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Mediterranean Zucchini Pasta Salad

This easy and healthy zucchini pasta salad is perfect for parties, potlucks, picnics, and everyday eating!

Recipe from Two Peas & Their Pod

4.73 from 18 votes


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


  • Make the dressing.┬áIn 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.


Calories: 238kcal, Carbohydrates: 22g, Protein: 13g, Fat: 13g, Fiber: 8g, Sugar: 5g