Simple Keto Macaroni Salad
This recipe is designed to teach everyone how to make simple keto macaroni salad with real keto macaroni noodles
Servings 4 servings
Ingredients
- 1 batch 3 ingredient keto pasta shaped into macaroni noodles (see video) or can use 160 grams of cooked pasta or pasta substitute of choice
- 86 grams mayonnaise (6 TBS)
- 31 grams plain yogurt (2 TBS)
- 46 grams milk of choice (3 TBS)
- 14 grams apple cider vinegar or vinegar of choice (1 TBS)
- 3 grams liquid aminos or Worcestershire sauce (1/2 tsp)
- 13 grams granulated sweetener of choice (1 TBS), optional, adjust to taste
- 1/2 tsp dry ground mustard
- salt and pepper to taste
- 15 grams keto sweet relish (1 TBS)
- 38 grams chopped red bell pepper (1/4 cup) adjust to taste
- 14 grams chopped onion (2 TBS) adjust to taste
Instructions
- Bring 6 cups of water to a full boil over medium heat and add the keto pasta substitute. Boil 7-10 minutes or until tender but firm.
- Carefully pour cooked pasta into a colander and drain the water. Gently rinse the pasta under cold water to stop the cooking process. Allow to sit in colander while making the dressing
- In a large mixing bowl stir together all the ingredients except the bell pepper, onion and pasta until fully combined and smooth
- Fold in the bell peppers and onions until fully coated with the dressing. Gradually fold in the drained pasta until fully coated with the dressing. Cover and refrigerate at least 1 hour before serving
- Remove from the refrigerator. Eat immediately. Store leftovers in an airtight container in the refrigerator up to 5 days