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Zucchini Pasta Salad! Replace the pasta for zucchini to make the best vegetarian pasta salad. Light, refreshing and easy to make!
For many of you, summer will be coming to an end in a few weeks. Me, on the other hand, summer is here to stay until November. I love living in Arizona but gosh, the summer really feels like it drags on forever.
I’m ready for normal weather where I’m not sweating like crazy on my morning walks. On the bright side, the warmer weather has me craving all the vegetables!
Many of my readers have requested a lightened up pasta salad recipe. I love making my low calorie pasta salad recipe and Greek pasta salad recipe, but every once in awhile I want something lighter on the carbs and higher on the vegetables.
That’s where this yummy Italian zucchini pasta salad recipe comes in! It’s lower in carbs than traditional pasta salad recipes making it a naturally grain free and gluten free pasta salad recipe, which still tasting great!
This pasta salad with zucchini is made entirely from fresh vegetables. No cooking involved. The only thing you need to do is prep the ingredients, make the dressing, toss it all together and eat! It doesn’t look like much food, but don’t let it deceive you.
It’s a high volume side dish and all those crunchy veggies together are incredibly filling and delicious! You can always add shredded chicken breast or lemon baked shrimp on top for more protein too.
I used a balsamic vinaigrette for this recipe, but my low-calorie Italian dressing would be great as an Italian zucchini salad too!
For the recipe, I used a spiralizer to make large ribbons out of the zucchini to resemble the texture and crunch of al dente pasta. It makes an easy zucchini salad recipe that’s light and refreshing on a hot day!
Want more low calorie salad recipes? Try low calorie egg salad, my best broccoli salad recipe, healthy shrimp salad, and my low calorie cucumber Mediterranean salad next!
Zucchini Pasta Salad
Ingredients
For the Salad:
- 2 medium zucchini, spiralized, #2 blade
- 1 cup grape tomatoes, sliced in half
- 1/2 cup red onion, diced
- 1/2 cup artichoke hearts , water drained & roughly chopped
- 1 green bell pepper, diced
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 1 1/2 tablespoons basil
Instructions
- In a bowl, whisk together the ingredients for the dressing. Set aside.
- In a separate large bowl, toss together the vegetables for the salad. Drizzle with the dressing and serve.
- If not serving immediately, store the dressing separate from the salad until ready to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
