Olive Rigatini Salad

Recipe adapted from Schuett VE. Low Protein Cookery for PKU, 3rd edition.


¾ cup uncooked Aprotein rigatini
1/3 cup sliced celery
¼ cup thinly sliced carrots
1 Tablespoon chopped black olives (2 large)
1 Tablespoon chopped green olives (3 small)
¼ cup Italian salad dressing

Cook, rinse, and drain rigatini according to package directions. When rigatini is cooled, in a small bowl, mix together rigaini, celery, carrot, olives, and salad dressing. Chill.


Per recipe (2 cups): 38 mg phe
Per ½ cup serving: 10 mg phe

Variations :

Use Miracle Whip salad dressing instead of Italian for a creamier dressing (add 12 mg phe to recipe; 3 mg phe per serving)

Add thinly sliced onion for a little extra “zing”

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