Keto Antipasto Salad

With all the best bites of an antipasti platter in a delightfully zesty pasta salad, this is a super easy keto antipasto salad to put together!

Prep Time20

Chill Time30

Keyword: Chef Taffiny Elrod, Creamy Tomato Basil

Recipe Creator: Chef Taffiny Elrod

Servings: 1-cup servings

Calories: 366.22kcal

Author: Taffiny Elrod

Ingredients

1 medium zucchini or yellow squash spiralized (8 oz.)
2 cups cubed fresh mozzarella cheese 8 oz.
1 cup cubed salami or pepperoni 4 oz.
1 14 oz. can quartered artichoke hearts drained
1 12 oz. jar marinated mushrooms drained
1 7 oz. jar roasted red peppers drained and chopped
1 cup mixed olives with or without pits 5 oz.
1/2 cup pickled pepperoncini drained and sliced or pickled hot cherry peppers (1.5 oz.)

Dressing:

1 serving Creamy Tomato Basil Keto Chow
1/2 cup extra virgin olive oil 4 oz.
1/4 cup red wine vinegar
2 cloves garlic crushed
1/2 cup grated parmesan cheese 2 oz.
1/4 cup fresh basil leaves loosely packed
1/4 cup fresh flat leaf parsley loosely packed

Instructions

Combine the spiralized zucchini, mozzarella cheese, salami, artichokes, mushrooms, roasted red peppers, olives, and pepperoncini in a large bowl.
Dissolve the Keto Chow in 1/4 cup of room temperature water.
In a separate bowl or pitcher mix the Keto Chow, extra virgin olive oil, red wine vinegar, and crushed garlic together until all the Keto Chow is dissolved and the dressing is velvety and smooth.
Add the dressing to the salad and toss to combine.
Add the parmesan cheese to the salad and stir again.
Allow the salad to rest, tightly covered in the refrigerator for at least 30 minutes, up to overnight.
Stir in the fresh basil and parsley before serving the salad.

Notes

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Nutrition