This crunchy, tangy Keto Low Carb Italian Pasta Salad is made with hearts of palm noodles, savory salami, and fresh mozzarella, ready in just 15 minutes. The zesty vinaigrette clings to the pasta substitute and vegetables, creating a bold flavor profile that improves as it sits. I love serving this at summer cookouts where guests are always shocked to learn it is completely grain-free.
What Makes This Version Different
I used to think making a keto pasta salad meant settling for zucchini noodles that turned into a watery mess after an hour. The secret to this version is using hearts of palm noodles or high-fiber lupin pasta, which both hold their firm texture against the acidic dressing without getting soggy.
Another game-changer here is the size of the ingredients. I learned that chopping the salami, cheese, and vegetables into small, uniform pieces ensures you get a perfect mix of salty, creamy, and crisp textures in every single bite.
Keto Low Carb Italian Pasta Salad Ingredients
- 8 oz Low carb pasta (Palmini, Kaizen, or shirataki), rinsed and drained
- 1 cup Cherry tomatoes, halved
- 1/2 cup Cucumber, diced
- 4 oz Salami, chopped or cubed
- 4 oz Mozzarella pearls (bocconcini)
- 1/3 cup Black olives, sliced
- 1/4 cup Red onion, finely diced
- 1/4 cup Pepperoncini peppers, sliced (optional)
For the Dressing:
- 1/2 cup Olive oil
- 1/4 cup Red wine vinegar
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Grated Parmesan cheese
How To Make Keto Low Carb Italian Pasta Salad
- Prepare Noodles: If using canned hearts of palm or shirataki noodles, rinse them thoroughly under cold water to remove any brine taste, then pat very dry with paper towels. If using lupin pasta, boil according to package directions and cool completely.
- Chop Vegetables: Cut the cherry tomatoes, cucumber, salami, and red onion into uniform bite-sized pieces to ensure even distribution throughout the salad.
- Whisk Dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, pepper, and grated Parmesan until the mixture is fully emulsified.
- Assemble Salad: Combine the prepared noodles, chopped vegetables, salami, mozzarella pearls, and olives in a large mixing bowl.
- Chill: Pour the dressing over the salad ingredients, toss well to coat, and refrigerate for at least 30 minutes to let the flavors meld together before serving.
Recipe Tips
- Rinse Thoroughly: Canned low carb pasta alternatives often have a distinct scent or acidity; rinsing them well and even soaking them in milk for 20 minutes (then rinsing again) neutralizes this completely.
- Uniform Chopping: Keep your vegetable and meat pieces about the same size as your pasta shape so that everything clings together on the fork.
- Chill Time Matters: This salad tastes significantly better after sitting in the fridge for an hour as the vinegar mellows the raw red onion and marinates the mozzarella.
What To Serve With Italian Pasta Salad
This fresh side dish pairs perfectly with grilled meats like steak skewers, lemon herb chicken thighs, or pork chops. It also works beautifully alongside bunless burgers or bratwursts at a barbecue, balancing the rich meat with its bright acidity.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Unlike traditional pasta that can get mushy, hearts of palm noodles often maintain their crunch, making this an excellent meal prep option, but do not freeze it.
FAQs
Can I use zucchini noodles instead?
Yes, but zucchini releases a lot of water when salted or dressed. If using zoodles, keep the dressing separate and toss it in right before serving.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free low carb pasta alternative like hearts of palm or shirataki, this entire dish is naturally gluten-free.
How many carbs are in this?
Depending on the specific pasta brand used, this recipe typically contains between 4 to 6 grams of net carbs per serving.
Nutrition
- Calories: 345
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 850mg
- Total Carbohydrate: 8g
- Protein: 12g
Try More Recipes:
- Italian Grinder Sub Sandwich Pasta Salad With Salami Recipe
- Italian Bow Tie Farfalle Pasta Salad With Feta Recipe
- Cold Italian Pasta Salad With Pepperoni And Salami
Keto Low Carb Italian Pasta Salad
6
servings15
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minutesKeto Low Carb Italian Pasta Salad combines crisp hearts of palm noodles, savory salami, and creamy mozzarella in a zesty vinaigrette. This grain-free side dish is ready in 15 minutes and perfect for summer cookouts.
Ingredients
8 oz Low carb pasta (Palmini, Kaizen, or shirataki), rinsed and drained
1 cup Cherry tomatoes, halved
1/2 cup Cucumber, diced
4 oz Salami, chopped or cubed
4 oz Mozzarella pearls (bocconcini)
1/3 cup Black olives, sliced
1/4 cup Red onion, finely diced
1/4 cup Pepperoncini peppers, sliced (optional)
For the Dressing:
1/2 cup Olive oil
1/4 cup Red wine vinegar
1 tsp Dried oregano
1 tsp Garlic powder
1/2 tsp Salt
1/4 tsp Black pepper
2 tbsp Grated Parmesan cheese
Directions
- Prepare Noodles: If using canned hearts of palm or shirataki noodles, rinse them thoroughly under cold water to remove any brine taste, then pat very dry with paper towels. If using lupin pasta, boil according to package directions and cool completely.
- Chop Vegetables: Cut the cherry tomatoes, cucumber, salami, and red onion into uniform bite-sized pieces to ensure even distribution throughout the salad.
- Whisk Dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, pepper, and grated Parmesan until the mixture is fully emulsified.
- Assemble Salad: Combine the prepared noodles, chopped vegetables, salami, mozzarella pearls, and olives in a large mixing bowl.
- Chill: Pour the dressing over the salad ingredients, toss well to coat, and refrigerate for at least 30 minutes to let the flavors meld together before serving.
