10 Low Carb and Keto Pasta Salad Recipes

Earlier this week in the Ketogenic Living Membership Community we were chatting about our favorite foods to bring to 4th of July parties.  Pasta salad was one that struck a cord with everyone!  

This request inspired me to get creative and deliver a low carb, ketogenic version of pasta salad that actually tastes and feels like the "real thing".  After writing one I got kind of hungry, so I created nine more!  

Each recipe starts with the pasta base (a pretty good place to start, huh?!)  Spoiler alert: it's not cauliflower!  I love the pasta by Melissa Sevigny from IBreatheImHungry is the creator of the BEST homemade keto pasta ever!  This is her recipe and we are going to use it in all of my pasta salad creations.  Note that we are JUST using the pasta, not the Alfredo sauce.  I also use Kite Hill almond cream cheese to stay dairy-free.  My pasta salad recipes each make eight servings, so this is what you're pasta recipe will look like:

Keto Pasta - 8 servings

  • 16 large eggs (preferably cage-free and pastured)
  • 1 8-oz package of Kite Hill almond cream cheese (or full fat Philadelphia cream cheese)
  • 1/2 tsp Himalayan sea salt
  • 1/2 tsp garlic powder
  • 1 tsp ground black pepper

1. Preheat your oven to 325 F. Blend all of the ingredients in a high-speed blender. Butter a large square pan (16x16 is ideal - like the one you'd bake a Sicilian pizza in). Pour the pasta mixture evenly into the pan and bake until just set, about 15 minutes (check doneness at 10 minutes; could take up to 22 minutes depending on your oven). 

2. Roll the baked pasta mix into one large roll, then cut it in half width-wise. Make 1/8-inch thick horizontal slices in each piece of the pasta rolls. These are your pasta pieces!  

 

Italian Pasta Salad

  • 1/2 cup Keto Italian Dressing (I skip the parmesan)
  • 1 cup arugula 
  • 1 red pepper, chopped
  • 1/3 cup sliced black olives
  • 8 oz Applegate Farms salami, chopped
  • 8 servings Keto Pasta

1. Combine all ingredients except the arugula in a large bowl and mix well. If you can let it sit for 30-60 minutes, even better! 

2. Just before serving, toss the arugula in there. Enjoy!

 

Italian Tuna

  • 1 Recipe Italian Pasta Salad, replacing the pepperoni with 8 oz solid white albacore tuna

 

Deviled Egg Salad

  • 8 servings Keto Pasta
  • 8 large hard boiled eggs, diced
  • 2 celery ribs, diced 
  • 1/2 cup avocado oil mayonnaise 
  • 1 1/2 Tbsp Dijon mustard
  • 1 tsp paprika 
  • Himalayan sea salt/freshly ground black pepper to taste

1. Mix the eggs, celery, mayo, mustard, and paprika together, making sure not to crush the eggs. 

2. Gently stir in the pasta. Serve immediately or chill. 

 

Buffalo Chicken Salad

  • 8 servings Keto Pasta
  • 2 cups roasted chicken, diced (I prefer to buy rotisserie chicken, skin-on!)
  • 1 recipe Paleo Ranch Dressing
  • 1/2 cup Frank's Red Hot
  • 2 celery ribs, diced
  • 4oz blue cheese crumbles (optional)

1. Gently combine all ingredients except blue cheese in a large bowl. 

2. If using, top with blue cheese crumbles. Serve!

 

BLT Salad

  • 8 servings Keto Pasta
  • 16 slices uncured bacon, cooked and crumbled
  • 1/2 cup avocado oil mayonnaise 
  • 1 Tbsp fresh lemon juice
  • 2 small Roma tomatoes, seeded and chopped
  • 2 cups romaine lettuce, chopped 
  • Ground black pepper, to taste

1. Toss together the pasta, lettuce, tomatoes, mayo, and lemon juice. Stir in the crumbled bacon. Season with freshly ground black pepper, to taste.

2. Serve!

 

Chicken Caesar Salad

  • 8 servings Keto Pasta
  • 1 cup rotisserie chicken, diced
  • 1/2 cup Primal Kitchen Caesar Dressing
  • 1 small red pepper, chopped 
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups romaine lettuce, chopped
  • 1 cup pork rind pieces 
  • Freshly ground black pepper

1. Gently combine all ingredients except pork rinds and black pepper in a large bowl. 

2. Just before serving, stir in the pork rind pieces (they are your croutons!) and top with freshly ground black pepper.

 

Bacon Avocado Ranch

  • 8 servings Keto Pasta
  • 1 pound uncured bacon, cooked and crumbled 
  • 2 small Hass avocados, peeled, seeded, and diced
  • 1 recipe Paleo Ranch Dressing
  • Freshly ground black pepper, to taste

1. Gently stir together all ingredients except the black pepper. Top with freshly ground black pepper and serve!

 

BBQ Chicken Salad

  • 8 servings Keto Pasta
  • 1 1/2 cups rotisserie chicken, diced
  • 8 slices uncured bacon, cooked and crumbled
  • 1/2 cup cheddar cheese, shredded 
  • 1 large Hass avocado, peeled, seeded, and diced
  • 2 Tbsp avocado oil mayonnaise 
  • 1/2 cup Stevia Sweet BBQ Sauce 

1. Combine all ingredients and serve**.

** If you are not serving right away, don't add the avocado. Wait until you are ready to serve. 

 

Chef Salad

  • 8 servings Keto Pasta
  • 3oz Applegate Farms dli roasted turkey
  • 3oz Applegate Farms deli ham
  • 1/3 cup cheddar cheese, shredded
  • 4 slices uncured bacon, cooked and crumbled
  • 2 ribs celery, diced
  • 1/2 cup avocado oil mayonnaise 

1. Roll slices of deli meats, then slice horizontally. 

2. Gently toss all ingredients together. Serve cold. 

 

Shrimp Salad

  • 8 servings Keto Pasta
  • 1 pound shrimp, cooked, peeled, and deveined 
  • 2 celery ribs, diced
  • 1 small red pepper, diced
  • 2 dill pickles, diced 
  • 3/4 cup avocado oil mayonnaise
  • 2 Tbsp fresh lemon juice 
  • 1 tsp paprika

1. Combine the mayo, lemon juice, paprika, and dill pickles in a bowl. Set aside.

2. Gentle stir together the pasta, shrimp, celery, and red pepper. 

3. Fold in the mayo mixture and stir until well-combined.

4. Chill for about an hour. This dish MUST be served cold!

Is pasta salad one of your favorites?  Which version will you make your low carb living extra fun this 4th?  

Also!  Big, huge, ginormous THANK YOU to all of our service men, women, and families who have and continue to protect our safety!   

Kate JaramilloComment