Always a crowd pleaser! This dish made me love my spiralizer!
To prepare the dressing: Combine oregano, parsley, basil, pepper flakes, and sea salt. Crush with mortar and pestle if available. Mix spices with vinegar, oil, and juice.
To prepare the salad: slice washed zucchini (with skin on) halfway through lengthwise and then spiralize, using a thicker (linguini-sized) blade if available. This will make half-moons, reminiscent of elbow noodles. Place zucchini noodles in a bowl with artichoke hearts, tomatoes, red onion, and black olives. Add optional sausage and cheese, or consider serving on the size to accomodate your vegan friends.
Pour dressing over the pasta and toss to combine thoroughly. Refrigerate for at least 15 minutes (best left for 3-4 hours) to let the dressing soften the zucchini. Transfer to serving bowl and enjoy! (Recipe #497)