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Zucchini pasta salad with Italian dressing
Zucchini Pasta Salad with Italian Dressing is the perfect healthy side dish for dinner or to bring to a party! This recipe is low carb, vegan, Whole30 and keto friendly! Make it a meal with the addition of your favorite protein! Great for meal prep too!
Start by preparing the zucchini for spiralizing. Cut the top and the bottom off the zucchini. Cut the zucchini half way through (only to the center) lengthwise.
Put the half cut zucchini on the spiralizer and spiralize into noodles. Repeat for the other zucchini
Chop all the vegetables.
Combine the vegetables and the spiralized zucchini in a large bowl.
Pour the dressing over the ingredients and stir well.
Let sit in the fridge at least 3 hours, up to 48 hours.
To make this salad a full meal, just add your favorite protein!Substitutions:
Zucchini – if you don’t have zucchini on hand, you can also use summer squash as a substitute.
Italian dressing – this salad would be equally delicious with homemade Greek dressing or Creamy Balsamic dressing
Pickled onions - to make a quick pickled onion, simply slice the red onion and add it to a mixture of 3/4 red wine vinegar, 1/4 water, and at least 2 tsp salt. I usually place the onion in a mason jar, add enough red wine vinegar to cover it 3/4 of the way and add the rest water. Add at least 2 tsp of salt and shake well. Sit for 5-20 minutes (or overnight up to a week). If you don't have pickled red onion, soak red onion in some of the Italian dressing for 5-20 minutes.
Capers – capers are optional but add a great briny pop of flavor. You could also use olives or feta cheese (not vegan or Whole30).
Sundried tomatoes in oil – the oil from the sundried tomatoes with the Italian dressing really give this zucchini pasta salad great flavor, however if you don’t love sundried tomatoes, you can omit them completely.
Amount Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.