Zucchini pasta salad with Italian dressing

Bowl of zucchini pasta salad with tomatoes and spoon in background

Zucchini pasta salad with Italian dressing

Zucchini Pasta Salad with Italian Dressing is the perfect 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!

Course Salad

Cuisine Italian

Keyword low carb pasta salad, vegan pasta salad, zucchini pasta salad

Prep Time 7

Cook Time 0

Total Time 7

Servings servings

Calories 221kcal

Author Samantha Rowland

Equipment

Spiralizer

Ingredients

2 large zucchini
1.5 cups chopped cucumber
1 cup chopped tomato
1/2 cup roasted red pepper
1/4 cup pickled red onions
2 tbsp sundried tomatoes
2 tbsp capers, chopped
1/3 cup italian dressing

Instructions

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.
2 large zucchini
Put the half cut zucchini on the spiralizer and spiralize into noodles. Repeat for the other zucchini
Chop all the vegetables.
1.5 cups chopped cucumber, 1 cup chopped tomato, 1/2 cup roasted red pepper, 1/4 cup pickled red onions
Combine the vegetables and the spiralized zucchini in a large bowl.
2 large zucchini, 1.5 cups chopped cucumber, 1 cup chopped tomato, 1/2 cup roasted red pepper, 2 tbsp sundried tomatoes, 2 tbsp capers, chopped, 1/4 cup pickled red onions
Pour the dressing over the ingredients and stir well.
1/3 cup italian dressing
Let sit in the fridge at least 3 hours, up to 48 hours.

Video

Notes

To make this salad a full meal, just add your favorite protein!

Nutrition