How to Make a Keto-Friendly Pasta Salad

– 3 medium zucchini – 6 slices bacon, cooked and crumbled – 1 cup halved cherry tomatoe – 1/2 cup sliced cucumber – 1/2 cup goat cheese – 3 tablespoons extra virgin olive oil – 1 tablespoon red wine vinegar – 1 teaspoon dried oregano – Salt and pepper, to taste

Rinse and pat dry each zucchini, then spiralize into zucchini noodles. (Our Test Kitchen uses this brand of spiralizer.) Place in a large mixing bowl and set aside.

Stir in cooked bacon, halved cherry tomatoes, sliced cucumber and crumbled goat cheese.

Pour keto salad dressing over the top and gently toss to combine. Then, cover the mixing bowl and place in the refrigerator for at least 30 minutes to chill.

To serve this keto-friendly pasta salad, portion out into 1 cup servings. Looking for more? Check out our collection of keto recipes.

If you prefer to use a more traditional pasta, you’re in luck! Gnooda is a popular option that’s low in carbs, nutritionally dense and actually takes like pasta. 

To meal prep, each ingredient can be prepped and stored individually ahead of time. Store leftover zucchini pasta salad covered in the fridge for up to a couple of days.

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