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Zucchini Pasta Salad
You can enjoy this raw zucchini salad served cold for a quick lunch or as a side to your favorite entree.
Course
Salad
Cuisine
American, Italian
Prep Time
20
minutes
Refrigerate
1
hour
Total Time
1
hour
20
minutes
Servings
4
servings
Calories
329
kcal
Author
Holly
Equipment
Spiralizer
Ingredients
2
pounds
zucchini
about 2 medium
2
ounces
salami
chopped
1
cup
mozzarella cheese
cubed
½
cup
black olives
sliced
1
cup
grape tomatoes
halved
½
green bell pepper
diced
½
red bell pepper
diced
⅓
cup
red onion
diced
⅓
cup
parmesan cheese
shredded
3
tablespoons
fresh parsley
chopped
½
teaspoon
Italian seasoning
salt & pepper
to taste
½
cup
bottled Italian vinaigrette dressing
Instructions
Spiralize zucchini using the larger blade on a spiralizer. (see note if you do not have a spiralizer).
Combine all ingredients in a large bowl and toss well to combine.
Refrigerate 1 hour before serving tossing occasionally.
Notes
If you do not have a spiralizer, use a vegetable peeler to peel strips of the zucchini lengthwise to make ribbons.
Nutrition
Calories:
329
kcal
|
Carbohydrates:
17
g
|
Protein:
16
g
|
Fat:
23
g
|
Saturated Fat:
8
g
|
Cholesterol:
39
mg
|
Sodium:
1207
mg
|
Potassium:
873
mg
|
Fiber:
4
g
|
Sugar:
12
g
|
Vitamin A:
1858
IU
|
Vitamin C:
82
mg
|
Calcium:
304
mg
|
Iron:
2
mg