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Simple Keto Macaroni Salad

This recipe is designed to teach everyone how to make simple keto macaroni salad with real keto macaroni noodles
Course Side Dish
Prep Time 5 minutes
Cook Time 7 minutes
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