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prep time
1 h 0 min
cook time
10 min
ready time
1 h 10 min
The Ultimate Keto Pasta Salad
Forget all the Keto pasta salads that replace pasta with zucchini; this recipe is the real deal. There is something oddly satisfying in a traditional pasta salad; the combination of al dente pasta with fresh and crisp vegetables is one of a kind. This Keto salad features a homemade pasta recipe, making it the perfect Low-Carb version of the popular pasta salad.
Is pasta salad Keto?
Traditional pasta salad is far from Keto-friendly. Pasta is naturally very high in carbs and can't be added to Low-Carb recipes. While many Keto recipes replace pasta with vegetable noodles, we thought it was time for a change. This healthy Keto pasta salad has all the elements of a traditional salad but with fewer carbs.
How to make Keto pasta?
This Keto pasta recipe is easier than you might think. Mix almond flour, coconut flour, xanthan gum, and salt in a food processor and pulse until incorporated. Add vinegar and an egg, and pulse until a dough forms. Let it rest in the fridge, then, divide and shape it into orecchiette-shaped pasta. You can also shape the dough into farfalle. As opposed to regular pasta, this Keto version cannot be boiled. Instead, it is cooked and basted in a bit of oil for a couple of minutes until golden. When eaten plain, the cooked pasta is a bit crispy on the outside. But once it's added to the salad, it absorbs the dressing and vegetable juices and acquires an al dente texture.
How can you customize this Keto salad?
This pasta salad features fresh Mediterranean flavors like cucumber, tomatoes, red onion, feta cheese, balsamic vinegar, and olive oil. You can use the pasta to create any Keto-friendly pasta salad of your choice.
Net Carbs
5.4 g
Fiber
4.7 g
Total Carbs
10.2 g
Protein
7.8 g
Fats
28.7 g
320 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
0.5 cup
Coconut flour
2 tbsp
Baking Aids Xanthan Gum
1 tsp
Salt
0.13 tsp
Vinegar
1 tsp
Raw egg
1 large
Olive oil
5 tbsp
Tomato raw (includes cherry, grape, roma)
1.5 cup, chopped
Red onion
0.13 small
Cucumber, raw, with peel
0.5 small - 6 3/8" long
Feta cheese
0.33 cup, crumbled
Parsley
0.5 cup
Red wine vinegar
2 tsp
Lemon juice
2 tsp
Salt and Pepper, to taste
0.5 tsp
Recipe Steps
steps 8
1 h 10 min
Step 1
Add almond flour, coconut flour, xanthan gum, and salt to a food processor. Pulse until combined. Add the vinegar and pulse.Step 2
Crack the egg into a bowl and whisk. Add it to the food processor and pulse until a dough forms. The dough should be firm, yet slightly sticky. Wrap the dough in cling film and knead through the plastic for a couple of minutes.Step 3
Transfer to the fridge and rest for 30 minutes. Sprinkle a clean surface with coconut flour and place the rested dough on it. Cut in half, and roll each piece into a ½ inch (1cm) thick log.Step 4
Slice the log into ½ inch (1 cm) pieces. Using your thumb, press each piece against your opposite palm, creating an indentation. Place the pasta in the freezer to firm up.Step 5
To cook the pasta, add 2 tbsp olive oil to a skillet over low heat. Add the pasta and baste with the oil until slightly golden. Take the pasta off the heat and transfer to a plate.Step 6
For the salad, cut the cherry tomatoes in half, thinly slice the red onion, and cut the cucumber into half discs. Transfer the veggies to a bowl. Chop the parsley and add it along with the pasta.Step 7
Add 3 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, lemon juice, and vinegar. Toss to combine. Taste and adjust seasoning if needed.Step 8
Finally, crumble the cheese over the salad and give it one last toss. Transfer to a serving platter. Garnish with more parsley and serve.
