Keto Pepperoni Italian Pasta Salad

Finding a satisfying pasta salad that fits into a keto lifestyle can feel nearly impossible. Traditional pasta salads are loaded with carbs that’ll kick you right out of ketosis, but giving up that classic Italian flavor combo you crave at summer BBQs and potlucks just doesn’t seem fair.

That’s where this keto no pasta Italian pasta salad comes in. It swaps out the noodles for spiralized zucchini while keeping all those bold Italian flavors you love—pepperoni, mozzarella, olives, and tangy pepperoncini—so you can enjoy a fresh, cold salad that’s actually low-carb friendly.

What Kind of Zucchini Should I Use?

For this pasta salad, any fresh zucchini from your grocery store will work perfectly fine. Look for medium-sized zucchini that feel firm to the touch and have smooth, unblemished skin – they tend to have better texture and fewer seeds than the really large ones. If you can only find bigger zucchini, no worries, just scoop out some of the seedy center before chopping so your salad doesn’t get watery. Since the zucchini is standing in for pasta here, you’ll want to chop it into bite-sized pieces that are roughly the same size so everything mixes well with the other ingredients.

Options for Substitutions

This keto-friendly salad is super easy to customize based on what you have in your fridge:

• Zucchini: You can swap zucchini for yellow squash, cucumber, or even cauliflower florets. If using cauliflower, give it a quick blanch in boiling water for 2-3 minutes to soften it slightly.
• Bell pepper: Any color bell pepper works here – red, green, or a mix of colors. You could also use cherry tomatoes if you’re okay with a few extra carbs.
• Pepperoni: Feel free to use salami, ham, or cooked Italian sausage instead. For a vegetarian version, just leave out the meat entirely or add more olives and cheese.
• Mozzarella pearls: Regular mozzarella cut into cubes works just fine. You can also use cubed provolone, feta, or a mix of Italian cheeses.
• Pepperoncini: If you don’t have pepperoncini, try banana peppers, pickled jalapeños, or even a splash of red wine vinegar for that tangy kick.
• Italian dressing: Store-bought is convenient, but you can make your own by mixing olive oil, red wine vinegar, garlic, and Italian herbs. Start with 2 tablespoons and add more if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this keto pasta salad is not salting your zucchini beforehand, which can leave you with a watery, diluted salad – sprinkle the chopped zucchini with salt, let it sit for 15 minutes, then pat it dry with paper towels to remove excess moisture.

Another common error is adding the dressing too early, as the vegetables will continue to release water while chilling, so it’s better to toss everything together without the dressing first, then add it right before serving for maximum flavor.

Don’t skip chopping the pepperoni and mozzarella into smaller pieces, as bite-sized ingredients make every forkful more balanced and easier to eat.

Finally, taste and adjust your seasoning after the salad has chilled, since cold temperatures can dull flavors and you might need an extra pinch of salt or pepper to bring everything to life.

What to Serve With Keto Italian Pasta Salad?

This pasta salad is pretty filling on its own, but it’s perfect alongside grilled chicken breasts, Italian sausages, or even some juicy burgers at your next cookout. If you’re keeping things keto-friendly, try pairing it with grilled salmon or shrimp skewers seasoned with garlic and lemon. It also works great as a side for rotisserie chicken when you want an easy weeknight dinner, and the leftovers make an awesome lunch the next day. For a complete spread, add some antipasto skewers with salami, cheese, and cherry tomatoes, or keep it simple with a bowl of mixed nuts and some sliced prosciutto.

Storage Instructions

Store: This pasta salad keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s perfect for making ahead for lunches or meal prep. Just give it a good stir before serving since the dressing might settle at the bottom.

Make Ahead: You can prep this salad a day or two in advance, but I’d recommend adding the fresh basil right before serving to keep it bright and green. If you notice the zucchini releasing some water after a day, just drain off any excess liquid and toss it with a little extra Italian dressing to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 25-30 g
• Fat: 38-45 g
• Carbohydrates: 22-28 g

Ingredients

• 2 medium zucchini (spiraled or sliced into 1/4-inch half-moons)
• 1 yellow bell pepper (diced into 1/2-inch pieces)
• 3.5 oz pepperoni minis (for better distribution)
• 1/2 cup sliced black olives
• 6 oz mozzarella pearls
• 1/3 cup pepperoncini (stems removed and sliced into thin rings)
• 3 tbsp Italian dressing
• 1 tsp red wine vinegar
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp fresh cracked black pepper
• 1/4 cup fresh basil (chiffonade or torn into small pieces)

Step 1: Prepare the Vegetables and Proteins

• 2 medium zucchini, spiralized or sliced
• 1 yellow bell pepper, diced
• 1/3 cup pepperoncini, stems removed
• 1/2 tsp kosher salt

Spiralize the zucchini into noodle-like strands or slice them into 1/4-inch half-moons, then place in a colander and sprinkle lightly with kosher salt.

