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Keto Pasta Salad

Keto Pasta Salad

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Prep Time 15 minutes
Cook Time 5 minutes
10 minutes
Total Time 30 minutes
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 cups Keto Pasta
  • ½ cup Cherry Tomatoes (Halved)
  • ½ cup Diced Cucumber
  • ¼ cup Chopped Red Onion
  • ¼ cup Black Olives (Sliced)
  • ½ cup Diced Cooked Chicken or Bacon Bits
  • ¼ cup Cubed Cheddar Or Feta Cheese
For the Dressing:
  • 3 tbsp Olive Oil
  • 1 tbsp Apple Cider Vinegar Or Lemon Juice
  • 1 tsp Dijon Mustard
  • ½ tsp Garlic Powder
  • Salt and Pepper To Taste
  • 1 tbsp Mayonnaise Or Sour Cream For Creaminess

Equipment

  • 1 Large Mixing Bowl
  • 1 Saucepan
  • 1 Strainer or Colander
  • 1 Knife and Cutting Board
  • 1 Measuring cups and spoons
  • 1 Whisk or Spoon (For Dressing)
  • 1 Serving Spoon

Method
 

  1. Prepare Pasta:Cook keto pasta according to package instructions or boil homemade version until tender. Drain well and let cool.
  2. Chop Ingredients:Dice cucumbers, tomatoes, onion, cheese, and protein of choice (chicken or bacon).
  3. Make the Dressing: Take a small bowl, whisk together olive oil, vinegar or lemon juice, mustard, garlic powder, salt, and pepper. Add mayonnaise if desired for a creamy texture.
  4. Mix Salad:In a large bowl, combine cooked pasta, vegetables, cheese, and protein. Pour the dressing over and toss gently until everything is well coated.
  5. Chill:Let the salad rest in the refrigerator for at least 10 minutes before serving for best flavour.
  6. Serve:Enjoy chilled as a side dish or a light main course.

Notes

  • Rinse shirataki noodles thoroughly and dry them in a pan to reduce the rubbery texture.
  • Avoid high-carb vegetables like corn or peas.
  • Add avocado slices for extra creaminess and healthy fats.
  • Letting the salad chill enhances the flavor and helps the dressing absorb better.
  • Store in an airtight container in the fridge for up to 3 days.