Mediterranean Zucchini Pasta Salad
Try this Mediterranean Zucchini Pasta Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper
- 1/2 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 2 tablespoon red wine vinegar
- 4 tablespoons extra virgin olive oil
- for the salad:
- for the dressing:
- 2 medium zucchinis
- 1/2 cup crumbled feta
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup halved pitted kalamata olives
- 1 small red onion peeled
- (1) 14.5oz can quartered artichoke hearts drained
- 1 cup drained and rinsed canned chickpeas
- (1) 14.5oz can diced tomatoes drained
- Carbohydrate 7.4640838041789 g
- Cholesterol 11.125 mg
- Fat 7.17585249997267 g
- Fiber 1.35993333306805 g
- Protein 3.12106666662917 g
- Saturated Fat 2.49303024999291 g
- Serving Size 1 1 -8 (145g)
- Sodium 172.768126693233 mg
- Sugar 6.10415047111085 g
- Trans Fat 0.340319833328826 g
- Calories 103 calories
Place all of the ingredients for the dressing into a bowl and whisk together.Slice the zucchinis halfway through lengthwise, careful not to pierce through the center. Spiralize the zucchinis with Blade C and add to a large mixing bowl. Grab the onion and again, slice halfway through lengthwise, careful not to pierce through the center. Spiralize the onion with Blade A and add half of the noodles to the bowl with the zucchini noodles and save the rest for future use. Then add in the artichokes, olives, chickpeas, feta, and diced tomatoes.Pour the prepared dressing over the zucchini salad and toss well to combine. Serve or refrigerate for future use.
