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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Zucchini Noodle "Pasta" Salad

      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
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      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.
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