Al Fresco Zucchini Pasta Salad
Prep Time 25 minutes mins
Total Time 25 minutes 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.