Italian "Pasta-less" Salad | Eating for your Health

Always a crowd pleaser! This dish made me love my spiralizer!

Source: Jim Weber; Inspired by http://inspiralized.com/2014/06/01/italian-zucchini-pasta-salad/

Ingredients

large zucchini (or 3 medium-sized)

thinly sliced red onion (or pickled red onion)

(12 oz) can drained artichoke hearts patted dry (if in olive oil, consider using for dressing)

3 cups

halved cherry or grape tomatoes

1⁄2 cup

black olives

1 cup

cubed provolone, feta, or mozzarella (optional, adds flavor)

1 cup

cubed cooked sausage (look for sugar-free)

3 tablespoons

red wine vinegar (can use the vinegar from pickled red onions)

2 tablespoons

olive oil

4 tablespoons

lemon juice

1⁄2 teaspoon

dried oregano

1⁄2 teaspoon

dried parsley

1⁄2 teaspoon

dried basil

1⁄4 teaspoon

red pepper flakes

1⁄4 teaspoon

sea salt

Yields:

Instructions

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. Set aside.

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 those on the side, to accomodate your vegan friends.

Pour dressing over the pasta and toss to combine thoroughly. Refrigerate for at least 15 mins (best left for 3 - 4 hrs) to let the dressing soften the zucchini. Transfer to serving bowl and enjoy! (Recipe♦497)

Dietary Preferences:

Vegetarian

Vegan

Raw

Low carb

Gluten free

Nut free

Whole30® compliant