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Mar 06, 2022 2 min read

This creamy macaroni salad is easy to make and simply satisfying. The creamy dressing, satisfying pasta, and crunchy vegetables blend together to make the perfect cold lunch or dinner. With Great Low-Carb Pasta - Elbows, the recipe is high in protein and low in carbohydrates. It’s pasta salad on a keto diet!

Like most pasta salads, you can vary it in all kinds of ways depending on your preferences and which ingredients you have on hand. These are some ideas.

  • Using ½ cup of olive oil and ⅓ cup of mayonnaise instead of ¾ cup of mayonnaise
  • Choosing any thinly sliced or chopped crunchy vegetables, such as red, green, or yellow bell pepper, jicama, or cucumber, in addition to or instead of the radishes and celery.
  • Cutting calories and fat by using 6 egg whites instead of 4 whole eggs, and using ⅔ cup of light mayo instead of ¾ cup of full-fat mayo.
  • Stirring in chopped spinach or arugula.
  • Adding in 1 cup of cooked diced chicken breast or imitation crab, or ¾ cup of chopped ham or canned tuna.
  • Mixing in diced jalapeno or red pepper flakes to add heat.

You can serve this pasta salad immediately after making it, or you can let it chill in the refrigerator first. Just cover it before putting it in the fridge.

This low-carb southern pasta salad with elbow macaroni makes a great one-dish supper on its own or over a bed of lettuce. Or you can serve it with a burger, roasted chicken or baked “fried” chicken, or a fruit salad with nuts. It is also a fabulous choice to have for lunch the next day.

Recipe for Low-Carb Southern Pasta Salad with Elbow Macaroni

Makes 4 servings

Prep time: 15 minutes

Cook time: 10 minutes


  • 1 package of Great Low-Carb Pasta - Elbows
  • 4 hard-boiled eggs, peeled and chopped
  • ½ cup of diced red onion
  • ½ cup of celery, thinly sliced
  • ½ cup of fresh radishes, thinly sliced
  • ¾ cup of mayonnaise
  • 1 tablespoon of dijon mustard
  • 2 tablespoons of lemon juice
  • 1 teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of paprika
  • Salt and pepper to taste
  • 2 tablespoons of freshly chopped parsley or mint as a garnish


  1. Cook the Great Low-Carb Pasta - Elbows according to the instructions on the package. Boil water, add the pasta, and cook for 10 to 12 minutes or until nearly al dente. Drain the pasta, rinse it with cold water, drain it again, and set aside in a large mixing bowl.
  2. In a small bowl, whisk together the mayonnaise, dijon mustard, lemon juice, onion powder, garlic powder, paprika, salt, and pepper.
  3. Add the eggs, red onion, celery, and radishes to the large bowl with the pasta. Stir to combine.
  4. Pour the dressing over the pasta mixture. Stir so the dressing coats the pasta evenly. Add the parsley or mint on the top. 
  5. Serve the pasta salad immediately or refrigerate it for an hour or overnight, covered.
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