Low Carb Hearty Pasta Salad Recipe
Hands-on Time: 15 minutes
Total Time: 15 minutes
Makes: 2 servings
Total Carbohydrates: 10 grams per serving
This quick and zippy pasta salad is outrageously versatile: use your favorite veggies, herbs, and extras to customize it (our other favorite additions to this salad include olives, artichoke hearts, and canned tuna) and feel free to double the recipe or otherwise adapt it, depending on the amount of noodles you’re starting with. The salad keeps and travels well, making it a great choice for potlucks and picnics.
If you’re looking to:
Lower the salt: Skip the salt.
1 tablespoon lemon juice
2 tablespoons olive oil
¼ teaspoon salt
1 garlic clove, minced or pressed (or ¼ teaspoon garlic powder)
6 ounces (drained weight) hearts of palm noodles
3 cups of vegetables (sliced cucumbers, halved cherry tomatoes, diced or slivered bell peppers, slivered red onion)
2 tablespoons toasted pine nuts or slivered almonds
2 tablespoons capers or sliced pepperoncini
½ cup crumbled feta cheese
2 tablespoons chopped fresh herbs (parsley, mint, dill, or a combination) or 1 teaspoon dried mint
Mix the first 4 ingredients together in a small bowl and set it aside.
Rinse the hearts of palm noodles in a colander, then drain them well and wrap them up in a clean dish towel or a couple of layers of paper towel to dry them.
Put the noodles in the bowl with the rest of the ingredients, including the dressing, and stir gently. Taste the salad. If it needs more salt or seasoning, add some and taste again.