When it comes to pasta salads, I make them using whatever we have on hand at the time, or whatever I feel like that day. I also sometimes take into account if I've already had a high number of carbs that day and want to leave out higher carb veggies or use fewer of them, and take into account what the salad is being served with.
Lastly is the dressing used. I always keep a couple low carb no sugar added dressings on hand, but also often throw together my own versions - either Italian or Ranch. Both bode well in pasta salads depending on what taste you're going for. The final note to that is sometimes I use mayonnaise with the Italian dressings sometimes not.
Basically you use your favorite pasta salad recipe or toss together random ingredients - but do so using low carb options.
- pasta - low carb/sugar free only
- fresh broccoli
- fresh cauliflower
- red pepper
- fresh lettuce
- cabbage shreds
- green onion
- cucumbers
- mushrooms
- cheese - mozzarella or feta with Italian or ranch
- cheese - cheddar if using ranch or plain mayonnaise
- basil
- dressing - Italian style or ranch style within your personal carb counts for the day
- black or green olives, red onion, yellow or orange peppers, fresh spinach, etc. (watch your carb counts and likes/dislikes)
Do
not use high carb veggies like yellow onion, peas, corn, potato or
carrots. Use just a bit of tomato if you wish - it's higher carb or
some artichoke hearts (not many - higher carb).
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| Here is the nutrition listing for the Great Low Carb Breads Company Rotini Pasta. Just 7 carbs. |
