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Mediterranean Keto Pasta Salad

Mediterranean keto pasta salad with hearts of palm noodles, feta, olives, sun-dried tomatoes, and lemon vinaigrette

There’s something so refreshing about Mediterranean food—the salty feta, the juicy olives, the lemony herbs—it always feels like a vacation on a plate. So we decided to bottle up that sunshine and give it a keto twist with this Mediterranean Keto Pasta Salad.

This one’s all about simple ingredients and bold flavor. We use hearts of palm noodles for their neutral flavor and pasta-like texture. Then we layer in chopped veggies, creamy feta, and a tangy vinaigrette that makes every bite pop. It’s one of those salads that tastes even better after a few hours in the fridge, making it ideal for meal prep or laid-back summer spreads.

Whether we're serving this with grilled lamb skewers or packing it for a beach picnic, it always delivers. It’s light but satisfying, simple but impressive, and totally keto without feeling like a compromise.

Cuisine ,
Courses , , , ,
Difficulty Beginner
Time
Prep Time: 15 mins Rest Time: 10 mins Total Time: 25 mins
Servings 4
Calories 270
Description

This Mediterranean Keto Pasta Salad is bursting with bold flavor thanks to briny olives, sun-dried tomatoes, cucumber, feta, and a lemony herb vinaigrette—all tossed with low-carb noodles. Just 270 calories per serving.

Ingredients
    For the Salad:
  • 1 can hearts of palm pasta (12 oz)
  • 1/2 cup cucumber, diced
  • 1/4 cup sun-dried tomatoes (no sugar added)
  • 1/4 cup pitted Kalamata olives, sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint (optional)
    • For the Lemon Herb Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (fresh)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
Instructions
  1. Prep the Pasta: Rinse and drain hearts of palm noodles, then pat dry with a towel.
  2. Chop & Toss: In a large bowl, combine cucumber, sun-dried tomatoes, olives, feta, onion, parsley, and mint (if using).
  3. Make the Vinaigrette: In a small jar or bowl, whisk together olive oil, lemon juice, mustard, oregano, garlic powder, salt, and pepper until well blended.
  4. Assemble the Salad: Add the hearts of palm pasta to the bowl of veggies, then pour the vinaigrette over the top. Toss well to coat.
  5. Chill & Serve: Let the salad rest in the fridge for 10 minutes to absorb the flavors. Toss again before serving.

Nutrition Facts

Servings: 4 ServingCalories:270kcalTotal Fat:23gSaturated Fat: 5gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 2gProtein:6g

Note

Substitutions & Variations:

  • Dairy-Free? Omit feta or sub with dairy-free cheese or avocado.
  • More Protein? Add grilled chicken, shrimp, or canned tuna.
  • No hearts of palm? Use zucchini spirals or kelp noodles instead.
  • Fresh twist? Swap parsley for basil and add a few chopped cherry tomatoes.
Read it online: https://ketoeatsrecipes.com/recipe/mediterranean-keto-pasta-salad/