Italian Zucchini Pasta Salad
This recipe is one of my most popular recipes of all time! It’s so easy to throw together last minute, satisfies salty pasta salad cravings, it’s great for lunch meal prep, and, unlike most zucchini noodle dishes, it can last several days in the refrigerator without getting soggy (actually, it tastes even better on the second day, as the noodles absorb the flavors of the dressing.
We replace a rotini or macaroni pasta noodle and instead, make macaroni style zucchini noodles by slicing the zucchini halfway through lengthwise and then spiralizing on Blade C on the Inspiralizer. This yields c-shaped zoodles that work well for pasta salad style dishes, like this one.
This pasta salad is packed with all the classic Italian pasta salad ingredients, like meats, cheese, tomatoes, olives, veggies, and a simple red wine vinegar based dressing. It’s definitely one of those salads that you’ll be bringing over to every summer gathering and you’ll be the talk of the party – “Who brought THAT salad?!”
I love having this for lunch with a side of toasted crusted bread brushed with some olive oil and a glass of wine. It’s seriously the most satisfying meal! It’s also just great to have made in the fridge for snacking!
If you’re dairy-free, you can totally omit the provolone cheese, but if you’re not, I really recommend it – it amps up the flavor of this dish. If you’re vegetarian, omit the meats and add in some white beans for protein. Make it yours!
Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Italian Zucchini Pasta Salad
Ingredients
- 2 medium zucchinis
- 1 cup quartered artichoke hearts drained, patted dry
- 1/2 cup cubed provolone cheese sliced into cubes
- 1/2 cup thick sliced salami sliced into half moons
- 1/2 red onion sliced thinly
- 1 cup halved cherry tomatoes
- 1/2 cup halved medium black olives
- For the dressing
- 1.5 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/8 teaspoon red pepper flakes
- salt and pepper to taste
Instructions
- Slice your zucchinis halfway through and then spiralize them, using Blade B.
- Place your zucchini noodles in a bowl with the artichoke hearts, tomatoes, provolone cheese, salami, red onion and black olives.
- Pour the dressing over the pasta salad and toss to combine thoroughly. Refrigerate for at least 15 minutes (best if left for 3-4 hours) to let the dressing soften the zucchini.
- Transfer to a serving bowl.
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