Mediterranean Zucchini Pasta Salad
User Reviews
4.8
Mediterranean Zucchini Pasta Salad
Description
Mediterranean Zucchini Pasta Salad showcases zucchini transformed into pasta-like ribbons, providing a fresh, crunchy base. The addition of sliced red onion, artichoke hearts, olives, chickpeas, spinach, and tomatoes creates varied textures and Mediterranean flavors. The dressing, a blend of olive oil, red wine vinegar, lemon juice, oregano, parsley, garlic powder, and Dijon mustard, infuses the salad with a bright and herby zing, while salt and pepper are adjusted to taste. This salad can be tossed and served right away or refrigerated for later enjoyment, making it a flexible dish to prepare ahead.
The contrasting textures—from crisp zucchini to creamy feta cheese when included—add interest with every bite. The salad does not require cooking beyond preparing the dressing and spiralizing the zucchini, highlighting fresh ingredients and straightforward preparation.
This salad fits well as a refreshing side dish or a light main course during warmer months. It pairs nicely with grilled meats or can be served on its own for a vegetarian option.
Ingredients
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- 1 teaspoon oregano dried
- 1/2 teaspoon parsley dried
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
For the salad:
- 2 zucchini medium
- 1/2 onion thinly sliced, small; red variety
- 1 artichoke hearts quartered, drained, 14-ounce can
- 1/2 cup kalamata olives halved and pitted
- 1 chickpeas 15-ounce can, drained and rinsed
- 1/2 cup feta cheese optional, crumbled
- 2 cups baby spinach
- 1 cup cherry tomato halved
Instructions
- Make the dressing. In a medium bowl, whisk together the olive oil, vinegar, lemon juice, oregano, parsley, garlic powder, and mustard. Taste and season with salt and pepper.
- Make the salad. Slice the zucchini halfway through lengthwise, being careful not to pierce through the center. Spiralize the zucchini with Blade C and put them in a large bowl. Add the sliced onion, artichoke hearts, olives, chickpeas, feta (if using), spinach, and tomatoes to the bowl.
- Pour the dressing over the salad and toss well to combine. Serve immediately or refrigerate until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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