Low-Carb Garden Ranch Pasta Salad with a Spicy Kick

When you think of pasta salad, you probably picture the classic picnic version—mayo-heavy, a little bland, and easily forgotten on the table. But this Low-Carb Garden Ranch Pasta Salad changes everything. It’s crisp, colorful, and bursting with fresh flavor thanks to crunchy celery, shredded carrots, zucchini, mushrooms, black olives, cheddar cheese, and savory cubes of salami. The low-carb corkscrew pasta makes it light yet filling, perfect for anyone looking to enjoy pasta salad without the carb overload.

But the real magic comes from two key ingredients:

• Primal Palate Garden Ranch Seasoning Mix → adds an herby, tangy ranch depth that ties everything together.

• Diced Hot Cherry Pepper Hoagie Spread → brings just the right touch of heat and zing to wake up every bite.
  

Together, they transform this pasta salad into a bold, crave-worthy dish that’s anything but ordinary.

Why You’ll Love This Recipe:

• Low-carb & keto-friendly

• Packed with fresh vegetables and protein

• Perfect balance of creamy ranch flavor with a spicy twist

• Great for BBQs, potlucks, or meal prep
  

Serving Suggestions:

This pasta salad shines as a side dish next to grilled chicken, steak, or burgers, but it’s also hearty enough to enjoy as a meal on its own. Chill it for at least 30 minutes before serving to let the flavors meld together—it only gets better with time.

If you’re ready to upgrade your pasta salad game, this is the one to try.

Low-Carb Garden Ranch Pasta Salad with a Spicy Kick

Low-Carb Garden Ranch Pasta Salad with a Spicy Kick

Ingredients:

• 4 oz Carba-Nada low-carb pasta (Cavatappi/rotini style)

• 2 tablespoons olive oil

• 1 tablespoon white balsamic vinegar (more to taste)

• 1 to 2 tablespoons Primal Palate Garden Ranch Seasoning Mix (Use Discount Code: DEBBIE)

• ½ cup shredded carrots

• ½ cup celery, diced

• ½ cup fresh zucchini, diced

• 1 small can whole mushrooms, drained and halved if large

• ½ cup black olives, sliced

• 2 tablespoons Cento hot cherry pepper hoagie spread (or more if you like heat)

• ½ cup cheddar cheese, cubed

• ½ cup salami or pepperoni, cubed
  

Instructions:

1. 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.

2. Mix dressing: In a large bowl, whisk together olive oil, white balsamic vinegar, and Garden Ranch Seasoning Mix until well combined. Stir in the cherry pepper spread.

3. 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.

4. 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.