Zoodle Pasta Salad

Published on November 10, 2015 | In | By |
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    • Prep Time
    • Minutes

Healthy, paleo and gluten free spin on a classic.  Watch out deli section, time to step up your game! This dish keeps well throughout the week, making it a great make-ahead snack.

Ingredients

  • 4 zucchini
  • 1 red bell pepper, thinly sliced
  • 2 celery, thinly sliced
  • ¼ cup green onions, thinly sliced
  • ¼ cup sliced black olives
  • 1/3 cup artichoke hearts
  • 3 oz salami, thinly sliced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dry oregano
  • ½ teaspoon garlic powder
  • Salt and pepper

Instructions

  • 1. Cut the zucchini into noodles (zoodles) by using a vegetable spiralizer tool. Place zoodles in a colander in the sink, toss with salt. Allow the zoodles to rest and some of the water to drain.
  • 2. Prepare all other ingredients and combine in a large bowl.
  • 3. Place zoodles in a clean dishtowel and wring out water into sink.
  • 4. Mix zoodles into ingredients. Salt and pepper to taste.
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