Low-Carb Pasta Salad

Spring is in full swing, and summer is right around the corner. Finding a dish at a barbecue this summer that’s both vegan/vegetarian AND low-carb will probably be impossible. Trust me, I’ve tried. Pasta salad is the perfect cook-out dish, but who wants all the carbs? This alternative is fresh, easy, and retains the most nutrients due to lack of heat. Tonight, I made a quick and easy pasta salad using:

3 Medium Zucchini Squash - Spiralized

1 Medium Carrot – Spiralized

1 Large Can Unsliced Olives

1 Medium Red Onion - Chopped

1 Medium Cucumber – Sliced

1 Large Tomato – Sliced (Quarter)

16 oz. Italian Dressing

½ Cup Sliced Cilantro

Feta Cheese Crumbles (Most stores now carry vegan Feta)


I simply tossed the ingredients in a large bowl for about two minutes before placing in the refrigerator to chill for 30 minutes to an hour. Delicious! I ended up pairing my salad with the amazing salmon that my husband grilled, but this was perfectly good enough to enjoy alone!