Mediterranean Zucchini Pasta Salad
Recipe from Two Peas and Their Pod
This easy and healthy zucchini pasta salad is perfect for parties, potlucks, picnics, and everyday eating!
Servings: 6
Calories: 238kcal
Ingredients
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For the salad:
- 2 medium zucchini
- 1/2 small red onion, thinly sliced
- 1 14-ounce can quartered artichoke hearts, drained
- 1/2 cup halved pitted kalamata olives
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese optional
- 2 cups baby spinach
- 1 cup cherry tomatoes halved
Instructions
- Make the dressing. In a medium bowl, whisk together the olive oil, vinegar, lemon juice, oregano, parsley, garlic powder, and mustard. Taste and season with salt and pepper.
- Make the salad. Slice the zucchini halfway through lengthwise, being careful not to pierce through the center. Spiralize the zucchini with Blade C and put them in a large bowl. Add the sliced onion, artichoke hearts, olives, chickpeas, feta (if using), spinach, and tomatoes to the bowl.
- Pour the dressing over the salad and toss well to combine. Serve immediately or refrigerate until ready to serve.
Nutrition
Calories: 238kcal | Carbohydrates: 22g | Protein: 13g | Fat: 13g | Fiber: 8g | Sugar: 5g