Keto Pasta Salad is a light, healthy alternative to classic Italian pasta salad. It’s made with raw zucchini noodles, mozzarella cheese, summer sausage, and more then tossed with a simple balsamic vinaigrette dressing. You won’t miss the pasta at all with this flavorful, low carb summer side dish!
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I love cauliflower salad side dishes like Loaded Bacon Ranch Cauliflower Salad and Cauliflower Green Bean Salad, but I’ve been on such a zucchini kick lately, that I just had to change things up a bit.
I’d be lying if I said that I no longer crave carbs. I do, and lately that craving has been for traditional summer side dishes like potato salad, pasta salad, and even broccoli salad.
Making an Italian-style keto pasta salad seemed like an easy enough challenge to tackle, and it turned out better than I even imagined it would!
Why This Recipe Works
This recipe is a quick and easy side dish to throw together. There is absolutely no cooking involved what-so-ever. Simply spiralize, dice, and grate, then mix it all together!
It’s a great recipe to bring to cookouts and barbecues. Not only is it lighter and healthier than regular pasta salad, but it will likely be a first for many of your guests too!
This recipe is low in carbs, keto friendly, and gluten free.
How To Make Zucchini Noodle Pasta Salad
What You Need To Make This Recipe
To make the zucchini salad, you will need:
- 1.5 pounds zucchini, spiralized
- 2 cups grape tomatoes
- 1 cup mozzarella (I use mozzarella pearls)
- 1 cup summer sausage, diced small (you can also use pepperoni or salami, if preferred)
- 1/4 cup Peppadew or pepperoncini peppers, finely diced
- 4-5 large leaves fresh basil, cut into ribbons
To make the Balsamic Vinaigrette, you will need:
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 garlic clove, grated
Chef’s Tip: you can adjust the amounts of oil and vinegar to suit your own tastes.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
The prep work for this recipe involves a bit of chopping and mixing.
You will first want to spiralize the zucchini. You can use a hand-held spiralizer or an electric one. I use a spiralizer attachment on my blender.
You can also buy spiralized zucchini, also known as zoodles, in the produce section of some grocery stores. I do not recommend using frozen zucchini for this recipe.
Next, dice the summer sausage and peppers, then cut the basil into thin ribbons.
Grate the garlic clove for the dressing. I use a microplane to do this, but you can also use a small side of a box grater or a garlic press.
Create!
To make the zucchini salad combine the zucchini noodles, tomatoes, mozzarella cheese, summer sausage, and peppers in a large bowl. Toss to combine.
To make the balsamic dressing, whisk together the olive oil, balsamic vinegar, and grated garlic until well blended.
Present!
Toss the pasta salad with the dressing, garnish with the basil ribbons, and serve immediately.
Chef’s Tip: you can also choose to serve the dressing on the side for people to help themselves.
Tips and Techniques
- Pepperoni or salami can be used instead of summer sausage.
- The amount of olive oil and balsamic vinegar can be adjusted to suite your own tastes or you can use any other dressing that you prefer. Italian dressing pairs deliciously with this recipe.
- Serve the vinaigrette on the side, if preferred.
- Store leftover salad and dressing separately in airtight containers in the refrigerator. Use within 2-3 days.
FAQ’s
Can You Eat Zucchini Raw?
Yes, you can absolutely eat zucchini raw. It doesn’t have a very strong flavor at all so it’s an especially great base for salads and chilled summer side dishes.
How Many Carbs Are In Zucchini?
Zucchini has 4 grams of total carbohydrates in one medium vegetable. After subtracting the 2 grams of fiber, there are just 4 grams of net carbs in a medium zucchini.
More Zucchini Recipes
You can find even more keto zucchini side dishes from some of my food blogger friends in this post for Keto Zucchini Recipes.
Love this Keto Pasta Salad recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Keto Pasta Salad
Ingredients
Zucchini Salad
- 1.5 pounds zucchini * spiralized
- 2 cups grape tomatoes
- 1 cup mozzarella cheese * I use pearls
- 1 cup summer sausage * diced small
- 1/4 cup Peppadew peppers * diced small (or pepperoncini)
- 4-5 leaves fresh basil * cut into ribbons
Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic * grated
Instructions
Zucchini Salad
- To make the zucchini salad combine the zucchini noodles, tomatoes, mozzarella cheese, summer sausage, and peppers in a large bowl. Toss to combine.
Balsamic Vinaigrette
- To make the balsamic dressing, whisk together the olive oil, balsamic vinegar, and grated garlic until well blended.
- Toss the pasta salad with the dressing, garnish with the basil ribbons, and serve immediately.
Notes
Tips and Techniques
- Pepperoni or salami can be used instead of summer sausage.
- The amount of olive oil and balsamic vinegar can be adjusted to suite your own tastes or you can use any other dressing that you prefer. Italian dressing pairs deliciously with this recipe.
- Serve the vinaigrette on the side, if preferred.
- Store leftover salad and dressing separately in airtight containers in the refrigerator. Use within 2-3 days.
Beth says
I’m always looking for something healthy and yummy! This is the perfect salad! Can’t wait to try this!
Alexandra says
Fresh and delicious, colourful and vibrant – this is my kind of salad!
Peter says
LOVE that this is a keto pasta salad. I’ve been trying to watch my weight and carb intake recently, and this was the perfect meal to do that. The spiraled zucchini was a great substitute. Will zucchini ever ACTUALLY replace real pasta, no of course not, but with the ingredients and vinaigrette, I didn’t miss or need it at all!
Carrie Robinson says
I just love how fresh and healthy this looks! Perfect for summertime. 🙂
Jen says
This is such a delicious and light option for lunch or dinner. Loved it!