Keto Zoodle Italian Pasta Salad

Fresh, easy, and made to share, with folks you like.

Sometimes, you want something light but still full of flavor. That’s where this salad comes in. It looks like pasta. Tastes like pasta. But it doesn’t mess with your carb count. No weird powders or science stuff, just zucchini made into noodles—zoodles—and a bunch of good, honest ingredients tossed together the way a good Italian grandma would approve of. Or at least wouldn’t yell at you for.

So if you’ve got 20 minutes and a cutting board, let’s make something real.

What You’ll Need (Don’t worry, most of this you probably have)

Main Stuff:

• 4 medium zucchinis (about the size of your forearm)

• 1 cup cherry tomatoes, halved

• 1/2 red onion, sliced thin

• 1/2 cup black olives, sliced or whole if you’re lazy

• 1/2 cup pepperoncini (mild or spicy, your call)

• 1/2 cup diced salami (get the good stuff, not the paper-thin ones)

• 1/2 cup mozzarella balls (the mini kind—bocconcini)

Dressing:

• 1/4 cup olive oil (don’t use the cheap one)

• 2 tbsp red wine vinegar

• 1 tsp dried oregano

• 1 clove garlic, minced or smashed

• Salt and pepper, to taste

• Optional: squeeze of lemon if you like a little zip

How to Make Zoodles That Don’t Turn to Mush

Zucchini’s like that friend who shows up early and stays too long. Tasty, but overstay its welcome and it gets soggy fast.

Here’s how to treat it right:

• Spiralize the zucchini. If you don’t have a spiralizer, a julienne peeler or even a sharp knife works. You want long noodle-ish strands, not slop.

• Salt it lightly and let it sit. About 15 minutes. This pulls out the extra water. After that, take a paper towel or clean cloth and gently squeeze out the moisture. Don’t twist it like you’re wringing laundry. Be kind.

This one step is what keeps your salad from turning into a sad, wet mess.

Tossing It All Together

This part’s easy and kind of fun.

• Throw all your chopped stuff into a big bowl: tomatoes, onion, olives, pepperoncini, salami, cheese.

• Add the zoodles. Be gentle. Don’t mash them.

• In a jar or small bowl, whisk the dressing together. Taste it. Too tangy? Add a bit more oil. Not punchy enough? A little more vinegar or salt.

• Pour the dressing over the salad. Use your hands or tongs to toss it until everything’s coated. Not drowned—coated.

Pro Tips That Aren’t Trying to Sound Smarter Than You

• Let it chill. This salad’s better after 30 minutes in the fridge. Gives the flavors a chance to hang out and get cozy.

• Serve it cold or room temp. No heat needed. Great for potlucks, meal prep, or when you just don’t feel like turning on the stove.

• Make it your own. Hate olives? Leave them out. Want more heat? Add chili flakes. This isn’t a chemistry experiment. It’s salad.

Why People End Up Loving This Zoodle Italian Pasta Salad

Let me tell you a quick story.

A friend of mine was trying to eat low-carb, but every salad felt like a pile of leaves and sadness. I made her this one, and she looked at me like I handed her pizza. Said she didn’t even miss the pasta. That’s because it feels like a real meal. Not a compromise.

You get the crunch of fresh veggies, the bite of vinegar, the richness of salami, and that creamy pop from the mozzarella. And somehow, it all works.

It’s filling without being heavy. Fresh without being bland.

How to Store It (If There’s Any Left)

Keep it in an airtight container in the fridge. It’ll last about 2–3 days before the zoodles start getting too soft. Give it a toss before eating again, some of the dressing might pool at the bottom.

If you’re making it ahead for a party or cookout, maybe keep the dressing separate and toss it last minute so it stays crisp.

Who’s This Keto Zoodle Italian Pasta Salad For?

 

Honestly, anyone who’s tired of sad desk lunches or limp lettuce salads.

You don’t need to be on a keto diet to like this. But if you are? Even better. This hits the spot without knocking your numbers out of place.

It works for:

• Meal preppers

• Folks doing low-carb or keto

• Anyone bringing something to a potluck that doesn’t want to just grab chips

• People who want to eat more veggies but not feel punished

Let’s Talk Texture

What makes this salad hit different is the mix of textures.

You’ve got:

• Soft cheese

• Crunchy onion

• Juicy tomato

• Crisp, but not raw, zoodles

• Meaty bits from the salami

It’s not just about taste. It feels right in your mouth. And that matters more than most people admit.

A Few Swaps If You’re Out of Ingredients

Cooking isn’t strict. It’s more like suggestions.

Try these if you’re missing something:

• No pepperoncini? Use banana peppers.

• No salami? Pepperoni works. Or cooked bacon. Or nothing—it’ll still taste great.

• Don’t like mozzarella? Feta adds a nice salty kick.

• Red onion too sharp? Soak slices in water for 10 minutes before using. Mellow as heck.

Conclusion

There’s nothing wild or fancy going on here. No smoke. No foam. Just real food that works.

And the best part? You didn’t boil water. You didn’t turn on the oven. You didn’t measure a bunch of nonsense. You made a full meal with stuff you can actually pronounce.

This is the kind of recipe you keep in your back pocket. You pull it out when you want to feel good about what you’re eating, but still want it to taste like something you’d order out. Except this way, you know exactly what went into it—and you get all the credit.

So that’s it. Keto zoodle Italian pasta salad. Not trying to impress anyone, just trying to feed them well.

You hungry yet?

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