Description
This quick keto pasta salad is a delicious and satisfying dish perfect for a light lunch or a side at your next gathering.
Ingredients
Scale
- 2 cups cauliflower florets (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella balls, halved
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- If using fresh cauliflower, steam the florets for about 5 minutes until tender but still firm. If using frozen, microwave according to package instructions until tender. Allow to cool.
- In a large mixing bowl, combine the cooled cauliflower, cherry tomatoes, cucumber, red onion, black olives, and mozzarella balls.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to combine all ingredients well.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with fresh basil leaves if desired.
Notes
- For added protein, consider adding diced grilled chicken or shrimp.
- Swap out the mozzarella for feta cheese for a tangy twist.
- Serve with pork rinds, celery sticks, or cucumber slices for a crunchy side.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg