Zucchini Noodle "Pasta" Salad

Low Phosphorus Low Protein Vegetarian Egg-Free No Shellfish Nut-Free Gluten-Free American Mediterranean Dinner Lunch

Zucchini Noodle "Pasta" Salad

Low Phosphorus Low Protein Vegetarian Egg-Free No Shellfish Nut-Free Gluten-Free American Mediterranean Dinner Lunch
4 servings (1 cup)
Prep time: 15 minutes
Total time: 15 minutes

Description

This healthy zucchini noodle salad has all the flavors you love in a classic Mediterranean pasta salad but we've swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs and gluten-free. Serve it with grilled chicken or fish for a light and healthy summer dinner.

Directions

  1. Whisk oil, vinegar, oregano, mustard, crushed red pepper, shallot and garlic in a large bowl. Add zucchini noodles, tomatoes, olives and half the Parmesan; toss gently to coat. Divide evenly among 4 bowls; sprinkle with the remaining Parmesan.

Tips

  • Tip: Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories298 cal
  • Total Fat25.1 g
  • Saturated Fat5.2 g
  • Cholesterol13 mg
  • Sodium489 mg
  • Carbohydrate Total12.4 g
  • Protein7 g
  • Phosphorus170 mg
  • Potassium624 mg
  • Fiber2.5 g
  • Calcium174 mg

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon crushed red pepper
  • 1 small shallot, chopped
  • 1 clove garlic, grated
  • 16 ounces spiralized zucchini noodles
  • 3 cups halved cherry tomatoes
  • ⅓ cup pitted Kalamata olives
  • ¾ cup shaved Parmesan cheese, divided

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon crushed red pepper
  • 1 small shallot, chopped
  • 1 clove garlic, grated
  • 16 ounces spiralized zucchini noodles
  • 3 cups halved cherry tomatoes
  • ⅓ cup pitted Kalamata olives
  • ¾ cup shaved Parmesan cheese, divided
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon crushed red pepper
  • 1 small shallot, chopped
  • 1 clove garlic, grated
  • 16 ounces spiralized zucchini noodles
  • 3 cups halved cherry tomatoes
  • ⅓ cup pitted Kalamata olives
  • ¾ cup shaved Parmesan cheese, divided

Description

This healthy zucchini noodle salad has all the flavors you love in a classic Mediterranean pasta salad but we've swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs and gluten-free. Serve it with grilled chicken or fish for a light and healthy summer dinner.

Directions

  1. Whisk oil, vinegar, oregano, mustard, crushed red pepper, shallot and garlic in a large bowl. Add zucchini noodles, tomatoes, olives and half the Parmesan; toss gently to coat. Divide evenly among 4 bowls; sprinkle with the remaining Parmesan.

Tips

  • Tip: Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles.
© Meredith Operations Corporation. All rights reserved. Used with permission.