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Greek Zucchini "Anti Pasta" Salad

Happiness is this afternoon #ahhhmazingness 😜 . I could eat this Greek Zoodle Pasta Salad everyday!!!


This pasta Salad is SO refreshing, filling, satisfying! It's perfect for backyard barbecues, parties and to take along for a picnic or boatnic! This is one of my Top Requested recipes over the years! It makes a fabulous side item for any meal, is packed with goodness, low carb and is super versatile!


Zucchini Greek Salad

👉🏼What you need...

3 medium zucchinis 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 onion, chopped 1 can quartered artichoke hearts, drained, rinsed, roughly chopped 3 cloves garlic, choppped 1/3 cup Kalamata olives, chopped 1 cup of cherry or grape tomatoes, halved (I used some NatureSweet Cherubs and some Zebrinos to get a variance of colors) 1/2 half of an English cucumber, chopped into bite sized pieces 1/2 cup feta cheese crumbles (optional) 6-8 fresh basil leaves, chopped *drained and rinsed chickpeas make a great addition or sundered tomatoes!!!


👉🏼 the dressing... 4 tablespoons red wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon olive oil or avocado oil 1 tablespoon Greek Season Blend 1 tsp Dried Parsley a few turns of fresh cracked black pepper 1 tsp red pepper flakes . 👆🏼First, trim the ends off the zucchini so they will easily spiralize, then slice about halfway through them length ways so that as they spiralize, you will actually get half rings instead of long noodles. I used the larger blade for this, so that the noodles have some weight to them! I spiralize them right into a huge bowl, then add in the next 8 ingredients and toss well. . Using a jar or shaker, add all dressing ingredients and shake well to combine. Add the dressing to the salad and toss well to combine. Cover and allow to marinade for 4+ hours. Add the fresh basil and feta cheese and stir to combine. Serve!

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