Zucchini “Pasta” Salad
Fresh zucchini takes the place of pasta in this summer salad.
Prep Time: 10 minutes
Total Time: 20 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Total Time: 20 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 2-3 medium zucchini
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 3 cloves garlic, pressed
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1-2 teaspoons sugar
- 8 ounces mozzarella balls, halved
- 4 ounces salami, diced
- 3 ounces black olives, sliced
- 1 cup sweet cherry tomatoes, halved
- ½ medium red onion, very thinly sliced
- 6-8 pepperoncini pickled peppers, sliced
- ⅓ cup fresh basil, slivered
Instructions
- Using a spiralizer or vegetable peeler, spiralize zucchini vertically into thin, noodle-like strips. Drain on paper towels for about 10 minutes. (It’s important to allow the zucchini to “sweat out” excess moisture before adding the other ingredients. The process of peeling opens the squash to release some of its high moisture content.)
- In a small bowl, whisk together oil, vinegar, garlic, salt, pepper and sugar.
- Toss zucchini noodles with mozzarella, salami, olives, tomatoes, onion, peppers and basil, and coat well with dressing. Serve immediately.
Love this Zucchini “Pasta” Salad recipe? Try our Fresh Basil Pasta Salad or our Spring Green Tortellini Pasta Salad!
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