Zucchini Noodle Spaghetti Salad

 

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Add zucchini, bell pepper, tomatoes, cucumber and red onion into a large salad bowl. In a small bowl whisk together the dressing ingredients. Pour dressing over salad and toss to combine.

Taste and add additional salt and pepper if needed. How to make this spaghetti salad. Start by spiralizing 4 large zucchini, or thinly slicing them with a vegetable peeler. Chop a large tomato, 2 large carrots, 1/2 a red onion, 2 cups of broccoli, and adding them all to a large bowl. Directions Add zucchini, bell pepper, tomatoes, cucumber and red onion to a large salad bowl.

In a separate small bowl, whisk together dressing. In a large salad bowl combine zucchini, bell peppers, tomatoes, cucumbers and red onions. In a small bowl whisk together dressing ingredients. Pour dressing over salad and toss to combine. Add salt and pepper to taste if necessary.

2 days ago · Transfer the noodles a large serving bowl along with the roasted tomatoes and corn, and add the remaining fresh tomatoes and corn, the zucchini, arugula, avocado and scallion. Zucchini Noodle “Pasta” Salad Be the first to rate & review! This healthy zucchini noodle salad has all the flavors you love in a classic Mediterranean pasta salad but we’ve swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs and gluten-free. Serve it with grilled chicken or fish for a light and healthy summer dinner. A classic caprese salad gets a little make over adding in zucchini noodles to give it a little something extra in that bite.

Smooth mozzarella, perfectly ripe and sweet cherry tomatoes and fresh basil make this salad a winner every time you make it. Low Carb Caprese Zucchini Noodle Pasta Salad Easy Homemade Italian Dressing. Use a spiralizer to make the zucchini noodles, according to manufacturer’s instructions. Alternately, you can use a mandoline or vegetable peeler.

In a large bowl, combine zucchini noodles, corn, tomatoes, avocado, goat cheese, and basil. Toss to combine. diced onion, zucchini, Tabasco Sauce, olive oil, chicken, salt and 1 more Tomato & Zucchini Pasta Salad With Red Onion Vinaigrette The Cheerful Kitchen extra-virgin olive oil, scallions, red onion, plum tomatoes, pepper and 6 more Spring Pea and Zucchini Pasta Salad Lively Table. Place your zucchini noodles in a bowl with the artichoke hearts, tomatoes, provolone cheese, salami, red onion and black olives.

Pour the dressing over the pasta salad and toss to combine thoroughly. Refrigerate for at least 15 minutes (best if left for 3-4 hours) to let the dressing soften the zucchini. Transfer to a serving bowl.

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Or whip up my delicious Ribbon Pasta Salad: Use a vegetable peeler to create long pasta-like zucchini strands, and toss with a squeeze of lemon juice, a touch of grated Parmesan (if you’re not sensitive to dairy), and preferred seasonings to taste.

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A combination of feta, scallions, dill, and garlic nicely balanced the zucchini flavor without overwhelming it.

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In a mixing bowl, stir together the zucchini, bread crumbs, Parmesan, melted butter, mozzarella, oregano, garlic, salt, pepper, and remaining W4 cup stock.

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In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest, pecorino, salt, and pepper.

“How to eat a peach: Menus, stories and places” by Diana Henry
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Mix the zucchini noodles with the pesto when you are ready to serve, otherwise keep them separate because the salt from the sauce will soften the noodles.

“Mama Glow” by Latham Thomas
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Place the zucchini, squash, eggplant, mushrooms, shallot halves, Sherry vinegar, thyme, ¼ cup of the oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper in a large bowl; toss to combine, coating all the vegetables.

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Pour the pesto over the zucchini noodles and toss until they are evenly coated.

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Put the zucchini in a freestanding pasta colander set over a large bowl, and sprinkle liberally with salt.

“Essentials of Classic Italian Cooking: A Cookbook” by Marcella Hazan
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Toss half the pesto with the zucchini noodles, adding more pesto as needed until the noodles are well coated.

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Transfer the pasta to a large bowl and toss with the artichoke mixture.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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25 comments

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  • And that vagetti lol i have to have that bigass veggie sharpener �� yay! And i found one at Bed Bath and Beyond at about $10 bucks and for which i have a coupon! Woot!

  • Just made the Mediterranean…absolutely delicious! Tweaked it a little by adding mushrooms (cuz I love em)! Even my husband who isn’t a fan of 90% of the ingredients tried it and liked it! Thanks Dani for sharing such healthy, yummy and vibrant recipes! Hugs!

