Recipe: Delicious “Low carb” pasta salad

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Many of the reviews on Netrition's site suggested that it needed longer, but I thought it was just right. For the last minute of cooking time, add in some fresh asparagus. Drain the pasta and asparagus, and rinse them in. You can have “Low carb” pasta salad using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of “Low carb” pasta salad

1. You need 1 lb of (or 13 oz) dream fields pasta (any shape-I used spaghetti) cooked aldente.
2. Prepare 1 of small pack of cherry tomatoes cut in half.
3. It's 1 can of black olives cut in Half.
4. You need 1/3 of small bag baby carrots diced.
5. You need 1 of small cucumbers diced (optional).
6. You need 1 block of white cheese. (Extra sharp white cheddar is what I used).
7. It's 1/2 bottle of Kens Italian dressing.
8. Prepare 3/4 cup of Parmesan cheese.
9. You need of Herbs to taste- I used oregano and parsley with some scallions chopped.

Our pasta was crafted to work best with an 'al dente' texture. Which, as you know, is fancy Italian for cooking your pasta to be firm to the bite (i.e. retaining some texture!). And this translates beautifully into salads! This Italian Antipasto salad has no pasta which makes it low carb!

“Low carb” pasta salad instructions

1. Boil pasta to instructions (try to undercook by 1 min to make aldente) place in cold water immediately after boiled.
2. Chop rest of ingredients and place in large bowl.
3. Add pasta once cooked and add cheeses and dressing. Mix well and store in fridge an hour or two before serving..

Its filled with yummy veggies, pepperoni, and mozzarella. It's creamy, salty, crunchy, and delicious! Its going to be one of your favorite healthy recipes! There is just something about a cold salad that reminds me of picnics and family reunions. For my Low Carb Pasta Salad, I combine zucchini noodles, fresh vegetables, Italian antipasto and a delectable dressing.