Keto Pasta Salad Italiano
How to Make It
Step 1
Bring a pot of water to a boil on the stove. While the water is coming to a boil, drain the shirataki noodles from their packaging. Rinse the noodles in a colander before transferring them to the boiling water. Boil the noodles for just 2-3 minutes. Drain the noodles again and transfer them to a large mixing bowl. Let them cool just a couple of minutes before continuing.
Step 2
While the noodles are cooling, prepare the other ingredients. Dice the cucumbers into ¼”-thick pieces. Halve or quarter the grape tomatoes, and dice the onion into very small pieces. Toss the chopped ingredients with the cooled shirataki noodles. Then, season the bowl of ingredients with salt and pepper and toss it all together once more.
Step 3
Whisk together the extra virgin olive oil, balsamic vinegar, lemon juice, minced garlic, chopped basil, and crushed red pepper. Pour this mixture over the shirataki noodles, and toss all the ingredients together one final time. Chill the pasta salad in your refrigerator for at least 15 minutes before serving it as a cold side dish. The longer the pasta salad marinates, the more flavor will develop. The pasta salad can keep in your refrigerator for up to three days.
Ingredients
- Shirataki Noodle – 8 oz
- Cucumber – 6 oz
- Grape tomato – 6.5 oz
- White onion – 2 oz
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Extra virgin olive oil – 1 tbsp
- Balsamic vinegar – 1 tsp
- Lemon juice – 1 tsp
- Garlic – 0.75 tsp, chopped
- Basil – 12 leaf
- Crushed Red Pepper Flakes – 0.25 tsp