Today we’re going to continue on our quest to fine the perfect low carb noodle. So far we’ve tried all different kinds of low carb noodles. From shirataki to edamame to homemade egg noodles to kelp noodles, we’ve worked our way through what the low carb world has to offer, and had some good successes I think.
So today I came up with a classic macaroni salad that uses Great Low Carb Bread Co.’s penne noodles.
These noodles have 7g net carbs per serving, and are made of pea protein, oat fiber, wheat fiber, egg whites, wheat gluten and semolina. They don’t quite get as soft as regular noodles do. They act more like wheat or gluten free noodles. You can tell something is different, but you aren’t quite sure what.
But, no matter.
Once you add a mess of low carb vegetables and a creamy dressing, you won’t be able to tell the difference. You can bring this salad to a picnic and it would totally pass as normal macaroni salad.
So let’s talk ingredients.
For this macaroni salad, you’ll need: low carb penne noodles, green bell peppers, grape or cherry tomatoes, fresh basil, cucumbers, scallions, red, orange or yellow bell peppers, and fresh parsley.
And for the creamy dressing, you’ll need: mayonnaise, olive oil, lemon juice, garlic, salt and pepper.
I thought about doing step by step instructions for this recipe, but then I decided against it.
I am confident that you guys know how to chop things up and mix them together. And those are basically the only instructions for this recipe. So in almost no time, you’ll have a bowl of real, honest to goodness, macaroni salad with only 5g net carbs.
All thanks to our new friend, Penne.
Real Low Carb Macaroni Salad
This is a recipe for real, honest to goodness, low carb macaroni salad. It uses Great Low Carb Bread Co.’s noodles, so each serving has just 5g net carbs.
- Prep Time: 10
- Cook Time: 18
- Total Time: 28 minutes
- Yield: 12 cups** 1x
- Category: Salad
- Method: Chopped
- Cuisine: American
7 cups (8oz dry) Great Low Carb Bread Co penne or rotini noodles
2 cups grape or cherry tomatoes, halved
2 cups red, orange or yellow bell peppers, (2 medium peppers), diced
1 cup cucumber (2 mini cucumbers), sliced
1 cup green bell peppers, (1 medium pepper), diced
1/2 cup scallions, (7 scallions), white and light green parts sliced
1/4 cup fresh basil, sliced thinly
1/4 cup fresh parsley, chopped
1 1/4 cup mayonnaise
6 tablespoons extra virgin olive oil
1/4 cup lemon juice or vinegar
1 clove garlic, whole
1/4 teaspoon salt
1/4 teaspoon back pepper
1. Bring a large pot of salted water to a boil. Add penne noodles and cook for 15-18 minutes until desired doneness*. Drain in a colander and cool it down with cold water. Add to a large bowl.
2. Chop the remaining ingredients for the salad and mix with the noodles. But hold back a few pieces of each vegetable and herb for a garnish.
3. Add all dressing ingredients to a blender or small food processor and process for 30 seconds until smooth.
4. Pour the dressing over the salad and mix well to coat. Sprinkle remaining herbs and vegetables on top.
*The instructions on the package say to cook them for 10 minutes, but when I made them, it took 18 minutes to get them soft enough.
**This recipe is meant to be a large amount to bring to picnics and parties, so it has 12 (1 cup) servings. But it’s easy to cut the recipe in half, or even a quarter, if you aren’t feeding a crowd.
- Serving Size: 1 cup
- Calories: 295
- Fat: 26
- Carbohydrates: 12
- Fiber: 7
- Protein: 5
If you liked this low carb salad, then you might like my Lebanese, Creamy Radish and Cucumber or Italian Bread Salads.
I’ve included links to the specialty ingredients used in this recipe. You should know that these are Amazon Associates links, so I’ll receive a small commission if you buy something.4