The Ultimate Keto Pasta Salad
How to Make It
Step
Recipe Steps steps 8 1 h 10 min
Step 1
Add almond flour, coconut flour, xanthan gum, and salt to a food processor. Pulse until combined. Add the vinegar and pulse.
Step 2
Crack the egg into a bowl and whisk. Add it to the food processor and pulse until a dough forms. The dough should be firm, yet slightly sticky. Wrap the dough in cling film and knead through the plastic for a couple of minutes.
Step 3
Transfer to the fridge and rest for 30 minutes. Sprinkle a clean surface with coconut flour and place the rested dough on it. Cut in half, and roll each piece into a ½ inch (1cm) thick log.
Step 4
Slice the log into ½ inch (1 cm) pieces. Using your thumb, press each piece against your opposite palm, creating an indentation. Place the pasta in the freezer to firm up.
Step 5
To cook the pasta, add 2 tbsp olive oil to a skillet over low heat. Add the pasta and baste with the oil until slightly golden. Take the pasta off the heat and transfer to a plate.
Step 6
For the salad, cut the cherry tomatoes in half, thinly slice the red onion, and cut the cucumber into half discs. Transfer the veggies to a bowl. Chop the parsley and add it along with the pasta.
Step 7
Add 3 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, lemon juice, and vinegar. Toss to combine. Taste and adjust seasoning if needed.
Step 8
Finally, crumble the cheese over the salad and give it one last toss. Transfer to a serving platter. Garnish with more parsley and serve.
Ingredients
- Almond flour – 0.5 cup
- Coconut flour – 2 tbsp
- Baking Aids Xanthan Gum – 1 tsp
- Salt – 0.13 tsp
- Vinegar – 1 tsp
- Raw egg – 1 large
- Olive oil – 5 tbsp
- Tomato raw (includes cherry, grape, roma) – 1.5 cup, chopped
- Red onion – 0.13 small
- Cucumber, raw, with peel – 0.5 small – 6 3/8″ long
- Feta cheese – 0.33 cup, crumbled
- Parsley – 0.5 cup
- Red wine vinegar – 2 tsp
- Lemon juice – 2 tsp
- Salt and Pepper, to taste – 0.5 tsp