One of the foods I was always jealous of my friends for buying at lunch in high school was pasta salad. There was something about its simplicity that was so delicious to me. I never had money to buy my lunch so I tried to steal bites where I could. Unfortunately these days i guess I still couldn’t eat it…because pasta. BUT I am clever enough to recreate it and in doing so have made it a very refreshing salad indeed.
This recipe uses a spiralizer*. I’m trying to use mine more to ensure I didn’t waste my money on it! It’s perfect for turning zucchini into fresh noodles for this great salad. I’m sure I’ll be making this tons this summer with the zucchini I buy from the farmers market.
Which, oh my goodness, I am SO excited for the farmers market to be back! I am really looking forward to my weekend walks down there in the sun, loading myself up with fresh food, and trekking back under the weight of my backpack. Come on weather, please stop sending us snow! It is really not cool. At all. one bit. Also, while I have your ear weather, if you could unflood the river that’d be greeeat.
Anyways, this recipe is full of garlicky flavour and I know it will be perfect on a hot summer day! It’s simple to make and requires zero oven action. I love it with some leftover baked chicken and a tall glass of iced tea! That whole meal would be #21DSD friendly!
zucchini Pasta salad
Total Time: 15 minutes
Number of servings: 4
Per Serving 65 calories
Fat 4 g
Carbs 7 g
Protein 2 g
- 2 zucchinis, spiralized
- 1 carrots, diced
- 1 c cherry tomatoes, halved
- 1/4 c green onion, chopped
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil
- Juice of 1/2 a lemon (about 1 – 2 tbsp)
- salt to taste
- Spiralize the zucchini and place it in a large bowl.
- Add the remaining prepared ingredients and mix very thoroughly. Serve cold as a side salad!
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