A cold and refreshing keto-friendly pasta salad made with hearts of palm noodles, crunchy veggies, cheese, and a tangy homemade dressing. Easy to throw together and great for meal prep or potlucks.
For the Salad:
1 can (12 oz) hearts of palm pasta, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/3 cup chopped red onion
1/2 cup sliced black olives
1/2 cup cubed cheddar cheese or mozzarella pearls
2 tablespoons chopped parsley or basil (optional)
For the Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon Dijon mustard
1 small garlic clove, minced
Salt and black pepper, to taste
Rinse hearts of palm pasta well under cold water. Let it drain fully.
Chop all vegetables and cheese into bite-sized pieces.
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, salt, and pepper until smooth.
In a large bowl, mix the pasta, veggies, olives, and cheese. Pour the dressing over the top.
Stir well until everything is coated. Let chill in the fridge for 15–30 minutes before serving for best flavor.
Add grilled chicken, bacon, or avocado to make it more filling.
Can be made 1–2 days ahead. Just give it a quick stir before serving.
Use any fresh veggies or cheese you like—it’s a very flexible recipe.
Keeps well in the fridge for up to 3 days.
Find it online: https://www.wellnesswarrior.org/keto-hearts-of-palm-pasta-salad/