Keto Macaroni Salad
A delightful low-carb macaroni salad featuring crunchy veggies and a creamy dressing, perfect for summer picnics, barbecues, or a quick meal.
Ingredients
Pasta Base
- 8 oz keto macaroni noodles You can substitute with shirataki noodles, zoodles, or cauliflower.
Creamy Dressing
- 1/2 cup mayonnaise
- 3 tablespoons sour cream
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- Juice from 1/2 lemon
- 1 1/2 teaspoons sugar-free sweetener
- 1/2 teaspoon salt Adjust to taste.
Vegetables
- 1 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup diced green bell pepper
- 1/4 cup quartered grape tomatoes
- 1 tablespoon minced parsley For garnish.
Instructions
Preparation
- Cook the keto macaroni noodles according to package directions. Once done, let them cool completely.
- If using shirataki noodles, rinse them thoroughly and dry fry in a hot skillet until the squeaking stops, then cool completely.
- In a small mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, dijon mustard, salt, sugar-free sweetener, and lemon juice. Set this mixture aside.
- In a large mixing bowl, combine the cooled noodles with diced celery, red onion, green bell pepper, grape tomatoes, and parsley.
- Pour the dressing over the salad ingredients and gently stir to combine until everything is well-coated.
Notes
For serving suggestions, plate with fresh parsley on top. Pairs well with grilled meats or can be enjoyed as a light lunch.