This low carb Greek pasta salad is perfect as a light and refreshing side dish and ideal for warmer weather. Using fresh flavours, this dish is loaded with classic Greek flavours.

Whether you choose to make this dish as an easy side or serve it at a summer party, this easy low carb Greek pasta salad is a no brainer when you just want fresh, flavoursome ingredients.

I'm a big fan of Greek Salad, it's easy, fresh and it's one of those recipes where I 90% of the time have the ingredients already sitting in my kitchen cupboards.

To make this a complete meal, I often also like to add grilled chicken. The hit of fibre from the konjac pasta and the hit of protein from the juicy chicken will sure enough leave you feeling full and satisfied.

Greek pasta salad made with konjac zero carb pasta

As for the pasta, in order to make it low carb, Primal, paleo & keto friendly, I've swapped out regular white pasta for our carb-free Fibrehydrate penne pasta which is made with konjac flour.

Konjac flour is made from the konjac root, which contains glucomannan, a form of viscous fibre. Most people will often assume that low calorie pastas will leave you feeling hungry and un-satisfied, but actually glucomannan works by expanding up to 50x in your stomach, which sets off your stretch receptors and send the hormone 'leptin' up to the brain, which tells us we're full!

When paired with your favourite ingredients, our Primal Living fibrehydrate pasta will make you fall back in love with food, especially pasta again!

This recipe is quick, easy & vibrant with fresh Greek flavours. I hope you and your loved ones love it as much as we do!

Easy low carb Greek pasta salad

Course: Main meal
Prep Time: 5 Minutes
 Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
  • 3 packets Fibrehydrate penne pasta (each packet has 2 servings)
  • 2 cups cherry tomatoes, diced
  • 1/2 red onion, sliced
  • 1/4 cup kalamata olives
  • 1 large cucumber, diced
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp dried oregano
  • 6 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Salt & black pepper, to taste
  • Parsley, to serve (optional)

Method

Begin by draining the Fibrehydrate penne pasta and rinsing well. As per instructions, cook the pasta and then set aside.

Add all of the salad ingredients to a bowl and toss well. Add the olive oil and vinegar and make sure to mix in well with the rest of the ingredients. Add the herbs and feta cheese (if intolerant, skip) and mix once again.

Now add the pasta into the salad and toss. Season with salt and pepper and place in the fridge for half an hour to let the flavours soak in.

Serve and enjoy!