Ingredients
Main:
2 cups chopped romaine or spinach (optional base)
1 cup cherry tomatoes, halved
½ cup diced red bell pepper
½ cup sliced olives (black or green)
¼ cup finely diced red onion
1 cup cubed cheddar or mozzarella cheese
½ cup sliced pepperoni
½ cup sliced salami
½ cup chopped ham or prosciutto
For the Keto “Pasta” Substitute:
2 cups cooked and cooled hearts of palm noodles, shirataki noodles, or zucchini spirals
(You can also use small cauliflower florets for a pasta-like texture.)
Dressing:
½ cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp Italian seasoning
½ tsp garlic powder
Salt and pepper to taste
Optional: 2 tbsp grated Parmesan cheese
Instructions
Step 1: Prep the “Pasta” Base
Cook your keto pasta option if needed, then rinse and drain well.
Chill for 10–15 minutes.
Step 2: Combine Salad Ingredients
In a large bowl, mix the noodles (or cauliflower) with the tomatoes, peppers, onion, olives, cheeses, and meats.
Toss gently until evenly mixed.
Step 3: Make the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, Dijon, Italian seasoning, garlic powder, salt, and pepper.
Add Parmesan if using. Shake or whisk until smooth.
Step 4: Toss and Chill
Pour dressing over the salad and toss to coat everything evenly.
Refrigerate for 30 minutes before serving for best flavor.
Nutrition (per serving, 8 servings)
Calories: ~320
Net Carbs: ~4g
Fat: ~27g
Protein: ~17g