Looking for an easy keto pasta salad recipe? This no pasta pasta salad brings all the best parts of your favorite BBQ side dish minus the carbs! It’s tangy, filling, and absolutely satisfying.

No Pasta Pasta Salad

You know that classic pasta salad everyone brings to BBQs and potlucks? The one with rotini pasta, cured meats, cheese, and Italian dressing? Well, I’ve recreated that crowd favorite without the pasta.

Here’s the secret: when you remove the pasta, you discover the real stars of the dish. The savory meats, creamy cheese, and tangy vegetables shine through. Each serving contains only 5 grams of net carbs!

This recipe makes four generous servings. You’ll have plenty for meal prep throughout the week. I love how easy it is to customize this salad to your preferences.

Keep reading to learn about ingredient swaps you can make. I’ll also share what to serve alongside it and how to store it properly.

Keto Pasta Salad Meal Prep

Let me share my favorite meal prep tip for this salad. You can absolutely store everything together in one airtight container. Just pop it in the refrigerator and you’re set.

However, I’ve noticed the cured meats can soften as they absorb the dressing. This doesn’t bother me personally, but you might prefer keeping things crisp.

For maximum freshness, I recommend storing the salad ingredients separately from the dressing. When you’re ready to eat, simply mix everything together. It takes just seconds!

The salad ingredients stay fresh for about one week in the refrigerator. The dressing lasts even longer at two to three weeks. This makes weekly meal prep a breeze.

Pasta Salad Without Pasta

This versatile salad pairs beautifully with any main course you make. I especially love serving it alongside beef-centered recipes. The flavors complement each other perfectly.

Try it with grilled meatball kebabs for your next cookout. It’s also fantastic with keto patty melts and flatbread. Just watch your carb count since some entrees are higher in carbs.

For dessert, I suggest a light and refreshing cottage cheese ice cream. It’s the perfect ending to a satisfying keto meal!

Antipasto Salad

The word antipasto literally translates to ‘before the meal.’ It describes traditional Italian appetizers made with cured meats, cheeses, olives, and vegetables.

Guess what? That’s exactly what I used in this salad! You could absolutely call this an antipasto salad. The authentic Italian flavors really shine through.

I included two types of cured meats and fresh mozzarella. Then I added four different vegetables for variety and texture. But the real star is the homemade red wine vinaigrette.

I combined olive oil, red wine vinegar, garlic, and Italian seasoning. A touch of sugar-free honey balances the acidity. Mix it all together and you have the most delicious keto-friendly dressing ever!

Recipe Details & Instructions

What Can You Use Instead Of Pasta in Pasta Salad

My favorite approach is simply not using pasta at all. You honestly don’t miss it in this meat, cheese, and veggie combination! The other ingredients provide plenty of substance.

If you really want pasta, try zucchini noodles or Palmini noodles instead. Both work wonderfully as low-carb alternatives. They add texture without the carbs.

You can make several other ingredient swaps too. Replace the cured meat with any deli meat you prefer. Bacon works incredibly well in this recipe!

Instead of pepperoncini peppers, add jalapeno peppers for more heat. You can also use any tomato variety you like. Roma tomatoes and grape tomatoes both work beautifully.

Keto No Pasta Pasta Salad Recipe

Below are the ingredients you’ll need to make this keto no pasta pasta salad. Exact measurements and complete instructions are in the table below.

Recipe Timing

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes

Servings: 4 | Difficulty: Easy | Net Carbs: 5g per serving

Instructions

Step 1: Prepare the Salad Base

In a large mixing bowl, combine the chopped pepperoni and salami. Add the mozzarella pearls, chopped pepperoncini peppers, and halved cherry tomatoes. Toss in the chopped artichoke hearts and Kalamata olives.

Stir everything together until well combined. Make sure all ingredients are evenly distributed throughout the bowl. Set this aside while you prepare the dressing.

Step 2: Make the Vinaigrette

In a separate small bowl, whisk together the olive oil and red wine vinegar. Add the minced garlic, Italian seasoning, and sugar-free honey. Season with salt and pepper to taste.

Whisk vigorously until the dressing is well combined and slightly emulsified. The mixture should look smooth and cohesive. This creates the perfect tangy coating for your salad.

Step 3: Combine and Serve

Pour the dressing mixture over the salad ingredients in the large bowl. Toss everything together until all ingredients are evenly coated with the vinaigrette.

Serve immediately for the freshest taste and texture. Alternatively, refrigerate for 30 minutes to let the flavors meld together beautifully. This salad tastes even better after chilling!

Pro Tips for Success

Pro Tip 1: Drain all jarred or canned ingredients thoroughly before adding them to the salad. Excess liquid will dilute your dressing and make the salad watery.

Pro Tip 2: For the best flavor, use high-quality olive oil and aged red wine vinegar. The dressing is simple, so quality ingredients really make a difference.

