Zucchini Pasta Salad is a colorful and crunchy recipe that’s perfect for lunch or as a side for your favorite entree!
Italian zucchini salad is a healthy way to get in all your veggies for the day! This delightfully bright raw zucchini salad is a showstopper on a picnic or potluck table. It’s a fun summer salad that can be made any time of year!
Zucchini Pasta Salad
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Zucchini Pasta Salad
This raw zucchini salad has so many tasty ingredients tossed together with a vinaigrette dressing of your choosing. And did we mention it’s made in only three steps? We love the elegant look of spiralized zucchini and diced bells, tomatoes, olives, and cubes of salami, marinated together and served cold. Have it either alone or on a bed of greens.
Why not scoop zucchini salad into a low carb wrap for a delicious desktop lunch? Not able to spiral the zucchinis? Just use a vegetable peeler and make lengthwise ribbons. Easy peasy!
How To Make Raw Zucchini Salad
This salad is easy and super fun to make!
- Spiralize or peel the zucchini into ribbons.
- Combine remaining ingredients together in a large serving bowl and toss with dressing.
- Cover and chill at least one hour before serving. Garnish with extra Parmesan cheese or crumbled feta.
What To Do With Leftover Shredded Zucchini?
Zucchini is a keto lover’s dream! Don’t let any of it go to waste! We like to add shredded zucchini to soups, stews, and casseroles. Try these great ideas to use up leftover zucchini! Use it in this delicious chicken zoodle soup or a tasty zucchini lasagna. Or add leftover zucchini to a hearty keto chili.
Recipe Tips and Tricks
- Toss salad with half of the dressing before chilling in the refrigerator. It’s better to add more dressing later if needed than to overdress the salad.
- For visual appeal, cut the bell peppers into matchstick sizes (julienne), and slice the red onions into thin circles.
- Try fresh mozzarella balls (bocconcini) in place of cubed mozzarella for a different texture, and add chopped basil instead of chopped parsley.
- Experiment with halves of kalamata olives instead of sliced black olives for a tangy flavor!
- PRO TIP: Make a chiffonade of fresh basil by stacking basil leaves on top of each other. Roll up the stack from the bottom of the leaves to the top and slice the roll from one end to the other, about ¼” wide. Separate ribbons and add to the salad.
How To Store Leftover Zucchini Pasta Salad
- Keep salad covered in the refrigerator and it will last about 3 days.
- Before serving, drain any extra liquid from the salad and stir thoroughly. Season with salt and pepper and extra dressing if necessary and serve.
Other Low Carb Sides
- Oven Baked Spaghetti Squash – easy and delicious!
- Sauteed Kale With Garlic & Lemon – so fresh and simple
- Air Fryer Roasted Broccoli – 15 minute recipe!
- Almond Pesto Zoodles – spiral zucchini recipe
- Broccoli Bacon Cheese Salad – quick and easy.
Zucchini Pasta Salad
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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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