Keto Pasta Salad
A low-carb pasta salad made with keto pasta, salami, olives, mozzarella, tomatoes, and a keto-friendly dressing.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Serving Bowl
Ingredients
Ingredients
- 16 ouncesketo pasta* See notes
- 1/2 cupblack olivessliced
- 1/2 cupgreen olivessliced
- 1 cupgrape tomatoeshalved
- 1/2 largered onionchopped
- 1/2 cupmozzarella ballsor baby boccocini
- 1 cupSalamichopped
- 1/4 cupparmesan cheesegrated
- 1/2 cupketo salad dressing
Instructions
Instructions
- Bring a large pot of water to a boil and cook 16 ounces keto pasta according to package directions until just al dente.
- Drain the pasta in a colander, rinse under cold running water to stop the cooking, and drain thoroughly; set aside to cool briefly if needed.
- Transfer the cooled pasta to a large mixing bowl.
- Add 1/2 cup sliced black olives, 1/2 cup sliced green olives, 1 cup grape tomatoes (halved), 1/2 large red onion (chopped), 1/2 cup mozzarella balls (bocconcini), 1 cup chopped salami, and 1/4 cup grated Parmesan cheese. Gently fold to combine.
- Pour in 1/2 cup keto salad dressing and toss gently until the pasta and other ingredients are evenly coated.
- Transfer to a serving bowl and serve immediately, or cover and refrigerate for at least 1 hour to chill before serving.
Notes
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.
* 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.