Low Carb Picnic Pasta Salad

Low Carb Picnic Pasta Salad

close up of low carb pasta salad This versatile low carb pasta salad fills the bill for picnics, BBQs and pot lucks. It's your “go to” salad when you're on the go - because it’s mayo free and doesn’t have to be refrigerated either, except to initially chill when preparing.

You can serve this delicious pasta salad either way… chilled or at room temperature antipasto style. It’s a great salad because it's simple and ingredients marinate quickly so you can make it in a pinch and still rely on it for great tasting results. Recipe may easily be doubled.

It’s a winner!




  • 1/4 cup black olives
  • 1/2 teaspoon salt


Cook’s Tip: You will have leftover dressing after salad has marinated and dressing has been absorbed into the pasta salad. Drain or pour off any extra dressing and save for regular salad dressing usages.


Combine dressing ingredients in large salad bowl (or covered plastic storage container). Taste and adjust vinegar/sweetness level, if desired, or add slightly more olive oil to balance out personal taste preference. Stir and set aside for marinating while salad ingredients are prepared.
In large bowl, combine salad dressing ingredients and chopped veggies. Stir well. Add cooked pasta. Toss to coat thoroughly. Chill, drain off excess dressing and add shredded or cubed Italian cheese just before serving if desired. Makes 8 servings, 9 net carbs per serving.


*Use turkey pepperoni in place of regular pepperoni
*Use bacon or ham in place of pepperoni
*Use smoked turkey in place of pepperoni
*Use chopped Prosciutto or other Italian salami or Mortadella, in place of pepperoni
*Add chopped raw broccoli, squash or zucchini
*Add 1 teaspoon garlic powder
*Add chopped flat leaf parsley
*Add chopped tomatoes
*Top with quartered hard boiled eggs before serving

*For Warm Style Low Carb Picnic salad, just before serving, heat pasta salad in skillet and stir until salad is hot. Serve topped with shredded Italian cheeses, if desired.
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