You are going to love the big flavors in this Keto Pasta Salad made with bright green zucchini noodles! We crumbled goat cheese in ours, but you can use feta, mozzarella or ricotta!
Prep Time: 15 minutes
Cooking Time: 10 minutes
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
3 medium zucchinis, spiralized as “noodles”
4 ounces of sliced salami, chopped
10 kalamata olives, chopped
¼ cup pitted green olives, chopped
10 cherry tomatoes, halved
¼ cup roasted bell pepper, chopped
¼ cup fresh parsley, minced
½ cup crumbled soft cheese
Whisk all vinaigrette ingredients together in a large bowl and set aside.
Sauté zucchini noodles until soft, about 5 minutes. Drain the excess water from the zoodles and toss with the vinaigrette and the mix-ins.
Serve between 4, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 8