Enjoy all of the bright and bold flavors of a traditional pasta salad without the accompanying carbs.
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Peace, family!
Listen. Sometimes you really have to laugh at yourself. About 3 and half years ago I was still in my first year of blogging; that was 2016. Time flies at a rate that truly seems unreasonable at times. It was then that I uploaded the first version of my low-carb pasta salad. Sure, the recipe worked just fine, but that blog entry was a mess. Three lines of boring text, and a grainy and blurry ass image that I had the nerve to mark with my site name.
Who was I worried would steal that pathetic photo? No really… who?
Now, because I value transparency and growth, I will leave that post up for all to see until the end of time, but I am back with a few minor changes and updates. Oh – and better images. I’ve graduated to making most of my dressings in-house instead of opting for supermarket selections. I really like to control the sugar and salt content of my food; even more so now that I have a little one.
This recipe doesn’t require any cook time so the bulk of your time is dedicated to prep work – chopping and dicing. I’d be lying if I said that I enjoy prep work; in my world it is a necessary evil. I don’t prefer buying pre-chopped veggies either. The plastic is wasteful and the marked up price is pretty ridiculous. So although I don’t love prep work, I am still happy to do it. Plus, sometimes it’s nice to enjoy a few slow sips of your favorite vino as your favorite song plays in the background while getting your knife work out of the way.
This is the type of spiralizer/zoodle maker that I have. While its not a necessity I do highly recommend it. It makes the process so easy, and I was able to make zoodles from three large zucchinis in about three minutes flat. There are more expensive and less expensive options to choose from. In my very first days being keto, I used a basic hand-held zoodler that I bought at HEB for maybe 2 bucks. Use what you have access to!
Once you’ve chopped/diced all of your herbs and veggies, all that’s left to do is just mix and chill. I don’t mean you chill, I mean allow the salad to chill in the refrigerator. You have dishes to do. Do those, and then chill. But only if your laundry has also already been folded. I know how you are.
You could let this salad hang out in the ‘fridge overnight to allow the flavors time to truly marry. If you’re pressed for time, I’d at least give it 30 minutes to an hour. The longer the better.
This recipe is very easy and satisfying. You will without a doubt have leftovers, so this makes for a perfect desk lunch situation. Try out the recipe and left me know what you think!
Peace,
Adri
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Zucchini Noodle "Pasta" Salad
Enjoy all of the bright and bold flavors of a traditional pasta salad without the accompanying carbs.
Ingredients
- 1 Pint Cherry Tomatoes, sliced in half
- 1 Large Cucumber, sliced
- 1/2 Red Onion, diced
- 6 Basil Leaves, chopped
- 8 Sprigs Fresh Oregano, chopped
- 1/2 Bunch Parsley, chopped
- 3 Large Zucchinis
- 6 oz. Medium Black Olives
- 3 oz Feta Cheese Crumbles
- 3 tsp Coarse Sea Salt
- 2 tbsp. Lemon Juice
- 1 tsp Balsamic Vinegar
- 1 cup Extra Virgin Olive Oil
- 1 tsp Black Pepper, ground
- 1/4 tsp. Apple Cider Vinegar
- 1/3 cup Parmesan Cheese
Instructions
- Start by prepping your vegetables; on a cutting board, slice your tomatoes and cumber and dice the red onion.
- Chop your basil, oregano, and parsley, then set aside in a small bowl, separate from other vegetables.
- Use tool of choice to spiralize your zucchini.
- Add zucchini to a large serving dish, then add the olives, feta, onion, tomatoes, and cucumber. Toss until ingredients are dispersed evenly throughout.
- To thsmall bowl containing the chopped herbs, add the salt, lemon juice, balsamic vinegar, extra virgin olive oil, black pepper, apple cider vinegar, and Parmesan. Whisk until well mixed.
- Finally, add the dressing mixture to the bowl containing the salad and toss until well coated.
- Chill for at least 30 minutes to an hour, but preferably overnight.
- Serve and enjoy.e
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