Mediterranean Zucchini Pasta Salad
Try this Mediterranean Zucchini Pasta Salad recipe, or contribute your own.
Try this Mediterranean Zucchini Pasta Salad recipe, or contribute your own.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup red wine vinegar
- dressing:
- 1/2 cup good quality extra virgin olive oil
- 1 large zucchini spiralized on thinnest noodle blade (i us
- 1 large cucumber spiralized on thinnest noodle blade (i us
- 2 bell peppers (you can choose different colors i did 1 red and 1 orange), spiralized on thinnest noodle blade (i use blade d on my inspiralizer)*
- 1 small red onion peeled and spiralized on thinnest noodle
- 1 cup cherry tomatoes halved (i used a combination of red and yellow)
- 1 cup fresh italian flat leaf parsley finely chopped
- 1 cup pitted kalamata olives halved
- 1 15 ounce can garbanzo beans drained and rinsed (optional)
- 2 cups cooked and cooled quinoa (optional) - how to make
- 2 tablespoons tahini (make sure it is runny and not hardened)**
- 2 teaspoons agave (or maple syrup)
- 2 large garlic cloves minced or pressed through a garlic press
- Carbohydrate 39.6403821225122 g
- Cholesterol 0 mg
- Fat 1.83782164970299 g
- Fiber 0.796842243452276 g
- Protein 0.363758818413538 g
- Saturated Fat 0.244347570741567 g
- Serving Size 1 1 Serving (80g)
- Sodium 147.891201290506 mg
- Sugar 38.8435398790599 g
- Trans Fat 0.0903993809113716 g
- Calories 170 calories
Step-by-step
- Place zucchini, cucumber, bell peppers, onion, tomatoes, parsley and olives in a large mixing bowl.
- If you are using quinoa and/or chickpeas mix them in as well.
- To make the dressing, add olive oil, vinegar, tahini, agave, garlic, salt and pepper to a mini food processor and blend until smooth and creamy.
- Pour about half the dressing over the salad.
- Toss, taste and add more dressing if desired.
- Serve chilled.
- Store leftovers in an airtight container in your refrigerator for 3-4 days.
A Busy Mom's Go-To Summer Salad: Mediterranean Zucchini Pasta Salad
Summer is here, and with it comes the endless quest for quick, healthy, and delicious meals that don't require hours in the kitchen. As a working mom with two kids and a dog, my time is precious. That's why I've fallen head over heels for this Mediterranean Zucchini Pasta Salad. It's a vibrant, flavorful dish that's perfect for a light lunch, a satisfying side dish for a barbecue, or even a complete meal on a hot summer evening. The best part? It takes less than 30 minutes to prepare, leaving me with more time to spend with my family and less time slaving over a hot stove.
The beauty of this salad lies in its simplicity. It's a celebration of fresh, summery ingredients. The spiralized zucchini and cucumber add a delightful lightness, while the bell peppers, tomatoes, and olives provide a burst of color and flavor. I love using a mix of red and yellow cherry tomatoes; the different colors make the salad even more visually appealing. And the homemade dressing? Oh, my goodness, it's the star of the show! A simple blend of olive oil, red wine vinegar, tahini, agave, and garlic creates a creamy, tangy dressing that perfectly complements the fresh vegetables. I sometimes add a pinch of red pepper flakes for a little extra kick. The optional addition of chickpeas and quinoa adds extra protein and heartiness, making it a satisfying meal for even the hungriest members of the family.
Why I love this recipe:
- Speed and Simplicity: Preparation takes only about 20-25 minutes.
- Healthy and Nutritious: Packed with fresh vegetables, healthy fats, and protein (if you add quinoa and/or chickpeas).
- Versatile: It's perfect for lunch, a side dish, or a light dinner.
- Make-Ahead Friendly: It tastes even better the next day!
- Customizable: Feel free to adjust the ingredients to your liking. Add different vegetables, herbs, or cheeses to suit your preferences.
This salad isn't just a meal; it's a taste of summer. The bright colors and fresh flavors transport me to a sun-drenched Mediterranean coast, even if I'm just sitting at my kitchen table. It’s a small escape, a moment of calm amidst the whirlwind of motherhood. And for a busy mom like me, that's invaluable. The ease of preparation means I can enjoy a healthy and delicious meal without sacrificing precious family time. Plus, the leftovers are just as delicious the next day, meaning less cooking for me later in the week. This Mediterranean Zucchini Pasta Salad has become a summer staple in our house, and I hope it will become one of yours, too. Give it a try, and let me know what you think!
Tips and Variations:
- Spiralizer: A spiralizer is highly recommended for this recipe to make the zucchini and cucumber noodles, but you can use a vegetable peeler to create ribbons instead.
- Veggie Variety: Feel free to add other vegetables, such as chopped carrots, bell peppers of different colors, or even some grilled eggplant.
- Protein Boost: Add grilled chicken, shrimp, or tofu for extra protein.
- Cheese Please: Crumbled feta or goat cheese would add a lovely salty tang.
- Herb Garden: Experiment with different herbs, such as mint, dill, or oregano.
Enjoy your delicious and refreshing Mediterranean Zucchini Pasta Salad!
