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Zucchini Pasta Salad
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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.