This veggie noodle pepperoni pasta salad is so easy and yummy! I definitely miss pasta salads while living a keto / low carb and this is a really great alternative. It makes an easy lunch or dinner and is a really delicious meal prep option too.
How to make Low Carb / Keto Pepperoni “Pasta” Salad:
First place the butternut squash and zucchini spirals into a pot, and cover with water. On the stove over medium-high heat, and bring to a boil. Cook for 5-6 minutes until the “zoodles” becomes more tender, but still have a bit of crunch to them.
Then strain the veggie spirals, rinse them with cold water, and place them in a large mixing bowl.
Combine in the bowl with the veggie spirals, the cheddar cheese, mozzarella cheese, cherry tomatoes and pepperoni. Stir to mix the ingredients.
In a small bowl, combine the olive oil, red wine vinegar, Italian seasoning, garlic powder and salt and pepper to taste. Stir with a whisk to mix throughly.
Pour the olive oil mixture over the veggie mixture in the large bowl, and toss to coat.
Add the parmesan cheese to the mixture, and stir to combine.
Chill, and serve cold.
Finally enjoy this colorful and delicious low carb / keto friendly pasta salad!
Veggie Noodle Pepperoni “Pasta” Salad
Ingredients
- 8 ounces zucchini spirals
- 8 ounces butternut squash spirals
- ⅛ cup olive oil
- ⅛ cup red wine vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 4 ounces cheddar cheese cubed
- 4 ounces mozzarella cheese cubed
- 1 cup cherry tomatoes halved
- 4 ounces pepperoni cubed
- ½ cup parmesan cheese
- salt and pepper optional
Instructions
- Place the butternut squash and zucchini spirals into a pot, and cover with water. Place on the stove over medium-high heat, and bring to a boil. Cook for 5-6 minutes until the “noodles” becomes more tender, but still have a bit of crunch to them.
- Strain the veggie spirals, rinse with cool water, and place them in a large mixing bowl.
- To the bowl with the veggie spirals, add in the cheddar cheese, mozzarella cheese, cherry tomatoes and pepperoni. Stir to combine the ingredients.
- In a small bowl, combine the olive oil, red wine vinegar, Italian seasoning, garlic powder and salt and pepper (optional). Stir with a whisk to combine well.
- Pour the olive oil mixture over the veggie mixture in the large bowl, and toss to coat.
- Add the parmesan cheese to the mixture, and stir to combine.
- Chill, and serve cold. Store uneaten “pasta” salad in an airtight container, this is an easy make ahead meal too.
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