Keto Pasta Salad
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!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 8 servings
Calories 197kcal
Author Arman
Ingredients
- 16 oz 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
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Cook your pasta as directed, until just al dente. Drain and set aside for 10 minutes.
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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.
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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.
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