This low carb pasta salad is a wonderfully filling dish, with Italian flavors that everyone will enjoy! Cook the pasta according to the packet instructions - about 10 minutes in boiling water. For the last minute of cooking time, add in the asparagus. Drain and rinse in cold water.
Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine. Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.
Add in olive oil, vinegar, oregano and toss to combine. Add in the cooled pasta and season to taste with salt and freshly ground black pepper. Top tip: chill the salad for 1 hour before serving to allow the flavors to mingle (optional, but highly suggested!)
Here are the basic steps: Arrange the arugula, red onions, and olives in a serving bowl or on a serving plate. Mix the oil and the vinegar and drizzle the mixture all over the vegetables. Sprinkle the salad with kosher salt and black pepper. Now, top it with shaved parmesan cheese. That's it! Truly easy. This is such a pretty salad.