Al Fresco Zucchini Pasta Salad
Try this Al Fresco Zucchini Pasta Salad recipe, or contribute your own.
Try this Al Fresco Zucchini Pasta Salad recipe, or contribute your own.
- 1 teaspoon dijon mustard
- 2 tablespoons extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon italian seasoning
- salt and black pepper to taste
- 3 medium zucchini spiralized noodles trimmed
- 1 large carrot spiralized using blade c noodles trimmed
- 1 medium yellow bell pepper diced
- 1/8 easpoongarlic powder
- 1 1/2 cups fresh broccoli flowerets
- 1 (28 ounce) can tuttorossoâ® diced tomatoes in rich drained
- Carbohydrate 3.68613833334346 g
- Cholesterol 0 mg
- Fat 2.35151666666667 g
- Fiber 0.926249970992406 g
- Protein 1.01194166666667 g
- Saturated Fat 0.325646166666667 g
- Serving Size 1 1 Serving (79g)
- Sodium 793.253666667173 mg
- Sugar 2.75988836235105 g
- Trans Fat 0.182120333333333 g
- Calories 40 calories
Step-by-step
- Bring a large saucepan filled halfway with water and a pinch of salt to a boil.
- Add broccoli and carrots and cook for 3 minutes; drain and rinse with cold water to stop cooking.
- Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
- In a large bowl combine the zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper. Shake dressing and pour over zucchini pasta mixture; toss gently to coat.
How much water is truly necessary to blanch dense vegetables like broccoli and carrots without diluting residual heat management? When doubling or tripling vegetable-heavy salads for larger gatherings, home cooks frequently encounter the common pitfalls of watery emulsions and waterlogged squash that completely ruin the structural integrity of the dish. Zucchini naturally contains a high volume of water that rapidly leaches out once salt touches the raw surface, turning a crisp mixture into a soggy pool within hours. Scaling the dressing requires maintaining the precise one-to-two ratio of Dijon mustard and white wine vinegar to extra virgin olive oil so the fat molecules properly coat the spiralized strands without separating. If you need to cut the recipe in half for two servings, reduce the canned diced tomatoes by half but retain the full volume of garlic powder and Italian seasoning to ensure the flavor profile remains pungent rather than washed out.
Blanching the broccoli florets and carrot noodles for precisely three minutes in boiling salted water softens their raw edge while maintaining a vibrant chlorophyll green, provided they are plunged immediately into an ice bath to halt residual cooking. Shaking the vinegar, oil, mustard, salt, black pepper, and garlic powder inside a sealed glass screw-top jar creates a temporary mechanical emulsion through sheer agitation that coats raw produce far more evenly than whisking in an open bowl.
