Zucchini Pasta Salad
You can enjoy this raw zucchini salad served cold for a quick lunch or as a side to your favorite entree.
Servings 4 servings
Equipment
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: 329kcal | Carbohydrates: 17g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 1207mg | Potassium: 873mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1858IU | Vitamin C: 82mg | Calcium: 304mg | Iron: 2mg