Keto Pasta Salad
My keto pasta salad recipe combines al dente keto pasta with cheese, salami, and olives, all enveloped in a simple salad dressing. It’s a foolproof appetizer or side dish with only 3 grams of net carbs.
Servings 8 servings
Calories 197kcal
Ingredients
- 16 ounces keto pasta * See notes
- 1/2 cup black olives sliced
- 1/2 cup green olives sliced
- 1 cup grape tomatoes halved
- 1/2 large red onion chopped
- 1/2 cup mozzarella balls or baby boccocini
- 1 cup Salami chopped
- 1/4 cup parmesan cheese grated
- 1/2 cup keto salad dressing
Instructions
- Cook your pasta as directed, until just al dente. Drain and set aside for 10 minutes.
- Add the pasta to a mixing bowl. Add the black olives, green olives, grape tomatoes, red onion, mozzarella cheese, salami, and parmesan cheese. Add the dressing and mix until just incorporated.
- Transfer to a salad bowl and serve immediately, or refrigerate it for at least an hour, to chill.
Notes
* I used Great Low Carb Bread Company pasta. Any keto pasta works, or even homemade almond flour pasta.
TO STORE: Pasta salad should be stored in the refrigerator in an airtight container for 4-5 days.
TO FREEZE: Place leftover salad in a shallow container and store it in the freezer for up to 2 months. The salad must be thawed completely before serving.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Sodium: 638mg | Potassium: 118mg | Fiber: 7g | Vitamin A: 246IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg | NET CARBS: 3g