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Layered Christmas Pasta Salad

The festive season is the perfect excuse for a little decadence, and this recipe both looks and tastes like nothing you've seen before (in the most delicious way possible!) 100% Keto-friendly, per serve it's ultra-low-carb thanks to our protein pasta, and the creamy mustard dressing that ties everything together is to die for.


  • 1 pack LOKA Protein Pasta

  • 2 tsp extra virgin olive oil

  • 4 middle bacon rashers, chopped

  • 1/2 small red cabbage, chopped

  • 420g corn kernels, drained

  • 2 baby gem lettuces, shredded

  • 2 large tomatoes, diced

  • 1 continental cucumber, diced

  • 3/4 cup grated tasty cheese

  • 2 green onions, thinly sliced

Creamy Mustard Dressing

  • 1 cup sour light cream

  • 1 cup traditional mayonnaise

  • 1 cup flat-leaf parsley leaves, chopped

  • 2 tbsp lemon juice

  • 1 tbsp wholegrain mustard


  • STEP 1 Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.

  • STEP 2 Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until golden. Drain on paper towel.

  • STEP 3 To make the creamy mustard dressing: Combine sour cream, mayonnaise, parsley, lemon juice and mustard in a bowl. Season with salt and pepper.

  • STEP 4 Place cabbage over the base of a 5-litre (20-cup-capacity) glass serving bowl. Top with corn, then half of the pasta. Spoon over 3/4 of the dressing. Arrange lettuce over dressing layer. Toss tomato, cucumber and remaining pasta together. Spoon over lettuce. Drizzle with remaining dressing. Sprinkle with bacon, cheese and green onion. Season with pepper. Serve.


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