Al Fresco Zucchini Pasta Salad

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Al Fresco Zucchini Pasta Salad

Al Fresco Zucchini Pasta Salad

This weekend, I made the executive decision to spring clean. I’m probably a couple weeks early, but, I just can’t wear a chunky sweater for one more day.

Frankly, I rather be cold and shivering, than wear sweaters any longer.

So, winter, goodbye. Helloooo, spring! I’m ready for your new beginnings and nicer temperatures.

I love spring cleaning in the sense that I love to reorganize myself and get rid of any baggage that’s preventing me from going into spring with a clear mind and space.

I’m not talking about mopping the floors, I’m talking about cleaning out my drawers, closet, and desk area.

Al Fresco Zucchini Pasta Salad

I donated two giant Ikea bags worth of clothing this weekend. I didn’t even know I had so many clothes! I’m a victim of impulse buying and I end up with four gray t-shirts, all slightly different but really all the exact same- and none of great quality.

For the rest of this year, I want to focus on quality over quantity.

What perfect timing to “start” the year again than with my 28th birthday coming up (on Wednesday, April 1st!) That’s truly the start of the year, since it’s when I started my life! Well, 28 years ago, that is.

So, my closet is organized, my drawers actually close now (and can see what’s in them!) and my desk is clear. I’m ready to conquer this week, this month and this year.

I feel like so many exciting things are coming up, and I just want to have a clear mind (and it takes a clear space to allow for a clear mind!)

Al Fresco Zucchini Pasta Salad

This recipe is perfect for today, because I’m so over this cold weather.

With my collaboration with Tuttorosso Tomatoes, they asked me to “inspiralize” a few of their own recipes which lived on their website. This was one of them!

Instead of using tortellini, I subbed in zucchini noodles. I’m no stranger to a good zucchini noodle pasta salad! They’re fresh, easy to prepare, easy to eat outdoors (err.. “al fresco”) and won’t way you down on a hot summer day – they’ll refresh and energize you!

This salad has great crunch, it’s easy to save in the refrigerator (the longer the noodles sit in the dressing, the softer they get) and it’s bright and colorful, perfect for a summer BBQ, entertaining friends.

Ahhhh… I can’t wait!

You can find this recipe on the Tuttorosso website also, by clicking here.

What’s your favorite dish to serve up to crowds in the summertime?

Nutritional Information & Recipe


Al Fresco Zucchini Pasta Salad

Prep Time25 mins
Total Time25 mins
Servings: 6


  • 3 medium zucchini spiralized, noodles trimmed
  • 1 1/2 cups fresh broccoli flowerets
  • 1 large carrot spiralized using Blade C, noodles trimmed
  • 1 medium yellow bell pepper diced
  • 1/4 cup white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1/8 teaspoon garlic powder
  • 1 28 ounce can Tuttorosso® Diced Tomatoes in rich tomato juice, drained


  • 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.

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Kylie Mcpherson says:
I am a total Inspiralized convert and so far I love all the recipes I've tried. However I have noticed that you dont tend to spiralise peppers or onions in your recipes. I find these very easy to spiralise and great for salads as they come out so thin and it makes them go further. Is there a reason for dicing rather than spiralising?
JJ says:
How are you managing to spiralize a pepper? An onion, yes, but a pepper is hollow?
kylie mcpherson says:
I just chop off the top and then cut our the seeds and remove. Place the open end onto the blade so that the bottom of the pepper is still intact and the handle spikey part is able to grab hold of something and spiralise.
Ali Maffucci says:
These peppers actually aren't spiralized, but you can spiralize a bell pepper! Remove the stem (just snap it off) and place that part on the teeth of the handle and attach the other end to the central coring blade and spiralize! It's a little bit messy and frankly, I prefer to just slice mine up, because you have more control over their shape, but you can still spiralize them! Use Blade A!
JANE says:
I made this last week after watching your video on making the Tuscan Kale & Sausage Ragu with Butternut Squash and then perusing through the Tuttorosa Tomato website. I only made one adjustment. My zucchini were very small, so I only used half of the tomatoes. Very good recipe and I calculated 1 Weight Watchers points per BIG serving. Nom-nom
Marla says:
I was looking for some good veggie-based recipes (as opposed to my usual eggs/cheese/matzah combos) that I could bring to a Passover seder. This one's perfect. Thanks!
Nancy says:
Can you spiralize vegetables and freeze them. This would be so helpful during the coming summer season when their so available.
Ali Maffucci says:
Yes! Check this page out:
Janet says:
Can you make ahead and keep in fridge for next day for lunch? Thanks!
jennifer says:
Hi Ali, Love what you are doing! Could you please work on including a photo into the printed recipes? I print many of them to use later in the kitchen. The visual would be such helpful reminder and entice me to make them! The text alone looks boring. Thanks!! Jennifer
I love how pretty, fresh, and healthy this looks!
Aran says:
I only found your site this week and I love it. I have both types of spiralizers, small and larger... April 1st is also my birthday plus my wedding
Ali Maffucci says:
Ahh we're birthday sisters! And that's so sweet that it's also your anniversary! Happy "Birthaversary" ;)
Aran says:
Thank you Ali and Happy Birthday to you for Wednesday... :D
Nancy says:
When will we get our new Spiralizers we ordered from you? I love my old one, but thought I'd give yours a try, because if anyone knows a good spiralizer, it would be you!
Bridget says:
Ali, I am not sure which blade is which now (I have my spiraliser a long time) and when you say use blade A, B, or C I'm not sure which one to use. Can you put up a photo showing which blade is which please!
ruth Detroit area says:
Bridget - I remember them this way: "C" = Cute little triangles "B" = Big triangles "A" = the other one :-)
Bridget says:
Thanks Ruth, I like that!
Nina says:
I've always love veggies but now I love them even more when I sprilize
Ramona says:
Hi there I have purchased your app but it does not work! Please advise! Your recipes seem fun and I am looking forward to trying - the issue is that none work on the app - no recipe is shown but only listed ;-(
LINDA says:
I want to make this for Memorial Day weekend. Have only had my inspiralizer a few weeks. What does your comment about the zucchini and carrot "noodles trimmed" mean? This looks and sounds delicious.
freight says:
freight Al Fresco Zucchini Pasta Salad | Inspiralized
Siya says:
Hey Ali I bought you book and device this week. I'm looking to sub out carbs from my life. I have a question in terms of zucchini size. In South Africa we don't get large zucchinis like the ones you use for making noodles and pasta. Can I still use the small ones for your recipes?
Meaghan says:
Hi Siya, you can definitely use smaller zucchini in your recipes - your noodles just might not be as long, but this wont subtract from the flavors or benefits. Just try to purchase the largest you can find in your area. There are also hundreds of other recipes you can make with your Inspiralizer using all different types of veggies, not just zucchini. Be adventurous and enjoy the best of what your local market has to offer!
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