Low Sodium Low Potassium Pasta Salad with Vinaigrette Dressing

In the summer I love to eat pasta salad.  I'll make a large batch and eat it for days.  It's great as a meal or a side dish and helps keep the temperature down in the house.  Sometimes I add chicken into the recipe to turn it from side dish into main meal

INGREDIENTS

Dressing:
1/3 cup cider-vinegar
1/4 cup lemon juice
3 T water
2 T olive oil
1 T plus 1 1/2 teas dijon mustard
2 1/2 teas sugar
1 tsp minced garlic
1/2 teas pepper
1 teas dried basil
1 teas dried oregano

Salad:
1 lb cooked pasta of your choice, I personally use rigatoni
chopped vegetables of your choice, personally I use the following:
1 large tomato
1 cucumber
1/4 vidalia onion
1 carrots (chopped or shredded)
1 stalks celery

DIRECTIONS

Combine the dressing together in a bottle and shake well to combine.  I normally make it first and let it sit and the flavors combine while I cook the pasta and chop veggies.
Combine all the salad ingredients together in a large bowl.  Pour about half of the dressing over the salad and toss to combine.  Add more dressing to you taste.

NUTRITION
Number Servings: 8

Calories: 230.75
Protein: 7.68 g
Fat: 1.38 g
Carbohydrates: 46 g
Fiber: 3.11 g
Potassium: 200 mg
Sodium: 25.38 mg
Cholesterol: 0 mg