Let sit for 5 minutes to release excess moisture, then gently squeeze or pat dry with paper towels—this prevents the salad from becoming watery.

While the zucchini drains, dice the yellow bell pepper into 1/2-inch pieces and slice the pepperoncini into thin rings, removing the stems.

I like to pat the zucchini extra dry because it really makes a difference in keeping the dressing from getting diluted.

Step 2: Create the Dressing

• 3 tbsp Italian dressing
• 1 tsp red wine vinegar
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp fresh cracked black pepper

In a small bowl, whisk together the Italian dressing, red wine vinegar, dried oregano, remaining kosher salt, and fresh cracked black pepper until well combined.

Taste and adjust seasonings as needed—the dressing should be flavorful and slightly tangy to complement the fresh vegetables and briny pepperoncini.

Set aside until ready to combine with vegetables.

Step 3: Combine All Components

• Prepared vegetables from Step 1
• 3.5 oz pepperoni minis
• 1/2 cup sliced black olives
• 6 oz mozzarella pearls
• Dressing mixture from Step 2
• 1/4 cup fresh basil, chiffonade or torn

In a large bowl, combine the dried zucchini noodles, diced bell pepper, pepperoni minis, sliced black olives, mozzarella pearls, and sliced pepperoncini.

Pour the dressing from Step 2 over the vegetables and proteins, then gently toss until everything is evenly coated.

I find a gentle hand-tossing technique works best here to avoid breaking up the delicate mozzarella pearls and pepperoni.

Add the fresh basil at the very end and give one final gentle toss to distribute it throughout.

Step 4: Chill and Serve

Transfer the salad to the refrigerator and chill for at least 1 hour before serving.

This allows the flavors to meld together and the vegetables to absorb the dressing.

The salad can be made up to 4 hours ahead and tastes great served cold.

Give it a quick gentle toss before serving to redistribute any dressing that has settled.

Keto Pepperoni Italian Pasta Salad

Delicious Keto Pepperoni Italian Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4 servings

Calories 600 kcal

Ingredients

  

• 2 medium zucchini (spiraled or sliced into 1/4-inch half-moons)
• 1 yellow bell pepper (diced into 1/2-inch pieces)
• 3.5 oz pepperoni minis (for better distribution)
• 1/2 cup sliced black olives
• 6 oz mozzarella pearls
• 1/3 cup pepperoncini (stems removed and sliced into thin rings)
• 3 tbsp Italian dressing
• 1 tsp red wine vinegar
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp fresh cracked black pepper
• 1/4 cup fresh basil (chiffonade or torn into small pieces)

Instructions

 

• Spiralize the zucchini into noodle-like strands or slice them into 1/4-inch half-moons, then place in a colander and sprinkle lightly with kosher salt. Let sit for 5 minutes to release excess moisture, then gently squeeze or pat dry with paper towels—this prevents the salad from becoming watery. While the zucchini drains, dice the yellow bell pepper into 1/2-inch pieces and slice the pepperoncini into thin rings, removing the stems. I like to pat the zucchini extra dry because it really makes a difference in keeping the dressing from getting diluted.
• In a small bowl, whisk together the Italian dressing, red wine vinegar, dried oregano, remaining kosher salt, and fresh cracked black pepper until well combined. Taste and adjust seasonings as needed—the dressing should be flavorful and slightly tangy to complement the fresh vegetables and briny pepperoncini. Set aside until ready to combine with vegetables.
• In a large bowl, combine the dried zucchini noodles, diced bell pepper, pepperoni minis, sliced black olives, mozzarella pearls, and sliced pepperoncini. Pour the dressing from Step 2 over the vegetables and proteins, then gently toss until everything is evenly coated. I find a gentle hand-tossing technique works best here to avoid breaking up the delicate mozzarella pearls and pepperoni. Add the fresh basil at the very end and give one final gentle toss to distribute it throughout.
• Transfer the salad to the refrigerator and chill for at least 1 hour before serving. This allows the flavors to meld together and the vegetables to absorb the dressing. The salad can be made up to 4 hours ahead and tastes great served cold. Give it a quick gentle toss before serving to redistribute any dressing that has settled.