Pasta Salad | National Kidney Foundation
A refreshing pasta salad with fusilli, tomatoes, olives, and bell peppers. Low-calorie and kidney-friendly.
Ingredients
- 2 cups cooked fusilli pasta
- ½ small tomato – diced
- ½ red onion – diced
- ¼ cup olives – pitted and sliced
- ½ green bell pepper – sliced
- 1 cup cauliflower – chopped
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