Italian Zucchini Pasta Salad

gluten freemeat & poultry
Italian Zucchini Pasta Salad

This gluten-free crowd pleasing pasta salad uses zucchini noodles in place of pasta for a low-carb, veggie packed salad to enjoy all year long, especially at those summer BBQs! It’s meal prep friendly, saves well, and has all the classic flavors and ingredients of an Italian Pasta Salad – without the pasta!

Italian Zucchini Pasta Salad

This recipe is one of my most popular recipes of all time! It’s so easy to throw together last minute, satisfies salty pasta salad cravings, it’s great for lunch meal prep, and, unlike most zucchini noodle dishes, it can last several days in the refrigerator without getting soggy (actually, it tastes even better on the second day, as the noodles absorb the flavors of the dressing.

Italian Zucchini Pasta Salad

We replace a rotini or macaroni pasta noodle and instead, make macaroni style zucchini noodles by slicing the zucchini halfway through lengthwise and then spiralizing on Blade C on the Inspiralizer. This yields c-shaped zoodles that work well for pasta salad style dishes, like this one.

This pasta salad is packed with all the classic Italian pasta salad ingredients, like meats, cheese, tomatoes, olives, veggies, and a simple red wine vinegar based dressing. It’s definitely one of those salads that you’ll be bringing over to every summer gathering and you’ll be the talk of the party – “Who brought THAT salad?!”

Italian Zucchini Pasta Salad

I love having this for lunch with a side of toasted crusted bread brushed with some olive oil and a glass of wine. It’s seriously the most satisfying meal! It’s also just great to have made in the fridge for snacking!

If you’re dairy-free, you can totally omit the provolone cheese, but if you’re not, I really recommend it – it amps up the flavor of this dish. If you’re vegetarian, omit the meats and add in some white beans for protein. Make it yours!

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Nutritional Information & Recipe

Italian Zucchini Pasta Salad

Prep Time15 mins
Total Time15 mins
Servings: 3 -4

Ingredients

  • 2 medium zucchinis
  • 1 cup quartered artichoke hearts drained, patted dry
  • 1/2 cup cubed provolone cheese sliced into cubes
  • 1/2 cup thick sliced salami sliced into half moons
  • 1/2 red onion sliced thinly
  • 1 cup halved cherry tomatoes
  • 1/2 cup halved medium black olives
  • For the dressing
  • 1.5 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon red pepper flakes
  • salt and pepper to taste

Instructions

  • Slice your zucchinis halfway through and then spiralize them, using Blade B.
  • Place your zucchini noodles in a bowl with the artichoke hearts, tomatoes, provolone cheese, salami, red onion and black olives.
  • 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.
  • Transfer to a serving bowl.

Italian Zucchini Pasta Salad

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70 comments

Meg says:
This is delicious! I've been making it every week for us to "snack" on (better than chips)! We don't eat meat so I substitute sundried tomatoes. Yum!
Carly Glazer says:
Hi Meg! Love this idea - what a great healthy snack!
Becky says:
Does this call for the artichoke hearts packed in water or the marinated artichoke hearts?
Esther says:
In the text of the blog post it says to use blade color but in the recipe itself it says use blade b. Which is correct?
Nadine says:
I was searching online for something to make for our annual BBQ that was a healthy spin on a classic and I hit the golden ticket with this recipe - thank you soooo much it was a HUGE hit. Love that the zoodles don't get soggy, I plan on making this more often for sure!
Meaghan says:
Nadine! That's so fantastic to hear. Thank you for giving it a try! We're glad it was a hit.

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I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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