Al Fresco Zucchini Pasta Salad
Try this Al Fresco Zucchini Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 teaspoon dijon mustard
- 2 tablespoons extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon italian seasoning
- salt and black pepper to taste
- 3 medium zucchini spiralized noodles trimmed
- 1 large carrot spiralized using blade c noodles trimmed
- 1 medium yellow bell pepper diced
- 1/8 easpoongarlic powder
- 1 1/2 cups fresh broccoli flowerets
- 1 (28 ounce) can tuttorossoâ® diced tomatoes in rich drained
- Carbohydrate 3.68613833334346 g
- Cholesterol 0 mg
- Fat 2.35151666666667 g
- Fiber 0.926249970992406 g
- Protein 1.01194166666667 g
- Saturated Fat 0.325646166666667 g
- Serving Size 1 1 Serving (79g)
- Sodium 793.253666667173 mg
- Sugar 2.75988836235105 g
- Trans Fat 0.182120333333333 g
- Calories 40 calories
Bring a large saucepan filled halfway with water and a pinch of salt to a boil. Add broccoli and carrots and cook for 3 minutes; drain and rinse with cold water to stop cooking.Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.In a large bowl combine the zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper. Shake dressing and pour over zucchini pasta mixture; toss gently to coat.
