No Pasta Pasta Salad

Name: No Pasta Pasta Salad (High-Protein Low-Carb)
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 medium red onion; 1/2 cup cherry tomatoes; 2 mini cucumbers; 1 cup mini sweet peppers, assorted colors; 1/4 cup sliced banana peppers; 2 light string cheese sticks; 1/4 cup turkey pepperoni; 4 oz oven roasted turkey breast, sliced; 1/2 cup zesty Italian dressing, or to taste

No Pasta Pasta Salad is a high-protein, low-carb chopped salad that swaps traditional pasta for fresh vegetables, deli meats, and cheese, making it ideal for meal prep and keto diets.

🌍American 🏷️No-pasta-salad 🏷️Chopped-salad 🏷️Keto-friendly 🏷️Low-carb High-protein

🏷️

🏷️Meal-prep

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TikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1/2 medium red onion
1/2 cup cherry tomatoes
2 mini cucumbers
1 cup mini sweet peppers, assorted colors
1/4 cup sliced banana peppers
2 light string cheese sticks
1/4 cup turkey pepperoni
4 oz oven roasted turkey breast, sliced
1/2 cup zesty Italian dressing, or to taste

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Instructions

1
Using a vegetable chopper or knife, dice the red onion, cherry tomatoes, mini cucumbers, mini sweet peppers, and banana peppers into small, uniform pieces.
2
Transfer all the chopped vegetables into a large container with a lid.
3
Next, chop the proteins. Dice the light string cheese, turkey pepperoni, and sliced oven-roasted turkey breast.
4
Add the chopped proteins to the container with the vegetables.
5
Pour the zesty Italian dressing over the salad ingredients. Use as much or as little as you prefer.
6
Secure the lid on the container and shake vigorously to combine all the ingredients and coat them evenly with dressing.
7
Serve immediately or store in the refrigerator for meal prep.

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Tips & Notes

Pro tips

Slice vegetables uniformly (about 1/4-inch) so they mix evenly and maintain consistent texture throughout the salad.
Dice the red onion finely and let it sit in the dressing for 5 minutes before tossing to mellow its sharpness.
Cube or slice the string cheese and pepperoni just before serving to prevent them from clumping or absorbing excess dressing.
Taste and adjust dressing amount — start with 1/2 cup and add more gradually; vegetables release water as they sit.

Substitutions

Turkey pepperoni → regular pepperoni, ham, or salami (same ratio)
Oven roasted turkey breast → rotisserie chicken, deli roast beef, or skip for vegetarian option
Mini sweet peppers → bell pepper strips or poblano (same volume)
String cheese → fresh mozzarella balls or cheddar cubes (same weight)

Storage & make-ahead

Store chopped vegetables and proteins separately in airtight containers for up to 3 days; add dressing and toss just before serving to maintain crunch.

Common Questions

Can I make this salad ahead of time?

Yes. Chop all vegetables and proteins, store separately in airtight containers for up to 3 days, then toss with dressing just before eating to prevent sogginess.

What can I substitute for turkey pepperoni?

Use regular pepperoni, ham, salami, or omit entirely for a vegetarian version. Adjust protein portions as needed.

Is this salad keto-friendly?

Yes. The recipe is naturally low-carb with no pasta. Check your Italian dressing label for sugar content; choose zero-sugar or low-sugar varieties to keep it keto-compliant.

How do I prevent the salad from getting soggy?

Keep the dressing separate until just before serving, and store chopped vegetables in a sealed container with paper towels to absorb excess moisture.

Can I scale this recipe for more servings?

Yes. Double or triple all ingredient amounts proportionally, keeping the dressing-to-vegetable ratio at roughly 1/2 cup dressing per 4-5 cups chopped vegetables.