Keto Pasta Salad
This Keto Pasta Salad is flavor-packed and perfect for quick lunches or meal prep, combining savory salami, olives, and creamy mozzarella for a low-carb delight.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Knife
- Cutting Board
- Spoon
Ingredients
- 16 ounces keto pasta
- 1/2 cup black olives sliced
- 1/2 cup green olives sliced
- 1 cup grape tomatoes halved
- 1/2 large red onion chopped finely
- 1/2 cup mozzarella balls or baby bocconcini
- 1 cup salami chopped into bite-sized pieces
- 1/4 cup parmesan cheese grated
- 1/2 cup keto salad dressing your favorite
Instructions
- In a large pot, bring water to a boil. Add your keto pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta using a colander and rinse it under cold water to stop the cooking process.
- While the pasta cools, chop your red onion, salami, and halve the grape tomatoes. Slice both the black and green olives, and if you’re using mozzarella balls, you can leave them whole or cut them in half.
- In a large mixing bowl, combine the cooled pasta, black olives, green olives, grape tomatoes, chopped red onion, mozzarella balls, and salami. Toss gently to mix all the ingredients together.
- Pour your favorite keto salad dressing over the salad and sprinkle the grated parmesan cheese on top. Toss everything again until all the ingredients are evenly coated with the dressing.
- For the best flavor, let your Keto Pasta Salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled or at room temperature. Enjoy every delicious bite!
Notes
- Avoid overcooking the pasta to keep it al dente and prevent mushiness.
- Rinse the pasta after cooking to cool it down and prevent sticking.
- Start with less dressing and add more as needed to avoid overpowering the salad.
- For best flavor, chill the salad for at least 30 minutes before serving.
- Salad can be stored in the fridge up to 5 days; assemble fresh for best texture.