Introduction

This Keto No Pasta Pasta Salad is a delicious low-carb twist on a classic favorite. Packed with savory meats, fresh veggies, and a tangy dressing, it’s perfect for a quick lunch or a satisfying side dish. Enjoy all the flavors without the carbs!

The image shows a close-up of a white bowl with an orange rim filled with a colorful Italian salad. The salad has several layers: whole red cherry tomatoes, round white mozzarella balls, and slices of pink salami and red pepperoni scattered throughout. There are also yellow pepper slices, black olives cut in half, and pieces of artichoke. The salad is sprinkled with chopped green parsley and lightly coated with an oil-based dressing, giving the ingredients a glossy finish. The bowl sits on a white marbled surface with a bunch of fresh green parsley in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces deli sliced pepperoni, chopped
4 ounces deli sliced salami, chopped
8 ounces mozzarella pearls
3 ounces pepperoncini peppers, chopped
1 cup cherry tomatoes, halved
10 ounces artichoke hearts, chopped
1/4 cup kalamata olives, chopped
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1 teaspoon sugar-free honey
Salt and pepper to taste

Instructions

Step 1: In a large mixing bowl, combine the chopped pepperoni, salami, mozzarella pearls, pepperoncini peppers, cherry tomatoes, artichoke hearts, and kalamata olives. Stir until everything is evenly mixed.
Step 2: In a separate bowl, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, sugar-free honey, and salt and pepper to taste until the dressing is well blended.
Step 3: Pour the dressing over the salad ingredients and toss thoroughly to coat all the components evenly. Serve immediately or chill for later.

Tips & Variations

For extra freshness, add chopped fresh basil or parsley before serving.
Swap mozzarella pearls for cubed fresh mozzarella if preferred.
Use a sugar substitute you like if sugar-free honey is unavailable.
Chill the salad for 30 minutes to let flavors meld before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will intensify overnight, but for best texture, add tomatoes and olives just before serving if storing longer. Reheat is not recommended; serve cold or at room temperature.

How to Serve

The image shows a white plate filled with a colorful Italian salad. The base layer contains light yellow artichoke hearts and bright yellow pepper rings mixed with slices of red cherry tomatoes and dark purple olives throughout. Above, there are folded slices of pink and red cured meats arranged evenly. Scattered white mozzarella balls coated with herbs add a soft texture, while fresh green parsley leaves are sprinkled on top, giving the dish a fresh look. The plate rests on a white marbled surface with a blurred green herb bunch nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, making it a few hours ahead allows the flavors to blend beautifully. Just keep it refrigerated and toss before serving.

Is this salad suitable for a keto diet?

Absolutely. This recipe is low in carbs and high in fat and protein, making it an excellent choice for keto-friendly meals.