Mediterranean Zucchini Pasta Salad
You will love this Mediterranean Zucchini Pasta Salad during the warmer months. This would be great for a bbq, potluck or summer celebration!
Method
-
1
Spiralize your zucchini if you aren't using pre-spirzlied zucchini.
-
2
Lay the zucchini noodles in a single layer on a paper towel. Sprinkle with salt and let the moisture come out. After 15 minute pat dry.
-
3
Place the zucchini noodles in a large bowl. Add the chickpeas, cucumber, tomatoes, bell pepper, olives, feta cheese, green onions and parsley.
-
4
In a mason jar or a salad dressing container combine the lemon juice, olive oil, red wine vinegar, oregano and stir or shake to combine.
-
5
Pour over the salad and gently toss. Add salt and pepper to taste.
-
6
Serve with pepperoncinis and lemon wedges.
Notes
This salad really doesn't hold up well as leftovers unless you keep the spiralized vegetables separate. I noticed that they add too much water to the salad as they sit overnight. I would also only use the dressing as you eat the salad otherwise the ingredients will get soggy.
Per serving
- Carbs13 g
- Protein8 g
- Fat24 g
- Fiber4 g
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