Italian Zucchini Pasta Salad

Italian Zucchini Pasta Salad

When you eat this pasta salad, you won’t believe you’re not eating real pasta. I really mean it.

After an intense morning CKO kickboxing class in Jersey City and a day running errands, Lu came home….ravenous. You’d think he’d want a juicy cheeseburger or a mound of rice and beans. What did he nosh on? This pasta salad!

What I’m trying to say, is that this pasta salad is everything you want – salty, zesty, tangy, refreshing, light, filling, savory and crunchy.

Italian Zucchini Pasta Salad

What’s the trick? Using Blade B. I never really talk about Blade B, because frankly, I don’t love it. You need to have a large vegetable in order to really reap its benefits. A smaller vegetable won’t work well and you’ll end up getting a lot of clumpy pieces and half moons.

Remember, the blades aren’t actually labeled on the spiralizer itself – I’ve just named them to make my recipes simpler. It’s easier to say “1 zucchini, Blade C” than “1 zucchini, spiralized with the blade that has the smallest triangles.”

Italian Zucchini Pasta Salad

Back to Blade B. I want to get more into this summer. It basically creates a thicker spaghetti noodle, which is great. But you know what it’s better for? Making spiral-type smaller pasta noodles- like penne and elbows. Man, I love a good bowl of buttered elbows.

How do you get these types of noodles? By slicing the vegetable halfway through (careful not to slice all the way through the vegetable!) and then spiralizing it. Check out this post about how to make half-moons… on purpose.

Inspiralized Zucchini Cuts

By using Blade B and this method, you get thicker smaller noodles, which work very well in pasta salads (like this one!)

This Italian Pasta Salad can be easily made Paleo or dairy-allergy friendly by removing the provolone cheese. I love the provolone though – it’s such a classic addition to this pasta salad.

Italian Zucchini Pasta Salad

Typically, the cheese is small-cubed and thrown in the mix. Here, I use slices of deli-cut provolone (sandwich slices) and cut them in cubes. This way, you get to eat more of the cheese throughout the pasta salad and the provolone doesn’t overwhelm each bite – it complements the bite.

By preparing the provolone this way, every bite is light and has the perfect balance of flavor.

Italian Zucchini Pasta Salad

Once summer hits, you can guarantee I’ll be bringing this to every get together: it’s honestly the best pasta salad I’ve ever made, tasted or shared.

What’s your favorite type of pasta salad? Will you Inspiralize it this summer?

Nutritional Information & Recipe

Nutritional Information - Inspiralized

Serves 1

Italian Zucchini Pasta Salad

15 minPrep Time

15 minTotal Time

Save Recipe

Ingredients

  • 1.5 large zucchinis (or two medium)
  • 1 cup quartered artichoke hearts, drained, patted dry
  • 3 thick deli slices of provolone cheese, sliced into cubes
  • 3/4 cup cubed salami
  • 1/2 small red onion, sliced thinly
  • 6 cherry tomatoes, halved
  • 1/3 cup quartered black olives
  • For the dressing
  • 1.5 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/4 tsp dried oregano
  • 1/4 tsp dried parsley
  • 1/4 tsp dried basil
  • 1/8 tsp red pepper flakes
  • salt and pepper, to taste

Instructions

  1. Slice your zucchinis halfway through and then spiralize them, using Blade B.
  2. Place your zucchini noodles in a bowl with the artichoke hearts, tomatoes, provolone cheese, salami, red onion and black olives.
  3. 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.
  4. Transfer to a serving bowl.
http://inspiralized.com/italian-zucchini-pasta-salad/

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Comments

  1. I’m pretty new to this and I’m still not sure which blade you’re using. The one with the larger triangles? And do you normally make zucchini spaghetti with the blade with the smaller ones? Thanks!

  2. Hey Ali!

    We are making this tonight! In the dressing did you use red wine vinegar (red wine is in the ingredients, but I assume you mean vinegar)? Thanks Ali, love your food.

