Zoodle Pasta Salad
Pasta salads are basically the epitome of childhood summer barbecue recipes. I bet every mother had one, recipe slightly different from the rest.
As a kid, I always loved the super creamy mayonnaisey ones, but yet my mom always made a vinegrette version. I never understood it!
But now I get the vinegrette love. There is so much more flavour in there especially if you let the whole thing marinate for a couple hours.
Plus what a delicious way to pack in some extra veggies while still eating “pasta” – right?!
After making my own version for a family gathering earlier this year, I knew I had to further “Healthfully Heather” customize it. Enter – the zucchini noodles!
You don’t even need to cook them, making this way easier than your standard pasta version – no cook or cooling time needed. Yet the spiralized zoodles still give you almost the same feeling.
Make this the day before and let the flavours sink in over night, and enjoy!
Zoodle Pasta Salad
Ingredients
- 1 Zucchini
- 1 large Tomato diced
- 1/2 Cucumber diced
- 2 Shallots diced
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1.5 tsp Oregano dried
- 1/2 tsp Parsley dried
- 1/4 tsp Garlic Powder
- pinch Sea Salt & Pepper to taste
- 1/4 tsp Dijon mustard
Instructions
- Peel the zucchini and cut off the ends. In order to create short noodles, like half moons, cut zucchini along the long side half-way through. Using a vegetable spiralizer with the thick noodle setting, spiralize into noodles.
- In a large bowl, mix the zoodles, tomato, cucumber, and shallots together.
- In a small bowl or jar, combine all dressing ingredients and mix well until fully combined.
- Pour dressing over vegetables, mixing well until evenly distributed.
- Serve immediately or allow to marinate in the fridge for several hours for more depth of flavour. Enjoy!
