This keto pasta salad is made with low carb macaroni pasta, olives, two kinds of cheeses, and chunks of salami! Ready in minutes, it's tossed through a keto Italian dressing!
Cook your pasta as directed, until just al dente. Drain and set aside for 10 minutes.
Add the pasta into a mixing bowl. Add the remaining ingredients, except for the dressing, until combined. 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, covered. It will keep well for up to 5 days. TO FREEZE: Place leftover salad in a shallow container and store them in the freezer for up to 2 months. The salad must be thawed completely, before serving.