Keto Pasta Salad
Equipment
- 1 medium pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 8 ounce low-carb pasta elbows or rotini
- 4 cup water
- 1 tablespoon salt
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup black olives sliced
- 1/2 cup cheddar cheese cubed
- 1/4 cup pepperoni slices quartered
- 1/3 cup mayonnaise full-fat
- 1/4 cup olive oil extra-virgin
- 2 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt or to taste
- 2 tablespoon fresh parsley chopped
Instructions
- Bring water and 1 tablespoon salt to a boil in a medium pot over high heat.
- Add low-carb pasta to the boiling water and cook according to package directions until al dente.
- Drain the pasta in a colander, rinse under cold water until cool, and set aside to drain well.
- While the pasta cools, chop cherry tomatoes, cucumber, red bell pepper, red onion, olives, cheddar cheese, pepperoni, and parsley on a cutting board.
- In a small bowl, whisk together mayonnaise, olive oil, apple cider vinegar, Dijon mustard, garlic powder, Italian seasoning, black pepper, and salt until creamy and smooth.
- In a large mixing bowl, combine cooled pasta, tomatoes, cucumber, red bell pepper, red onion, olives, cheddar cheese, pepperoni, and parsley.
- Pour the dressing over the pasta mixture and toss gently with a spoon or spatula until everything is evenly coated.
- Taste and adjust seasoning with extra salt or pepper if needed.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Give the salad a final toss before serving and garnish with a little extra parsley if desired.
Notes
For best results, choose a quality low-carb pasta that holds its texture when chilled, such as a high-fiber or lupin-based brand, and avoid overcooking it so it stays firm and not mushy. Make sure the pasta is well-drained and cooled before adding the dressing to prevent it from thinning out. You can vary the mix-ins with other keto-friendly options like diced salami, grilled chicken, bacon, or different cheeses while keeping higher-carb ingredients like sweet corn or regular pasta out. This salad keeps well in the fridge for up to 3 days, making it ideal for meal prep; just stir before serving as the dressing can settle. If you prefer a lighter version, replace part of the mayonnaise with Greek yogurt and adjust seasoning to taste.
Tried this recipe?Let us know how it was!