Serves: 4
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
“Macaroni” Base (Low-Carb Swap)
- 2 cups cooked low-carb pasta (such as konjac/shirataki noodles, or use chopped steamed cauliflower or hearts of palm pasta)
Salad Mix-Ins
- ½ cup diced celery
- ¼ cup chopped red bell pepper
- ¼ cup chopped pickles or gherkins
- ¼ cup red onion, finely diced
- 2 boiled eggs, chopped (optional but adds richness)
Creamy Dressing
- ½ cup light mayonnaise (use fat-free for WW/Slimming)
- 2 tablespoons Greek yogurt or sour cream
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt & pepper to taste
Instructions
-
Prepare the Pasta:
If using shirataki noodles, rinse well, boil for 2–3 minutes, and drain. Pat dry.
If using cauliflower, steam until just tender (not mushy). Let cool. -
Mix the Dressing:
In a bowl, whisk together mayonnaise, yogurt, mustard, vinegar, and seasonings until smooth. -
Combine:
In a large bowl, add pasta base, chopped veggies, and eggs.
Pour over dressing and stir gently to coat everything evenly. -
Chill:
Refrigerate for at least 1 hour before serving for the best flavor.
Plan Notes
- Keto / Low Carb: 4–6g net carbs per serving (depends on pasta type)
- Weight Watchers: 3–5 points per serving (use light mayo and fat-free yogurt)
-
Slimming:
- Free if using fat-free yogurt + light mayo in moderation
- Syns: 1 syn per tbsp light mayo
Creamy & refreshing
Low-carb pasta swap keeps it guilt-free
Perfect for BBQs, picnics, or meal prep
Optional Add-Ins
- Chopped chicken, tuna, or ham for protein boost
- Grated cheese (Healthy Extra A)
- Chopped herbs like parsley or dill for freshness
