Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing

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Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing

Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing

The avocado obsession continues! Avocado is just such a versatile food – it can be used in sandwiches, in frittatas, in tacos, as a spread, as a dip in guacamole, baked and stuffed, or, like here, as a dressing.

I can’t get enough avocado and it’s full of healthy fats, so don’t fear the avocado: embrace it!

This easy pasta salad is all cold assembly, so no need to turn your oven or stovetop on for this one. You just prepare the dressing and toss it with all of the other ingredients for an easy, go-to pasta salad.

Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing

Since avocado easily browns, unfortunately, this salad doesn’t keep well in the refrigerator. It’s one of those pasta salads you should make to bring to a potluck or simply make for lunch.

I love the crunchy texture with the creamy avocado-mustard dressing. I’m also a mustard freak, so anything with that delicious tanginess is my jam.

I hope everyone’s having an amazing week – things are really ramping up here work-wise. We have a full videoshoot week (we’re literally filming 18 videos this week over 3 days, eek!) Make sure you stay tuned on Instagram!

Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing

My goal is to have this blog setup for my maternity absence in the next 2 weeks. I just want to let my body truly relax in the last few weeks and not be rushing around to get everything done. Wish me luck!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 12 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 6

Chopped Zucchini Pasta Salad with Avocado-Mustard Dressing

25 minPrep Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • For the salad:
  • 2 medium zucchinis
  • 1 pint cherry tomatoes, quartered
  • 3 celery ribs, diced
  • ½ red onion, diced
  • 3 carrots, peeled, diced
  • 15oz can chickpeas, drained, rinsed
  • 1 large bell pepper, diced
  • 1/2 cup sliced almonds
  • For the dressing:
  • 1 large ripe avocado
  • ?1/4 cup extra virgin olive oil
  • ?1 ½ tablespoons red wine vinegar
  • 1 small garlic clove
  • 1 rounded tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • salt and pepper, to taste

Instructions

  1. Place all of the ingredients for the dressing in a food processor and pulse until creamy. Set aside.
  2. Slice the zucchinis halfway through lengthwise, careful not to pierce the center. Then, spiralize using Blade C and place into the bottom of a large mixing bowl along with the tomatoes, celery, onion, carrots, chickpeas, and bell pepper. Pour over the dressing and toss well to combine. Serve.

Notes

Per serving (1 out of 6) - Calories: 363, Fat: 13g, Saturated Fat: 2g, Carbs: 52g, Fiber: 16g, Sugars: 13g, Protein: 16g, Sodium: 57mg

7.8.1.2
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16 comments

Julie says:
This looks amazing! Cannot wait to try out this recipe.
Lauren Wheeler says:
So you do not heat the zucchini you eat it raw?
Michele says:
Right. It's a salad so you toss it all together and enjoy it right away - no cooking needed! Ali has a number of salad recipes using raw zucchini and they are all delicious!
Cara says:
52 carbs? Seems excessive. Also, proofread the first sentence of your 4th paragraph.
Rebekah says:
Ali, I don't know how you put up with negative Nancy comments like this. They would drive me crazy!! Anyways, thanks for the delicious recipe! It's the perfect summer dish.
Melissa says:
Yes Ali.... Keep up the hard work and delicious recipes. I'm not sure why people post things that are negative. I love, love all your recipes!
Debbi Herman says:
Hi Ali, Smart to get things done in advance because you don't know if baby boy will be a good sleeper which transfers to mommy and daddy getting sleep. We all support you. And if you have no Inspialized recipes some weeks, that's ok. Just be sure to check in when you can so we know you, Lu and babylicious are doing well. It's getting exciting.
Jill Z McBride says:
This recipe looks delicious. But I'm confused about the title. Where's the pasta? Or is the zucchini substituting for the traditional pasta? Best of luck with the baby.
Barbara Galgiani says:
I made this last night but heated the ingredients in olive oil before tossing with the dressing. It was excellent served with a side of the Turkey Meatloaf from an earlier post. My husband loved it and it will be a regular recipe for us.
Samantha says:
Why is this called pasta salad- that's misleading. There is no pasta in it!
Kathy says:
I made this salad tonight to go with jerk pork ribs. It was absolutely amazing! Between my husband and I we ate the whole bowl! We did leave out the garbanzo beans because we don't care for them and I replaced the lemon juice with lime juice. What a wonderful way to enjoy avocado!
Shannon says:
Love your recipes! Please make them printable for us old school cookbookers ;)
Jamie says:
This was so good!!! It made a lot...and I ate it all (over the course of a few days). I added little blocks of cheddar cheese. So delicious!!!
Carly Glazer says:
Wow sounds delish!

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