Low-Carb Garden Ranch Pasta Salad with a Spicy Kick (Edit recipe)

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This Low-Carb Garden Ranch Pasta Salad is bursting with fresh flavor and a little kick of heat. Tender Cavatappi pasta is tossed with crisp celery, zucchini, shredded carrots, black olives, mushrooms, sharp cheddar, and savory salami for a colorful and satisfying bite. But what truly makes this pasta salad unforgettable are the two secret ingredients: Primal Palate Garden Ranch Seasoning Mix, which adds an herby, tangy depth, and a spoonful (or two) of diced hot cherry pepper hoagie spread, bringing just the right balance of heat and zing. Together, they transform a classic pasta salad into a bold, crave-worthy dish that’s perfect for picnics, potlucks, or easy weeknight meals.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 4

Ingredients

4 oz High Fiber Rotini Pasta - 3 Farm Daughters, any low carb pasta, corkscrew/rotini style
2 Tbsp Original Extra Virgin Olive Oil - Kosterina
1 Tbsp Vinegar, White Balsamic
1.5 Tbsp Organic Garden Ranch Seasoning Mix - Primal Palate
0.125 tsp White Ground Peppercorn - Texas Salt Co.
0.5 cup Carrots, shredded
0.25 cup Celery, diced
0.5 cup Zucchini, chopped or diced
0.5 cup Black Olives, sliced
4 oz White Mushrooms, canned, drained
2 Tbsp Hot Cherry Pepper Hoagie Spread - Cento
0.5 cup Cheddar Cheese, cubed
0.5 cup Beef Salami - US Wellness Meats, cubed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook pasta: Bring salted water to a boil. Cook the low-carb pasta until al dente according to package directions. Drain and rinse under cold water to stop cooking. Set aside.
Mix dressing: In a large bowl, whisk together olive oil, white balsamic vinegar, white ground pepper, and Garden Ranch Seasoning Mix until well combined. Stir in the cherry pepper spread.
Assemble salad: Add pasta, carrots, celery, zucchini, mushrooms, olives, cheese, and salami (or pepperoni) to the bowl with dressing. Toss until everything is evenly coated.
Chill & serve: Cover and refrigerate at least 30 minutes before serving to let flavors blend. Taste and adjust seasoning with extra vinegar, oil, or ranch mix as desired.

Notes

Add fresh parsley or basil for brightness. Swap cheddar with mozzarella cubes for a more Italian feel.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	349
Fat:	22 g
Carbohydrates:	12 g
Protein:	17 g
Cholesterol:	50 g
Sodium:	631 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.