Servings: 12

Ingredients:

Pasta Salad 

• 1 box Kaizen low carb fusilli pasta 

• 1 tbsp avocado oil 

• ½ pepperoni or salami, chopped into bite sized pieces 

• ½ cup red onion, diced 

• 1 pint cherry tomatoes, cut into halves

• 1 can black olives, cut into bite sized pieces  

• 1 cup mozzarella balls or omit cheese for a dairy free recipe, cut into bite sized pieces 

• 2 tbsp chopped parsley 

• 2 tbsp chopped cilantro 

Vinaigrette

• ½ cup avocado oil or olive oil

• ½ cup red wine vinegar

• 2 cloves garlic, minced

• 2 tbsp Choczero sugar free honey

• 1 tbsp italian seasoning

• Salt and pepper to taste 

Directions:

1. Place a large pot of water on the stove and bring to a boil. Cook your pasta according to the package. Mine only took 5 mins. Drain pasta and rinse with cold water. 

2. As the pasta is boiling, make your vinaigrette by adding all of your ingredients into a small bowl. 

3. In a large serving bowl, add your cooked pasta and rest of the ingredients. Top with your vinaigrette and mix thoroughly.

4. Place in the fridge for a few hours for all of your flavors to mesh together.

5. Serve cold.

Nutrition:

Nutrition per serving:

• Calories - 336

• Fat - 30g

• Protein - 11g

• Total Carbs - 12g

• Net Carbs - 6g

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