mediterranean zoodle pasta salad
The farmer’s market in the summer always inspires me to use more veggies in meals since I can get so many for such a low cost each week! I have been thinking about making a zoodle pasta salad for a while now, and when my friend asked me to come over for a healthy dinner before she left for vacation I thought it was a perfect light meal before she indulged while being away! I served with garlic hummus on the side with carrots and cucumber chips for dipping.
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mediterranean zoodle pasta salad
Ingredients
Scale
- 1/4 cup olive olie
- juice of 1/2 of a lemon
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 teaspoon oregano
- 1 teaspoon parsley
- salt + pepper to taste
salad ingredients:
- zoodles (I use this attachment to make mine at home)
- 1 cup grape tomatoes, cut in half
- 1/2 cup thinly sliced red onions
- 1 cup artichoke hearts
- 1 can garrbanzon beans
- I roast mine in the air fryer with garlic, salt, and avocado at 400 degrees for 10 minutes to make them crunchy. You could leave them as is from the can if you were short on time!
- 1/2 cup feta cheese crumbles
Instructions
- Make dressing and set aside.
- Dice up veggies, spiralize noodles, etc.
- Mix everything together and serve!
Notes
- Dress the salad right before you eat it to avoid it turning soupy. Less is more with the dressing! You can always add more.
- Store bought noodles definetly work, but I have found that freshly spiralized zoodles are sturdier.