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Zucchini Pasta Salad – Perfect Summer Dinner Recipe!

Aug 13, 2015 | Recipes | 0 comments

Zucchini Pasta Salad, or zoodle salad, makes the perfect light summer dinner recipe. The lemon basil sauce takes it over the top!

This fresh and tangy take on a summer classic is sure to become your new go-to “pasta-less” pasta salad recipe. As one of my favorite vegetarian dishes, it is not only tasty and all the veggies leave you feeling great after eating! The fiber and health fats keep you feeling full and satisfied long after you've cleared your plate.

zoodles or zucchini noodles

Want to know how to make oodles of “zoodles” (zucchini noodles)? Get a spiralizer. This handy gadget takes all of the work out of making veggie noodles. Try “swoodles” (sweet potato noodles) or “coodles” (carrot noodles) with your dishes as well. And it will give your kiddos something to do while you work on prepping another part of your meal plan. Talk about productivity!

Don't have a spiralizer? You can also cut the zucchini thinly by hand, or check out the one I recommend HERE.

Quick Tips for my Summer “Pasta” Salad: Make this dish in advance by cooking everything ahead of time besides the “zoodles.” Cook the zucchini noodles when you are ready to serve. You can also add chicken or shrimp to the dish if you would like a meat option.

Zucchini Pasta Salad

Summer "Pasta" Salad

Servings: 4

Ingredients

  • 2 pints cherry tomatoes
  • 2 tubs sliced mushrooms
  • 4 large zucchini
  • 1-2 Tbsp olive oil
  • 1/4 cup sliced kalamata olives
  • 4 oz feta cheese (omit for strict paleo)
  • 1/2 cup pine nuts
  • salt and pepper for seasoning

For the Lemon Basil Sauce:

  • 1/4 cup olive oil
  • 1 clove garlic
  • handful of fresh basil
  • juice of one lemon (2 Tbsp)
  • salt and pepper for seasoning

Instructions

For the Vegetables:

  • Preheat oven to 425 F.
  • Toss together cherry tomatoes, mushrooms, 1-2 T olive oil, and S&P. Roast in a single layer on sheet pan for 20-25 minutes.
  • Use spiralizer or mandolin to make “spaghetti-like” noodles from the zucchini and set aside.

For the Lemon Basil Sauce:

  • In a blender, combine: 1/4 cup olive oil, 1 garlic clove, handful of fresh basil, juice of one lemon (2 Tbsp), and salt and pepper to taste.

To Finish:

  • Heat 1-2 t olive oil in saute pan and cook zucchini noodles over medium-high heat for 2-3 minutes.
  • Remove veggie mixture from oven and toss with Lemon Basil Sauce, cooked zucchini noodles, olives, pine nuts, and feta cheese.

We want to see your food pics! Share your “pasta” salad ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.

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