Microwave pasta salad

Heart Smart Low Sodium

This low-sodium, high-fiber salad is good for your heart (and tasty too)!

1 stalk celery, minced
1/2 cup thawed and drained frozen peas
1/2 tablespoon dehydrated onion flakes
3 tablespoons chopped green onions (white and green parts)
1 teaspoon red wine vinegar
1 tablespoon mayonnaise
1/2 tablespoon sweet pickle relish
1 1/2 cups water
1 cup dry whole-grain shell pasta

1. In a small bowl, combine first 7 ingredients. Stir. Cover and set aside.
2. In a large microwave-safe bowl, combine water and pasta shells. Stir. Place in the microwave and cook on high power for 7 minutes, stopping to stir halfway through. Check for doneness (“al dente”) and cook in 1-minute increments until done, adding water as needed. When pasta is cooked, you have two options: To enjoy a warm pasta salad, drain any remaining water and return to the large bowl. To enjoy a cold pasta salad, rinse the cooked pasta under cold water before draining and return to the large bowl.
3. Add mixture (made in step 1) to pasta. Stir. Enjoy!

Makes 6 servings

Recipe contains: wheat

Carb choices per serving: 1

*Option not included in nutrition facts.

Print recipe card.

First Published: 02/24/2020
Last Reviewed: 02/21/2020

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Make this a main dish salad by adding chicken, tuna or chickpeas and more color with corn, chopped red bell pepper and fresh basil too!*

microwave pasta salad nutrition label