Although this weekend was a bit chilly, this past week was filled with 90 degree days, and all I was craving was cold pasta salads.
Well, not real pasta salads – zucchini pasta salads.
Unfortunately, it’s starting to get back down to typical spring temperatures – in this 60s, but I’m not complaining, because Memorial Day is right around the corner, and then I know summer’s coming!
I’ve been getting so excited lately for the summer, because there would be lots of festivities – my babymoon, my baby shower, my sister’s bridesmaids brunch, a friends 30th birthday, and little trips here and there.
And, I’ll be setting up the nursery in a month-ish. I bought the wallpaper and the crib last night, because I just couldn’t wait anymore – and someone told me that cribs tend to go out of stock, so I wanted to make sure I had the one I wanted!
I’m already getting the urge to nest, and I’m only 22 weeks (23 on Wednesday!) Last night, Lu was able to feel the baby kick from the outside. It was a cute little moment in bed. #crazySaturdaynight (haha have you seen my greeting card about Friday night?)
I’m enjoying these little milestones!
Anyway, today we have a zucchini pasta salad for you that’s no-cook, only five ingredients, and can be saved for up to 3 days in the refrigerator, to be enjoyed before, during, and after a potluck! I love bringing my zucchini pasta salads to outdoor gatherings and potlucks, because it’s always a crowd pleaser and then it ensures there’s something healthy for me there to eat.
And you can’t go wrong with pesto – it makes everything tastes better!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 10 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.
Mozzarella, Tomato and Pesto Zucchini Pasta Salad
- 2 medium zucchinis
- 1 cup halved mozzarella balls
- 1 cup halved cherry tomatoes
- ¾ cup halved large black olives
- 2/3 cup basil pesto
- Slice your zucchinis halfway through and then spiralize them, using Blade B.
- Place your zucchini noodles in a serving bowl with the mozzarella, tomatoes, olives, and pesto. Toss well to combine so the pesto coats all the vegetables.