oil, vinegar, lime juice, red pepper flakes, and black pepper and whisk to combine.
- Add onion, parsley, zucchini, pasta, walnuts, garlic and parmesan to dressing and toss to combine. Allow to sit for 15-20 minutes stirring occasionally to combine flavors.
Find it online: https://www.renaldiethq.com/zucchini-pasta-salad/
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