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Keto Italian Pasta Salad

Keto Italian Pasta Salad with Palmini noodles, salami, mozzarella, and veggies in a white bowl

When summer hits and the grill gets fired up, there’s one dish that always makes an appearance—pasta salad. It’s cool, zesty, and perfect alongside anything sizzling off the BBQ. But on keto, traditional pasta salads are totally off the table… or at least, they used to be.

We missed those classic potluck flavors—the tangy Italian dressing, the mix of savory meats and cheeses, the juicy burst of cherry tomatoes. So we decided to create a low-carb version that brings all that nostalgic goodness back, without the carb hangover.

This Keto Italian Pasta Salad has quickly become one of our go-to sides for summer gatherings, beach picnics, and even meal prep lunches. We use Palmini noodles—made from hearts of palm—for their firm texture and low carb count. Tossed with salami, mozzarella, olives, and fresh veggies, and drenched in a bold homemade Italian vinaigrette, it delivers big flavor in every bite.

Whether we’re bringing it to a potluck or just enjoying it with some grilled chicken on the patio, this dish feels like a little keto win every time. It's also one of those recipes that gets better the next day, which makes it even more lovable.

Cuisine , ,
Courses , , , ,
Difficulty Beginner
Time
Prep Time: 15 mins Rest Time: 10 mins Total Time: 25 mins
Servings 4
Calories 260
Description

This keto pasta salad swaps out traditional noodles for Palmini to keep it low-carb and high-flavor. Packed with salami, mozzarella, olives, and zesty dressing—just 260 calories per serving.

Ingredients
    For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
    • For the Pasta:
  • 1 Can Palmini Pasta (12 oz)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely sliced
  • 1/3 cup black olives, sliced
  • 1/2 cup cubed mozzarella cheese
  • 1/3 cup sliced salami or pepperoni
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Prep the Palmini: Rinse and drain the Palmini noodles thoroughly. If desired, soak them in almond milk for 10 minutes to reduce the tanginess, then rinse again.
  2. Chop the Veggies: While the noodles rest, slice up the cherry tomatoes, cucumber, red onion, and olives.
  3. Build the Salad Base: In a large bowl, combine the Palmini noodles, chopped veggies, cubed mozzarella, and salami. Toss in the parsley.
  4. Make the Dressing: In a small jar or bowl, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until well combined.
  5. Toss & Chill: Pour the dressing over the salad and toss until everything is coated evenly. Let it rest in the fridge for at least 10 minutes to chill and let the flavors develop.
  6. Serve & Enjoy: Give it a quick toss before serving. Enjoy cold, straight from the fridge, or alongside your favorite grilled keto mains.

Nutrition Facts

Servings: 4 ServingCalories:260kcalTotal Fat:22gSaturated Fat: 6gTotal Carbohydrate:6gDietary Fiber: 3gSugars: 2gProtein:10g

Note

Substitutions & Variations:

  • Dairy-Free? Swap mozzarella with dairy-free cheese or avocado chunks.
  • Vegetarian? Skip the salami and bulk up with extra olives and nuts like sliced almonds or pine nuts.
  • Want more protein? Add grilled chicken or tuna for a heartier version.
  • Other noodles? Shirataki noodles or zucchini spirals can be subbed in, depending on your texture preference.
Read it online: https://ketoeatsrecipes.com/recipe/keto-italian-pasta-salad/