Creamy Pasta Salad
When you are looking for something simple, fast and satisfying, this is your recipe. Here’s a classic way to prepare a flavorful dish with your favorite shape of pasta. Penne, elbows or spirals…they all taste great; you decide!
- 5 oz (142 g) low protein pasta
- ⅓ cup (50 g) cherry tomatoes, chopped
- ¼ cup (45 g) olives
- ¼ medium (50 g) cucumber, chopped
- 2 Tbsp fresh chives, sliced
- 1 handful (12 g) fresh basil, torn or roughly chopped
- 1 garlic clove, crushed
- ¼ cup (60 g) vegan or eggless mayonnaise*
- Salt and pepper, to taste
Cook the low protein pasta according to box directions.
In a large bowl, combine tomatoes, olives, cucumber, chives, basil and garlic.
Add in cooked pasta and vegan mayonnaise. Mix well.
Season with salt and pepper.
Serve chilled or at room temperature.
Serving size: ~2 cups
Calories: 370
Protein: 1.4 g
Phenylalanine: 46 mg
Leucine: 76 mg
Tyrosine: 27 mg
Calories: 735
Protein: 2.8 g
Phenylalanine: 92 mg
Leucine: 152 mg
Tyrosine: 53 mg
*Calories and protein may vary by product. Be sure the check the nutrition label.For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).