This is a balanced meal with vegetables for a renal-friendly diet. It is full of flavor from the herbs! You may use cooked chicken to add protein if desired.
Ingredients
Garlic
- 1 Tablespoon, minced
Mustard
- 1 Tablespoon dijon mustard
Lemon_juice
- ¼ cup
Oil
- ¼ cup extra virgin olive oil
Black_pepper
- ½ teaspoon
Pasta
- 16 ounces (1 pound), uncooked
Zucchini
- 2 medium, sliced
Mushrooms
- 8 white mushrooms, quartered
Onion
- 1 medium red onion
Basil
- 2 Tablespoons fresh or 2 teaspoon dry
Thyme
- 1 teaspoon fresh or ½ teaspoon dry
Parsley
- 1 Tablespoon fresh or 1 teaspoon dry
Chicken
- 16 ounces (1 pound), cooked and chopped (removed from bone)
Instructions
Step 1
Make the dressing – add garlic, Dijon mustard, lemon juice, olive oil, and black pepper in a mixing bowl and whisk together.
Step 2
In another large mixing bowl, add all the vegetables (zucchini, mushroom, and red onion). Pour half of the dressing over the vegetables and stir until lightly coated. Set vegetables aside.
Step 3
Cook pasta following package directions. Rinse pasta in cold water.
Step 4
While the pasta is cooking, dice the chicken breast and add to pan. Cook until browned.
Step 5
Sauté vegetables in pan or set oven to broil & spread vegetables on greased broiler pan.
Step 6
Cook vegetables until golden brown. If broiling, stir every 4-5 minutes until golden brown achieved.
Step 7
When browned, pour into large serving bowl, add the pasta, remaining dressing, herbs, and chicken (optional). Toss and serve.
Step 8
You may wish to refrigerate pasta salad for ~1 hour prior to serving.