  • A delicious and easy to make zucchini noodles recipe i have ever tried. Thanks for sharing this recipe. Also here i have an article on a special zucchini noodles recipe. Check out the recipe here: https://www.recipespack.com/easy-zucchini-noodles-with-peanut-sauce/

  • This salad looks awesome. On the menu for tomorrow for sure! BTW, I have been looking everywhere for this type of salad bowl. Please, where can one find them?

  • Thank you for this Dani. I love pasta but it always makes me sick, I tried the zoodles and I absolutely love them. These recipes will make it a lot more fun. <3

  • Team Mediterranean for sure!! Love the ideas and thanks for the inspiration, i always want to eat better after watching your videos. Also i made the turmeric baked chicken and was a mayor HIT at my house!!

  • Those aren’t “noodles”, they’re just pieces of shredded zucchini.

    Noodles are made from dough. I you make some king of pasta dough that included zucchini, you could make zucchini noodles from that.

  • Dani! You’re so beautiful and your channel is so inspiring! I wish you were my BFF and I could invite myself over to dinner at your house every night! Team Mediterranean!

  • Hey Dani, before this video starts, I can see its awesome. How simple is this? Looks so so easy. Thank you again. I am going love making this one. My Dr wants me to eat less animal products, this one nails it

  • I’m definitely on the Mediterranean team. I’m looking for something to do with my great zucchini harvest, so this post was right on time.

  • Cheese �� would be a horrible idea, as it increases breasts cancer by at least 53%, and the microwave literally ruins the nutrients in food, and as for olive oil, it should never be used to cook with, as once it’s heated up it becomes toxic. I know you mean well, and I appreciate you. But we must be very careful how we treat our temples ( bodies ), they are very sacred.

  • I love veggies and everything like that but I feel like I’m never full and get a crazy appetite:(( I think because of the fact it is low calories.. but what do I do:0

  • Mediterranean all the way! I made this last night delish! Bought a spiralizer just for this recipe. I subbed red peppers for tomatoes and added a boiled egg for a little more protein. I can’t wait for lunch today!

  • Any cook that offers to use a microwave in their publicly shared announcements should be closely examined and voluntarily removed from the use of any public platform. Please. May be google the microwave effect on anything? You should be curious enough to know what you are suggesting. The goal always should be to improve the health or your fan base, since clearly “we are what we eat”.

  • they will never replace pasta. that being said, they do help in cutting your pasta portion. i go halfsies on zoodles and pasta, which in turn cuts the calories in half. i used to just cube zucchini in my red sauce, but this is better.

  • Thanks for this video…I had no idea how to cook them but had bought a spiralizer and wanted to try them. I cooked mine with the oil and garlic and they were perfect. ��

  • hi dani so glad ilookedyou up again as Verizon stopped doing emails is whyb you couldnot reach me but am all set I don’t know what is the best spiralizer to get

  • Our local publix has started selling Zoodled zucchini, carrots, sweet potato, etc. I can’t wait to try them. Plus, I can try them out before I buy the Zoodler. But seriously, who WOULDNT want to Zoodle stuff?��

  • Loved your recipe and definitely trying it today. But I had to fast forward. I like vids that get straight to the cooking. Subscribed and thank you!!

  • Here in the uk we call them courgettes. So I guess they’re called coodles ��Great video. Thanks for the help. I’m about to make some for my tea tonight

  • Oh my gosh. Both of these fantastic recipes will be on my regular menu. Love zoodles. I have the Paderno model I got from Amazon and it’s nice but next time I’ll get the Inspiralizer. Love your C&D YouTube channel and OF COURSE I’ve subscribed. Your bloopers are funny!! Since I have most of the ingredients in place I guess I’m on Team Mediterranean but I’ll definitely be trying both. Thank you for all your hard work to make this channel so good.

  • Let’s give the peanut salad a bit of love reminds me of something I used to obsess about at a popular restaurant in the 90s, but yours is much healthier and fresh.

  • I want to use them with a cajun seafood dish… trying to stick to my keto plan but still think i should have something special for the holidays… i hope it works well with the dish.. I’m kind of a veggie freak so ill probably like them with a little seasoning but one can never tell when combining with traditionally made dishes

  • I’ve already made the creamy zucchini noodle salad and both my husband and I loved this recipe. I’m now going to make the mediterranean zucchini noodle salad. Thanks for the yummy recipes!

  • Are zoodles easier to use with the veggi thing than with potatoes. I tried making potato noodles it kept getting stuck and i cut my damn thumb