Does anyone have a good low-sodium pasta salad recipe?

[daleanime]

The summer passing me by quickly, and my old standard is "far" to salty for me now!

[Warpy]

1. Sure, make it the way you always do, eliminating the salt

even in the cooking water. It's not really necessary. Then add some lemon juice to give it the sparkle the salt once supplied.

No, it won't be quite the same. However, it will be very good.

[daleanime]

2. Tried some lower sodium dressings....

but haven't found one that 'works' well, I'm leaving the olives out. Trying diced chicken instead of pepperoni. Maybe a vinaigrette?

[Warpy]

3. I make mine with mayo

and whatever veg strikes my fancy, but always celery, red peppers, and scallion. A little lemon juice eliminates the need for salt in mine.

Of course, I've been on a low sodium diet for a very, very long time.

[Tesha]

4. I've stopped using salt

IN cooking and only add it at the table. I find I get the flavor POP from the salt
and the food tastes somehow better to me this way.

Have you ever tries those no-salt seasoning things - some are quite good!

[Warpy]

5. I found exactly the same thing you did a long time ago

and cook almost everything without salt. Things like breads and desserts do require it since that pop of salt at the table is weird and certainly doesn't work with the overall flavor chemistry that requires both sweetness and a tiny bit of salt in a dessert to make the sweetness pop. I have found that as I've gotten used to an extremely low salt diet, I can cut it down in sweets and often skip it completely in savory items.

[The empressof all]

6. I make a terrific Quinoa salad with my rice cooker

It could easily be adapted to orzo or other cooked pasta.

I take two cups of quinoa rinse well

Add it to the rice cooker with four cups of water and 4 cloves of garlic (rough chopped) and one or two chopped carrots. Let the rice cooker do it's thing.

While it's cooking I throw a huge handful of spinach, about half that amount of basil and Italian Parsley into the food processor. I chop it up and add the juice and zest of two large lemons, another clove of garlic (or two) and one Tablespoon of Walnut Oil (You can use EVOO)

Just as the rice cooker is done I add about a cup of frozen peas and a cup or two of corn to the Quinoa. If you like it a little spicy you can add a half a can of chopped jalapenos. I also like to add those frozen green garbanzo beans but you can also just add what ever kind of beans you like. I add about three or four finely sliced green onions now as well. I add the chopped spinach/lemon dressing and give it a good stir and let the residual heat of the rice cooker finish it off. You can add salt and pepper to taste but it doesn't need much

This is great hot right out of the cooker but even better cold. I will sometimes add a little more zest and green onion to garnish.

[tishaLA]

7. I make a delicious orzo salad with honey vinaigrette

I stole it from Giada on the Food Network. It's delicious

* 4 cups chicken broth <obviously, low sodium is the way to go>
* 1 1/2 cups orzo
* 1 (15-ounce) can garbanzo beans, drained and rinsed <I use dried beans instead of canned; white beans also work, but I prefer garbanzo>
* 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
* 3/4 cup finely chopped red onion
* 1/2 cup chopped fresh basil leaves
* 1/4 cup chopped fresh mint leaves <I sometimes eliminate the mint and use just basil>
* About 3/4 cup Red Wine Vinaigrette, recipe follows
* Salt and freshly ground black pepper

Directions

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Red Wine Vinaigrette:

* 1/2 cup red wine vinegar
* 1/4 cup fresh lemon juice
* 2 teaspoons honey
* 2 teaspoons salt <eliminated>
* 3/4 teaspoon freshly ground black pepper
* 1 cup extra-virgin olive oil

[daleanime]

8. That does sound taste...

Definitely have to try it!

[kcass1954]

9. Spinach and orzo salad - a new family favorite this year!

Spinach and Orzo Salad

1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar

Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.