Low Sodium Cooking #1

I have a new feature here on the blog all about low-sodium recipes.  Some of you may already know this, since I have mentioned it in comments on other blogs, but I have high blood pressure, and my doctor says I need to be on a low-sodium, high-potassium diet AND lose 15 pounds (at least).  So for the last couple of weeks I've been focusing on eating healthier and cooking more, and have lost 3 1/2 pounds so far.  Yes, a lot of that is probably water weight, but I'm pretty happy.

So I've decided to share my weight loss journey and post some low-sodium recipes that I have found on the Internet, probably once or twice a week.

The first recipe is for:

Creamy Italian Pasta Salad with Tuna

Ingredients

• 2 cups whole-grain rotini
• 1/2 cup fat-free Greek yogurt
• 2 TB Parmesan cheese
• 2 TB fresh chopped basil (or 1 TB dried basil)
• 1 TB red wine vinegar
• 1/2 tsp. dried mustard
• 1 clove garlic, minced
• 1 can (6 oz) canned tuna in water, drained
• 1 cup cherry tomatoes, halved

Directions

1. Cook rotini according to package directions, then rinse in cold water and set aside.

2. In a small bowl, combine, yogurt, parmesan cheese, basil, red wine vinegar, mustard and garlic.

3. Combine with pasta and add tuna and tomatoes.  Chill until ready to serve.

Sounds simple, right?  To add more potassium to the dish, serve it over a bed of spinach. 

Enjoy!