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Keto Antipasto Salad made with cauliflower instead of pasta

Keto Antipasto Salad

This easy Keto Antipasto Salad is packed full of Italian meats, cheeses, and vegetables for a delicious low carb side dish that is perfect for parties!
Course Side
Cuisine American
Keyword antipasto salad, cauliflower recipe, keto side dish, low carb side dish
Prep Time 20 minutes
Cook Time 5 minutes
Marinate 1 day
Total Time 1 day 25 minutes
Servings 8
Calories 444kcal
Author Kat Jeter & Melinda Caldwell


  • 1 head Cauliflower approximately 4 cups florets
  • ½ pound Genoa Salami cut into bite size pieces
  • ½ pound Prosciutto cut into bite size pieces
  • 3 ounces Pepperoncinis
  • 5 ounces Roasted red peppers
  • 13.75 ounces Artichoke Heart quaters drained
  • 3 ounces Black olives
  • 8 ounces Fresh mozzarella we used small balls or you can cut into bite size cubes.
  • 5-6 leaves Fresh Basil



  • In a small bowl whisk together the dressing ingredients. Set aside.
  • Cut cauliflower into bite-size florets and place them in a pot with approximately 1 inch of water. Place lid on the pot and bring to a boil steaming the cauliflower for 3-5 minutes until it is slightly tender.
  • Drain the cauliflower and pat dry. Place in a gallon size resealable bag, or a resealable container and pour half of the dressing over it. Place in refrigerator to marinate for at least 1 hour or overnight.
  • Next day toss all ingredients together and pour remaining dressing over the antipasto salad.
  • Chill until ready to serve.



Calories: 444kcal | Carbohydrates: 10g | Protein: 19g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 1842mg | Potassium: 478mg | Fiber: 4g | Sugar: 3g | Vitamin A: 884IU | Vitamin C: 62mg | Calcium: 196mg | Iron: 2mg