Pro Tip 3: Let the salad sit for 15-30 minutes before serving if time allows. This gives the flavors time to meld together beautifully.

Pro Tip 4: Store leftover dressing separately in a jar. Shake it well before adding to the salad to re-emulsify the ingredients.

FAQs & Conclusion

Frequently Asked Questions

Can I substitute different meats in this salad?

Absolutely! This recipe is incredibly versatile. Try turkey, ham, or even cooked chicken breast for different flavors. Bacon adds a wonderful smoky element. Just ensure any meat you choose is fully cooked and properly sliced.

How long does this salad last in the refrigerator?

When stored properly in an airtight container, this salad lasts about 5-7 days. For maximum freshness, store the dressing separately and add it just before serving. The undressed salad ingredients stay crisp longer this way.

Can I make this salad dairy-free?

Yes! Simply omit the mozzarella pearls or substitute them with dairy-free cheese alternatives. The salad remains delicious and satisfying without the cheese. You might want to add extra olives or vegetables for more substance.

What can I use instead of sugar-free honey?

You can use any keto-friendly sweetener you prefer. Monk fruit sweetener or a small amount of stevia work well. You can also omit it entirely if you prefer a more tangy, less balanced dressing.

Is this salad good for meal prep?

This salad is perfect for meal prep! Prepare the ingredients on Sunday and portion them into containers for the week. Pack the dressing separately in small containers. Mix everything together when you’re ready to eat for the freshest taste.

Final Thoughts

This keto no pasta pasta salad proves you don’t need carbs to enjoy a satisfying, flavorful meal. The combination of savory meats, creamy cheese, and tangy vegetables creates the perfect balance.

I love how quick and easy this recipe is to prepare. With just 10 minutes of prep time, you’ll have a delicious side dish ready for any occasion. It’s perfect for weeknight dinners or weekend gatherings.

The homemade red wine vinaigrette really makes this salad special. The bright acidity cuts through the richness of the meats and cheese perfectly. Every bite is bursting with authentic Italian flavors.

Whether you’re following a keto diet or simply looking for a healthier option, this salad delivers. At only 5 grams of net carbs per serving, it fits perfectly into your low-carb lifestyle.

I hope you enjoy making and eating this keto no pasta pasta salad as much as I do! It’s become a regular in my meal rotation. Feel free to customize it with your favorite ingredients and make it your own.

Nutrition Information

Per Serving (1 of 4 servings):

Calories: 385 | Total Fat: 32g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 1250mg | Total Carbohydrates: 8g | Dietary Fiber: 3g | Net Carbohydrates: 5g | Protein: 18g

Note: Nutrition information is calculated based on the ingredients and quantities listed in the recipe. Values may vary depending on specific brands and preparation methods used.

Keto No Pasta Pasta Salad

A delicious low-carb twist on classic pasta salad featuring savory Italian meats, fresh mozzarella, and crisp vegetables tossed in homemade red wine vinaigrette. Only 5g net carbs per serving!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad, Side Dish

Cuisine American, Italian

Servings 4

Calories 385 kcal

Ingredients

  

• 4 ounces Deli Sliced Pepperoni chopped
• 4 ounces Deli Sliced Salami chopped
• 8 ounces Mozzarella Pearls fresh preferred
• 3 ounces Pepperoncini Peppers chopped, drained
• 1 cup Cherry Tomatoes halved
• 10 ounces Artichoke Hearts chopped, drained
• 1/4 cup Kalamata Olives chopped, pitted
• 3 tablespoons Olive Oil extra virgin preferred
• 1.5 tablespoons Red Wine Vinegar
• 1 teaspoon Minced Garlic fresh or jarred
• 1 teaspoon Italian Seasoning dried herb blend
• 1 teaspoon Sugar-Free Honey
• Salt and pepper to taste

Instructions

 

• Prepare the Salad Base In a large mixing bowl, combine the chopped pepperoni, salami, mozzarella pearls, pepperoncini peppers, halved cherry tomatoes, artichoke hearts, and Kalamata olives. Stir everything together until well combined and set aside.
• Make the Vinaigrette In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, and sugar-free honey. Season with salt and pepper to taste. Whisk vigorously until well combined and slightly emulsified.
• Combine and Serve Pour the dressing over the salad ingredients and toss until everything is evenly coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.

Notes

Drain all jarred or canned ingredients thoroughly before adding to prevent watery salad.
For best flavor, use high-quality olive oil and aged red wine vinegar.
Store dressing separately for maximum freshness (salad lasts 5-7 days, dressing lasts 2-3 weeks).
Substitute any deli meat, add bacon, or use jalapenos instead of pepperoncini for variations.
Can be made dairy-free by omitting mozzarella or using dairy-free cheese alternatives.
Net Carbs: 5g | Protein: 18g | Total Fat: 32g | Fiber: 3g

Keyword keto pasta salad, low carb pasta salad