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Zucchini Noodle "Pasta" Salad

  • 15 m
  • 15 m
Robin Bashinsky
“This healthy zucchini noodle salad has all the flavors you love in a classic Mediterranean pasta salad but we've swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs and gluten-free. Serve it with grilled chicken or fish for a light and healthy summer dinner.”


    • 5 tablespoons extra-virgin olive oil
    • 3 tablespoons red-wine vinegar
    • 2 tablespoons chopped fresh oregano
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon crushed red pepper
    • 1 small shallot, chopped
    • 1 clove garlic, grated
    • 16 ounces spiralized zucchini noodles (see Tip)
    • 3 cups halved cherry tomatoes
    • ⅓ cup pitted Kalamata olives
    • ¾ cup shaved Parmesan cheese, divided


  • 1 Whisk oil, vinegar, oregano, mustard, crushed red pepper, shallot and garlic in a large bowl. Add zucchini noodles, tomatoes, olives and half the Parmesan; toss gently to coat. Divide evenly among 4 bowls; sprinkle with the remaining Parmesan.
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