Description
Keto Low-Carb Cold Pasta Salad can be enjoyed as a main course or as a small side dish alongside your protein. Delish in the summer with BBQ. The recipe uses low-carb pasta, compliant ham, Dijon, red pepper, and scallions. If you are hunting for a Keto Low-Carb cold pasta salad paired with wine, check out this recipe!
Ingredients
Scale
Mayo:
Yolks from 2 to 3 eggs
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 cup olive oil or avocado oil
1 teaspoon fresh lemon juice (optional)
Noodles:
3 cups almond flour
3 teaspoons Xanathan Gum
1/4 cup ground flax meal
4 large eggs
1 teaspoon olive oil (for water)
Salad:
2 cups cubed cooked ham
1/2 red pepper, diced
3 scallions, chopped
1/2 cup homemade Keto mayo (see recipe above)
Instructions
- To prepare mayo, make sure eggs and oil are at room temperature. n the small bowl add yolks, mustard, lemon juice and season with freshly ground black pepper. Use an immersion blender or balloon whisk for 30 seconds until the yolks are thick. Whisk or blend for another 20 seconds. While whisking or blending, add tiny drops of the oil into the mixture. Just drops. Keep whisking or blending. Do this until you’ve added 1/4 cup of the oil. This is important for proper emulsification. Otherwise, the oil will split from the other ingredients. When the mixture begins to thicken and emulsify, continue to add the rest of the oil now at a steady pace in a stream. When all the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Cover and set in the refrigerator until needed.
- Taste mayonnaise. Add more lemon juice or vinegar is you like a tangy version.
- These Keto pasta or noodles are very dense and filling. Make the dough in a bowl and by hand or in a food processor or mixer. (Mixer is easiest.) Place all ingredients in the bowl. Mix well. If making by hand pull the dough together with your hands. Start with 2 ½ cup of almond flour. Add more if needed. Dough should be firm. Transfer to a clean bowl. Cover and refrigerate for 24 hours.
- When ready to use, cut the dough in half. Cover half of the dough ball with a wet cloth. Transfer the other half to a large piece of parchment paper. Flatten the ball on the parchment. Using the flat side of a long knife or pastry cutter, shape the ball into a 4” X 4” square. Top the square with another sheet of parchment paper. Using a rolling pin, and roll out a square about 8” X 8”. Lift the top parchment paper. Using a long knife or pizza cutter, cut the dough into 1/8th-inch noodles. When ready to dine, boil the water. Add olive oil to water. Add the noodles. Boil the noodles for 3 minutes. Drain the noodles in a colander and run cool water over them to prevent sticking.
- To prepare salad, add the ham, pepper, and scallions. Cover and refrigerate. Just before serving fold in the mayo. Serve chilled. Add to noodles diced ham, red pepper, and scallions. Set in the refrigerator to cool. Before serving add XX cup of homemade mayo. Serve.
Notes
- The recipe is based on the keto version and is approximate only. One serving has 3 grams of net carbs. (This does not include the nutritional value for the mayo.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- When calculating the nutritional value of this recipe, be sure to include the nutritional value for the mayo. The recipe uses about 1/4 cup. Here is the nutritional value of one cup of the homemade mayo:
- 480 calories
- 54.1 total fat
- 8.5 saturated fat
- 157 cholesterol
- 96 sodium
- 1.5 carbs
- 0.3 fiber
- 0 sugars
- 2.4 proteins
- Prep Time: 30
- Category: KETO LOW-CARB
- Method: MIXING
- Cuisine: LUNCH, BRUNCH, DINNER
Nutrition
- Serving Size: 1
- Calories: 125
- Sugar: 1
- Sodium: 572
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 26.8
- Fiber: 18.7
- Protein: 18
- Cholesterol: 44
