Step aside lettuce, zucchini noodles will be taking over from here! Topped with a lemon basil dressing, this antipasto-style salad is packed with Mediterranean vegetables over curly zucchini noodles for a pasta salad that eats like a meal.
If you love a hearty pasta salad but want to make it Paleo, spiralized zucchini adds noodle-like strands and provides a healthy dose of potassium and fiber. Whether it is cooked or left raw and crunchy, this summer squash will let the flavors of the dish stand out while providing bulk.
Start by preparing veggies and spiralizing zucchini. I left the veggies chunky for this recipe to keep it feeling like an antipasto salad. Using the 3mm blade of a vegetable slicer, slice zucchini into a large bowl. This size blade results in thick curly noodles. No need to remove the skin of the zucchini—it makes the strands have more of an al dente pasta texture. The zucchini skin also houses a ton of nutritional content, as it is rich in manganese and vitamin C.
Add the olives, artichoke hearts, red onion and sun-dried tomatoes next. I opted for sun-dried tomatoes because they add sweetness and rich flavor to the dish. If you prefer traditional tomatoes, toss those in instead.
The dressing is a tangy, lemon-based vinaigrette with freshly chopped basil for a hint of anise flavor. Whisk together the ingredients, pour over the salad, and then gently toss to coat. I have found that the vegetables are hearty enough to hold up to the dressing without getting soggy if it is added ahead of time (no more than 2 hours, though). To bulk up this recipe even more, add grilled chicken to serve on top of the pasta salad.
Greek Pasta Salad Recipe with Light Zucchini Noodles
For the Salad:
- 2 medium zucchini
- 1 cup artichoke hearts, drained and halved
- 1 cup cucumber, chopped
- 1/2 cup sun-dried tomatoes packed in oil, drained, and julienned
- 1/2 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted
For the Dressing:
- 1/4 cup olive oil
- 2 T lemon juice
- 4 large basil leaves, finely chopped
- 1/2 t sea salt
- 1/4 t dried oregano
- 1/4 t black pepper
- Using a spiral slicer on 3mm blade, slice zucchini into noodles over a large bowl.
- Add the rest of the vegetables to salad.
- Whisk ingredients for dressing in a small bowl. Pour over salad. Toss to coat zucchini noodles with dressing.
- Refrigerate salad until ready to serve.
Tip: Keep the Mediterranean theme going by serving this salad alongside these Paleo dishes:
(You’ll Also Love: Spicy Sesame Almond Zucchini Noodles)