Bring 8 cups water to a rolling boil and add enough salt so it tastes like the ocean (about 1 1/2 tablespoons).
Add gnooda and stir immediately. Cook for 5-7 minutes (p.s. expect a bit of foam!), strain, and set aside to cool while you prepare the salad.
Add tomatoes, cucumber, onion, olives and feta cheese to a large bowl. 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!)
Please note that nutrition facts were estimated for the keto pasta (3g net carbs a serving!), with the salad ingredients. So a generous serving comes out to just 5g net carbs, but be mindful that this will vary depending on how many veggies you add.