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Al Fresco Zucchini Pasta Salad

Prep Time 25 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 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

Instructions

  • 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.