Fresh Talian Zucchini Noodle Salad-A Light and Flavorful Delight
Talian Zucchini Noodle Salad it’s officially Spring we need something to look further into. I’ve got baby chickens coming and salads like this Zesty Italian pasta Salad.
Healthy Pasta Salad
L’ve put a lean and green spin on this classic recipe my mom used to make by give-and-take Talian Zucchini Noodle Salad pasta for ZUCCHINI pasta! Noodles made with zucchini. And it changed this salad.
One more way you could make this pasta salad super healthy and filled with protein is to swap in your favorite chickpea or lentil Talian Zucchini Noodle Salad pasta. I tend to go with Banza pasta or liberal as our family favorites.
Benefits of Using Zucchini Noodles
The zucchini noodles or “zoodle” are not only wonderful pasta but also make an excellent base for a salad!
When uncooked, these veggies have a great little bite while last tender but NOT mushy.
I’m all about that it’ll build up some of those boring greens we’ve been stuck in a rut with and you’ll be hungry this all spring and summer.
Italian Zucchini Pasta Salad
This recipe is one of my most popular recipes of all time. It’s so easy to throw together last minute, satisfies salty pasta salad cravings, it’s great for lunch meal prep, and, unlike most zucchini noodle dishes, it tastes even better on the second day, as the noodles absorb the flavor of the dressing.
We replace a rotini or macaroni pasta noodle and instead, make macaroni-style zucchini noodles by slicing the zucchini halfway through lengthwise and then spiralizing on Blade C on the Inspiralizer. This yields c-shaped zoodles that work well for pasta-style salad-style dishes, like this one.
This Talian Zucchini Noodle Salad pasta is packed with all the classic Italian pasta salad factors, like meats, cheese, tomatoes, olives, veggies, and a simple red wine vinegar-based dressing. It’s one of those salads that you’ll be bringing over to every summer gathering and you’ll be the talk of the party.
I love having this for lunch with a side of toasted crushed bread brushed with some olive oil and a glass of wine. It’s seriously the most satisfying meal. It’s also just great to have made in the fridge for snacking.
If you’re dairy-free, you can omit the provolone cheese, but if you’re not, I recommend it – it adds up the flavor of this dish. If you’re vegetarian, omit the add in some white beans for protein. Make it yours.
How to make Talian Zucchini Noodle Salad
Ingredients
- 2 medium zucchinis
- 1 cup quartered artichoke hearts drained, patted dry
- ½ cup cubed provolone cheese sliced into cubes
- ½ cup thick sliced salami sliced into half-moons
- ½ red onion sliced thinly
- 1 cup halved cherry tomatoes
- ½ cup halved medium black olives
- For the dressings
- 1.5 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ⅛ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Slice your zucchini muddle through and then bow them, using Blade B.
- Place your zucchini noodles in a bowl with the artichoke ticker, tomatoes, provolone cheese, salami, red onion, and black olives.
- Pour the dip over the Talian Zucchini Noodle Salad pasta and toss to mix closely. Cool for at least 15 minutes (best if left for 3-4 hours) to let the dressing soften the zucchini.
- Transfer to a serving bowl.
Conclusion
The “Italian Zucchini Noodles Salad” is a healthy, easy-to-make dish that bandy regular pasta for zucchini noodles. Packed with Italian factors and a tasty dressing, it’s all-round, great for meal prep, and a model for gatherings.
FAQs
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