  3. Allie Anderson :

    Where did you get that cute pasta bowl? : )

  4. Ali, definitely an improvement on my May recipe challenge!! Thanks for this. The artichokes are a great addition, and provolone so much more flavor than mozzarella. I am loving Blade B elbows. I made a salad last night with zucchini elbows along with fresh mushrooms, mandarin oranges, toasted slivered almonds and gorgonzola with a citrus – herb vinaigrette. Delicious!

    • Rebecca – I just loaded the May Recipe Challenge post and I hadn’t checked out your recipe yet – what a coincidence! I’m so glad you’re liking Blade B – it’s great for pasta salads. I definitely want to try ours!

      • With the summer on it’s way, my garden squash are growing like weeds here in Idaho. I can’t wait to use my yellow zucchini and orange patty pan squash in this recipe. Yellow zucchini pasta will REALLY look like the real thing…and in my opinion, it always tastes better than wheat pasta. By the way, got my inspiralized.com bag in the mail…Love it!

  5. What a great idea! I’ve already had the experience of someone not realizing that zucchini spaghetti was not pasta spaghetti – which was a lot of fun. I will change out some of the ingredients here to match our tastes, but definitely want to make this. I really appreciate the way you share techniques for using the spiralizer. That will make it a much more useful – and used – tool in my kitchen.

  6. So pretty, Ali! What a great summer salad! :)

  7. I made this and let everything marinate overnight. Soooo good! What a great summer dish!

  8. This salad was amazing! And the dressing itself will be a great “stand alone” in my recipe file!

  9. heidi berger :

    This is absolutely delightful. Made several times now using applewood smoked cheese.

  10. Just when I thought I was going to have to make a regular pasta salad for our Father’s day bbq in Seattle I discovered your recipe! I can’t wait to make it! Thank you for sharing it!

  11. I made this to share on Father’s Day. My only additions were roasted red pepper and some capers. I also swapped the provolone for feta. This salad was a HUGE HIT. It’s safe to say that I will be making this again. :)

  12. This was so delicious! It will make some great lunches during the summer. You’ve made me really glad that I planted zucchini. For the first time ever I think I won’t run out of ideas for what to do with it all!

  13. I made this for dinner today. Oh my goodness – amazingly delicious! :-)

  14. This is wonderful ! I had to change the cheese as here in my part of the UK it isn’t available. But my lovely deli guy got out the cheese bible and we picked an alternative. Artichoke hearts were a revelation- never tried them before but OMG – delicious ! Hubby and I devoured this. Yum yum x

  15. Ahhhhhmazing. So delicious. Thank you!

  16. I found it worked better for me to make a smaller slit on each side of the zucchini (instead of one deep one). It stayed on the spiralizer better without falling off. Thanks for the inspiration! Now my kids will have a huge bowl of “pasta” salad at tonight’s swim meet, and I think they’re gonna love it. Added in some grilled Italian sausage too.

  17. This was so great! I made a bunch of substitutions to use things I had on hand (thinner-spiralized zucchini and yellow squash instead of the zucchini elbows, chopped capers instead of black olives, a minced shallot instead of half a red onion), and added a handful of chopped green onions and a dash of minced pepperoncini.

  18. I made it for a barbecue this weekend, and while it was delicious, it was definitely a bit on the watery side…any suggestions?

  19. Will this salad keep in the fridge?

  20. This sounds really delicious and something new to try. Thank you for sharing this.

    Simon

  21. Michele Pryse :

    Very quick to make – refreshing, satisfying, perfectly delicious! 5 Stars!

  22. Made this today and it was delicious!

  23. I made this last weekend for a 4th of July gathering, and it was a hit! I loved it of course, and everyone else, including a friend that is quite picky about what he eats, found it quite tasty as well. I will definitely be making this again. Thank you!

  24. Terrific recipe. I added a chopped spiralized red pepper for color. The recipe in the first cookbook , which I followed, doubled the dressing ingredients. That definitely needs to be done on this recipe. Glad I used the cookbook.

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