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Zoodle Pasta Salad

Pasta salad recipe with tomato, cucumber, and greek dressing using zucchini noodles instead of pasta.
Prep Time15 mins
Cook Time0 mins
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: Dairy Free, Gluten Free, Paleo, Salad, Side Dish, Vegan, Vegetables, Vegetarian
Servings: 2

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!

Notes

If you don't have a vegetable spiralizer, skip cutting the zucchini lengthways. Instead use your vegetable peeler to create thin ribbons.