Drain the pasta and asparagus, and rinse them in.
Our pasta was crafted to work best with an 'al dente' texture.
Which, as you know, is fancy Italian for cooking your pasta to be firm to the bite (i.e. retaining some texture!).
Ingredients of “Low carb” pasta salad
- You need 1 lb of (or 13 oz) dream fields pasta (any shape-I used spaghetti) cooked aldente.
- Prepare 1 of small pack of cherry tomatoes cut in half.
- It's 1 can of black olives cut in Half.
- You need 1/3 of small bag baby carrots diced.
- You need 1 of small cucumbers diced (optional).
- It's 1 block of white cheese. (Extra sharp white cheddar is what I used).
- Prepare 1/2 bottle of Kens Italian dressing.
- It's 3/4 cup of Parmesan cheese.
- Prepare of Herbs to taste- I used oregano and parsley with some scallions chopped.
“Low carb” pasta salad step by step
- Boil pasta to instructions (try to undercook by 1 min to make aldente) place in cold water immediately after boiled.
- Chop rest of ingredients and place in large bowl.
- Add pasta once cooked and add cheeses and dressing. Mix well and store in fridge an hour or two before serving..
Its going to be one of your favorite healthy recipes! There is just something about a cold salad that reminds me of picnics and family reunions. For my Low Carb Pasta Salad, I combine zucchini noodles, fresh vegetables, Italian antipasto and a delectable dressing. This recipe is sure to knock the socks off of your friends and family - they won't even complain that it's actually missing real pasta! If you tolerate dairy, you can add some cubed cheddar cheese or possibly some fresh.
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