Keto Italian No-Pasta Salad

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This Keto No-Pasta Salad is a must try!! For those on the hunt for a pasta-less pasta salad, this is one for you. A good pasta salad recipe is one of my favorites for lunch and this does not disappoint. Pasta? What Pasta?

Keto Pasta Salad

I mean, NO pasta salad! 

Finding a good keto pasta salad recipe can be difficult sometimes but boy is this one good!! It has the perfect flavor profile and is the perfect afternoon lunch. You'll be running to this pepperoni pasta salad again and again. 

Scroll down below for the full recipe for this delicious keto pepperoni pasta salad!

Ingredients for keto pepperoni pasta salad

  • 8 ounces zucchini spirals
  • 8 ounces butternut squash spirals
  • ⅛ cup olive oil
  • ⅛ cup red wine vinegar
  • 1 teaspoon italian seasoning
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 4 ounces cheddar cheese cubed
  • 4 ounces mozzarella cheese cubed
  • 1 cup cherry tomatoes halved
  • 4 ounces pepperoni cubed
  • ½ cup parmesan cheese

Instructions for keto pasta salad

Before you get started, gather up all your ingredients to make it easier in the kitchen.

To begin, add the butternut squash and zucchini spirals into a pot of water. Place on the stove over medium-high heat and bring to a boil. Cook for 5-6 minutes until al dente. Drain and place into a mixing bowl.

Add cheddar cheese, mozzarella cheese, cherry tomatoes, and pepperoni. Stir to combine ingredients.

In another small bowl, add the olive oil, red wine vinegar, italian seasoning, garlic powder, salt, and pepper. Whisk together to combine well.

Pour the olive oil mixture over the veggie mixture and toss to coat completely.

Add the parmesan cheese to the mixture and stir to combine.

Chill and serve cold. Store leftovers in an airtight container. Enjoy!

Try our Keto NO BAKE Creamsicle Pie for dessert! 

Yield: 8 servings

Keto No-Pasta Salad

Keto No-Pasta Salad

Keto Pasta No-Pasta Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 8 ounces zucchini spirals
  • 8 ounces butternut squash spirals
  • ⅛ cup olive oil
  • ⅛ cup red wine vinegar
  • 1 teaspoon italian seasoning
  • ½ teaspoon garlic powder
  • salt and pepper, to taste
  • 4 ounces cheddar cheese, cubed
  • 4 ounces mozzarella cheese, cubed
  • 1 cup cherry tomatoes, halved
  • 4 ounces pepperoni, cubed
  • ½ cup parmesan cheese

Instructions

  1. Add butternut squash and zucchini spirals into a pot of water. Place on the stove over medium-high heat and bring to a boil. 
  2. Cook for 5-6 minutes until al dente. Drain and place into a mixing bowl.
  3. Add cheddar cheese, mozzarella cheese, cherry tomatoes, and pepperoni. Stir to combine ingredients.
  4. In another small bowl, add the olive oil, red wine vinegar, italian seasoning, garlic powder, salt, and pepper. Whisk together to combine well.
  5. Pour the olive oil mixture over the veggie mixture and toss to coat completely. Add the parmesan cheese to the mixture and stir to combine.
  6. Chill and serve cold. Store leftovers in an airtight container. Enjoy!

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 205

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