Description
This Keto No Pasta Pasta Salad is a refreshing, low-carb alternative to traditional pasta salads, featuring vibrant zucchini noodles and a crunchy mix of fresh vegetables tossed in a tangy olive oil and red wine vinegar dressing. Perfect for a quick, healthy lunch or a light dinner, this salad is packed with flavor and texture without the carbs.
Ingredients
Scale
Vegetables
- 1 cup zucchini noodles
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, chopped
- 1/4 cup bell pepper, diced
- 1/4 cup olives, sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Topping
- 1/4 cup feta cheese, crumbled
Instructions
- Prepare the Zucchini Noodles: Spiralize the zucchini to create noodle-like strands, providing the pasta base for the salad.
- Combine the Vegetables: In a large bowl, mix together the zucchini noodles, halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, and sliced olives.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined and emulsified.
- Toss the Salad: Pour the dressing over the mixed vegetables and zucchini noodles, tossing thoroughly to ensure everything is evenly coated with the flavorful vinaigrette.
- Add the Final Touch: Sprinkle the crumbled feta cheese over the top of the salad just before serving to add a creamy, salty finish.
Notes
- This salad is best served fresh to keep the zucchini noodles crisp.
- For extra protein, consider adding grilled chicken or shrimp.
- To keep it strictly keto, avoid adding any sweet dressings or high-carb ingredients.
- You can substitute feta with goat cheese or omit for a dairy-free option.
- Feel free to add herbs like fresh basil or parsley for additional flavor.
