Italian Zucchini UNpasta Salad
The zucchinis in our garden are growing like, well, zucchinis in August, ha. I love using my spiral cutter to turn them into noodles AKA zoodles. This recipe is simple, delicious, and is a great make-ahead option since the more it marinates in the dressing the more intense the flavors become. It has all the usual ingredients of an Italian pasta salad — red onions, black olives, oregano, basil, salami, olive oil, red wine vinegar, cheese — minus the pasta! It’s a great recipe to keep on hand for summer potlucks because it is sure to be a crowdpleaser.
This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a fancy big ol’ spiral cutter called “The Inspiralizer.” However I just use a basic GEFU Spirelli Spiral Slicer. No matter how you slice it (pun intended) spiral cut zucchinis are an awesome low-carb alternative to pasta.
Alrighty then. Here’s the recipe…
WHAT YOU NEED:
- 2 medium zucchinis, spiral cut into “noodles”
- 1 can (14 oz.) quartered artichoke hearts, drained and patted dry
- 1 c. cherry tomatoes, halved (I used a combination of red and orange)
- 5 oz. mozzarella cheese, cubed
- 3/4 c. sliced salami
- 1/2 red onion, diced
- 1/2 c. sliced black olives
- 3 Tbs. red wine vinegar
- 2 Tbs. olive oil
- juice of 1 lemon
- 1/2 tsp. dried oregano
- fresh basil, minced, to taste (I used 4 large leaves)
- Parsley, chopped, to taste
- 1/4 tsp. crushed red pepper flakes
- salt & pepper, to taste
WHAT YOU DO:
In a large bowl combine zucchini, artichokes, tomatoes, mozzarella, salami, onion, and olives.
In a separate bowl, whisk these together to make the dressing: vinegar, olive oil, lemon juice, oregano, parsley, basil, red pepper flakes, salt, and pepper.
Pour the dressing on top of the salad ingredients and toss to combine. Refrigerate for at least 1 hour, until the dressing starts to soften the zucchini. Serve chilled.