Easy Low Carb Italian “Pastaless” Salad
I feel like keto gets a bit of a bad rap sometimes when it comes to veggie consumption. Because some veggies are off limits for us, a lot of people assume that we exist solely on a diet of meat, cheese, and butter. And okay, let’s be honest…those super rich, fatty foods are definitely nice, and I will never turn down an extra helping of bacon…but it’s nice to get some veggies in too.
This recipe for low carb “pastaless” salad combines the best of both worlds, with the bright and summery flavors of fresh cucumber and tomato along with a bit of richness in the form of feta cheese and cured meat. It’s super quick to make, which means it perfect for those warm summer days where you’re not exactly eager to turn on the stove.
The best thing about this recipe (besides being easy to make) is that it’s also super easy to customize. Don’t like peppers? Swap in olives, artichokes, or another low carb vegetable instead. Don’t like pepper jack cheese? Try fresh mozzarella or provolone. As long as the basic formula doesn’t change too much, it’s hard to go wrong with any tweaks.
Depending on what you’re looking for, I find that it works well either as a side dish served with protein or even a light meal all by itself.
Easy Keto Italian “Pastaless” Salad
Pasta salad minus the pasta can still be a filling, delicious, and keto-friendly lunch or side dish! Per serving (made with 3oz. each pepperoni and pork andouille): 189kcal, 14g fat, 9g protein, and 6g carbs – 1.5g fiber = 4.5g net carbs
- Prep Time: 20m
- Total Time: 20m
- Serves: 8
- Yield: about 6 cups
Ingredients
- 1 pound cucumber
- 6 ounces (about 2 medium) Roma tomato
- 8 ounces mini sweet bell peppers
- 6 ounces cooked meat (pepperoni, salami, smoked sausage, etc), chopped
- 3 ounces pepper jack (or other cheese)
- 3 ounces feta cheese, crumbled
- 2 tablespoons grated parmesan
- 1/4 cup Italian dressing
- 2 teaspoons fresh basil, finely chopped
- 1/2 teaspoon ground black pepper
Instructions
- Chop your veggies! Cucumbers should be sliced and quartered, peppers sliced thin, and tomato diced. Combine in a bowl or other container.
- Slice your meat of choice (I like a mix of pepperoni and smoked sausage), and cut pepper jack into small cubes. Add to veggie mixture and fold in gently.
- Finally, add feta crumbles, parmesan, black pepper, and basil. Drizzle with Italian dressing, and toss or gently stir to combine.
- Serve chilled as a side dish or light meal. Store in the refrigerator in a sealed container.
This looks awesome