Keto Penne Pasta Salad

The pasta salad that actually tastes like pasta salad. Make it a day ahead and watch it disappear at every cookout.

I didn’t realize how much I missed pasta salad until I made this one. It’s one of those foods that’s so tied to summer — cookouts, picnics, potlucks, lazy lunches on the patio — and going keto felt like it took it off the table for good.

Not anymore. This keto penne pasta salad is built on Pete’s Pasta, which keeps it low carb while still giving you that real, satisfying pasta bite. Then it’s loaded with everything that makes a great pasta salad great: salty Genoa salami, sweet cherry tomatoes, toasted pine nuts, and a garlicky mustard olive oil that ties the whole thing together. Honestly, nobody at the table would know it’s keto.

The best part is how well it holds up. Make it a day ahead and the flavors meld into something even better. It’s the kind of dish you bring to a gathering and end up getting asked for the recipe.

At 7.2g net carbs and 14.4g protein per serving — plus a generous 18.5g of fiber — this is a keto, low-carb, high-fiber side that works for cookouts, meal prep, or an easy summer lunch.

Why You’ll Love This Recipe

It tastes like real pasta salad. Pete’s Pasta gives you that genuine pasta bite without the carb load.
7.2g net carbs and 18.5g fiber per serving. Satisfying and gut-friendly.
Make-ahead friendly. It actually gets better overnight as the flavors meld.
Perfect for cookouts and potlucks. A keto side that even non-keto guests will love.
Simple ingredients, big flavor. The garlic-mustard olive oil does a lot of heavy lifting.

Ingredients You’ll Need

1 bag Pete’s Penne Pasta, cooked — cook according to package directions. This is what keeps the whole dish keto-friendly.
57g cherry tomatoes, quartered — about 5 tomatoes. Adds sweetness and freshness.
1.3 oz uncured Genoa salami, sliced into matchsticks — salty, savory little bites throughout.
2 scallions (29g), sliced on an angle — mild onion flavor and a pop of color.
1 tbsp (8g) Colman’s dry mustard — the secret to the tangy, sharp dressing.
1 tbsp chopped garlic — fresh, sautéed to mellow it out.
1.5 oz (42g) pine nuts, toasted — buttery crunch. Don’t skip the toasting.
¼ cup good quality olive oil — since it’s a star ingredient, use a good one.
Salt and pepper to taste

How to Make Keto Penne Pasta Salad

Step 1: Cook the Pasta

Cook the Pete’s Penne Pasta according to the package directions. Drain and let it cool while you make the dressing.

Step 2: Make the Garlic-Mustard Oil

In a frying pan, add the chopped garlic and olive oil. Sauté over medium heat until the garlic becomes fragrant, about 1 minute. Don’t let it brown — you just want to mellow and infuse it.

Step 3: Add the Mustard and Pine Nuts

Add the Colman’s dry mustard and the toasted pine nuts to the pan. Stir to combine into a fragrant, garlicky oil.

Step 4: Combine Everything

Add the cooked pasta, cherry tomatoes, salami matchsticks, and sliced scallions to a large bowl. Pour over the garlic-mustard oil mixture and toss until everything is well coated. Season with salt and pepper to taste.

Step 5: Chill and Let the Flavors Meld

If you can, make this a day ahead. Cover and refrigerate so the flavors have time to meld — it makes a real difference. Serve chilled or at room temperature.

Expert Tips for the Best Results

Toast the pine nuts. This is the step people skip, and it’s a mistake. Toasting brings out their buttery, nutty flavor and adds a crunch that raw pine nuts just don’t have.
Don’t brown the garlic. You want it fragrant and mellow, not browned and bitter. One minute over medium heat is plenty.
Use good olive oil. Since the oil is a star ingredient and not just a cooking medium, the quality really shows. Use one you’d be happy to taste on its own.
Make it a day ahead. Pasta salad is one of those dishes that genuinely improves overnight. The flavors settle and deepen.
Taste before serving. Pasta salads often need a little extra salt and pepper after chilling, since cold mutes flavors. Adjust right before serving.

Variations & Substitutions

Swap the salami for prosciutto, pepperoni, or crispy bacon.
Add cheese — cubes of fresh mozzarella or shaved parmesan work beautifully.
More veggies — sliced olives, roasted red peppers, or fresh arugula all fit right in.
Swap the pine nuts for toasted walnuts or slivered almonds if pine nuts aren’t your thing.
Add fresh herbs — torn basil or chopped parsley brighten it up.
Make it spicier with a pinch of crushed red pepper flakes in the oil.

Storage & Meal Prep

Use your nose on this one — keep it until it either smells off or you don’t want to look at it anymore.

Refrigerator: This salad keeps well covered in the fridge, and as mentioned, it actually tastes better on day two. Perfect for making ahead.

Meal prep: Make a batch at the start of the week and portion it out for easy grab-and-go lunches. It holds up beautifully for several days.

Make-ahead for events: This is the ideal dish to make the night before a cookout or potluck. One less thing to do on the day, and it’ll taste better for the wait.

Nutrition Information (Per Serving)

Makes 6 servings.

Calories: 315
Fat: 26.8g
Carbs: 25.7g
Fiber: 18.5g
Net carbs: 7.2g
Protein: 14.4g

Frequently Asked Questions

What is Pete’s Pasta? Pete’s Pasta is a low-carb, high-fiber pasta that lets you enjoy real pasta dishes while staying keto. The high fiber content is what keeps the net carbs low — this recipe comes in at 7.2g net carbs per serving with a generous 18.5g of fiber.

Why is the fiber so high in this recipe? The fiber comes primarily from the Pete’s Pasta, which is formulated to be high in fiber. That’s what allows the net carbs to stay low even though the total carbs are higher.

Can I make this ahead of time? Yes — and you should. This pasta salad genuinely tastes better when made a day ahead, because the flavors have time to meld together. It’s one of the best make-ahead dishes there is.

What does Colman’s dry mustard do here? Colman’s dry mustard adds a sharp, tangy bite to the garlic oil that wakes up the whole dish. It’s more concentrated and punchy than prepared mustard, which is exactly what this salad needs.

Can I serve this warm? It’s designed to be served chilled or at room temperature, like a classic pasta salad. You can eat it warm right after making it, but it really shines after a chill in the fridge.

Is this good for cookouts and potlucks? It’s perfect for them. It travels well, holds up at room temperature, makes 6 servings, and tastes even better made ahead — everything you want in a potluck dish.

If you make this, tag @ketowilder on Instagram — I want to see it on your table.