Low Carb Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 salad serving spoon
Ingredients
- 8 ounce low-carb pasta shells or rotini
- 1 tablespoon kosher salt for boiling water
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/3 cup red onion finely chopped
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon kosher salt or to taste
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
- Bring a large pot of water to a boil and season well with the 1 tablespoon of kosher salt.
- Add the low-carb pasta to the boiling water and cook according to package directions until al dente.
- Drain the pasta in a colander and rinse under cold water until completely cool, then set aside to drain well.
- While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parsley and place them in a large mixing bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, black pepper, salt, and crushed red pepper flakes until emulsified.
- Add the cooled, well-drained pasta to the large mixing bowl with the chopped vegetables.
- Pour the dressing over the pasta and vegetables and toss thoroughly with a salad serving spoon until everything is evenly coated.
- Add the crumbled feta cheese and chopped parsley and gently fold them into the salad.
- Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
For best results, make sure the pasta is fully cooled and well-drained so the dressing clings instead of becoming watery, and consider slightly undercooking the low-carb pasta so it stays firm after chilling. You can swap feta for mozzarella or goat cheese, and adjust the vegetables based on what’s in season, such as adding spinach, arugula, or artichoke hearts. This salad keeps well for 2–3 days in the refrigerator, but add delicate greens and extra cheese just before serving for the best texture. If serving at a gathering, keep it chilled and give it a quick toss and taste adjustment right before it goes to the table, adding a drizzle of olive oil or vinegar if it seems dry after sitting.
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