Keto Italian Pastaless Salad

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This Keto Italian Pastaless Salad is very simple to make and so delicious that even your non-keto friends will be coming back for more! #keto #ketogenic #easyrecipes #Italian #salad #zuchinni #zoodles

One of my most favorite summertime salads is Italian Pasta Salad.

My mom would make it every summer – it was so delicious….with it’s sharp, Italian flavors, delicious pepperoni slices, crunchy, lightly steamed vegetables….and pasta.

I’ll be honest, pasta was one of the hardest things for me to give up……until zucchini.

I’m sorry for those who don’t like zucchini. It is one of the best things to happen to Keto, because it’s so versatile, easy to use….and it’s delicious!

You’ll need a spiralizer like this one that I have: Vegetable Spiralizer

So, I decided to try my favorite summertime treat — Keto style! I have to say – it was instant pleasure!

Not only did I find it delicious, but every time I’ve brought Keto Italian Pastaless Salad as a potluck dish, it has disappeared in record time!

You can add or leave out ingredients as you choose.

I’ve played around with this recipe quite a lot – and have found new ways to make it a great spring/summer salad dish that keeps people coming back for more.

Keto Italian Pastaless Salad

Keto Italian Pastaless Salad

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes

Ingredients

  • 1 Zucchini spiralized and cut so that the spirals are more like elbow pasta
  • 40 grams of pepperoni cut in triangles
  • 100 grams of mozzarella chopped in small cubes
  • 1 tomato chopped into small cubes
  • 40 grams of cheddar cheese chopped in small cubes
  • handful of olive sliced
  • Italian dressing
  • 4 TB olive oil
  • 1 TB apple cider vinegar
  • 2 tsp Parmesan cheese
  • 1 tsp basil
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp salt
  • sprinkle of pepper
  • pinch of red pepper (optional)

Instructions

  1. Sautee the zucchini spirals in olive oil. Add one minced clove of garlic for added flavor.
  2. Remove the zucchini and let cool while you prep the rest of the ingredients.
  3. Toss the rest of the pepperoni, mozzarella, tomato, cheddar, and olives with the sauteed zucchini in a large bowl
  4. Mix the salad dressing
  5. Pour over the top of the salad
  6. Toss and chill before serving

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 379Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 40mgSodium: 687mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 13g

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Rosilind
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One Comment

  1. The salad looks great Rosilind. Thanks for sharing the recipe. I have a spiral slicer but it’s a danger to my fingers to use. I’ve got the one you recommended in my shopping cart.

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