Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Controlled carb elbow pasta

  2. 2 cups 292g / 10oz Cauliflower - broken small Florets

  3. 1/2 cup 118ml Mayonnaise

  4. 2 tablespoons 30ml Dijon mustard

  5. 1 Sugar substitute

  6. 1/3 cup 36g / 1 1/3oz Chopped celery

  7. 1/4 cup 36g / 1 1/3oz Chopped dill pickle

  8. 1/4 cup 59ml Sliced pimiento-filled green olives Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare pasta according to package directions. During the last 8 minutes of cooking time, add cauliflower florets. When pasta and cauliflower are tender, drain into a colander and rinse under cold water. In a large serving bowl, mix mayonnaise, mustard and sugar substitute. Add celery, pickle and olives. Fold in pasta and cauliflower. Mix gently until all ingredients are combined. Season to taste with salt and pepper. This recipe yields 4 servings. Carbohydrates: 9.5 grams Net Carbs: 4 grams Fiber: 5.5 grams Protein: 16 grams Fat: 24 grams Calories: 314 Description: "Mixing pasta and cauliflower gives this traditional summer dish a fresher flavor and more interesting texture."


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