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!
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
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
