Zoodle Pasta Salad Recipe

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We all love a good pasta salad, but those looking to cut carbs might not make this dish their go-to when on a quest to continuously eat healthy. You can still enjoy a nice pasta salad—without falling off your diet or nutrition goals thanks to this pasta-free recipe.

Instead, it calls for substituting the carbs for veggies. The core ingredient here is zucchini noodles, or zoodles as I like to call ‘em. That means now is the time to try out that spiralizer.

If you don’t own one, go out and buy or order one today. Trust me you won’t regret it (they cost anywhere from $20-$40, but I got mine over the weekend on sale at Sur la Table for $12).

Not only it this Zoodle Pasta Salad healthier than the traditional way, it’s also extremely easy to make.

Here’s what you need to make Zoodle Pasta Salad:


  • 3 medium zucchinis
  • 1 tomato or 10 cherry tomatoes halved
  • Thick sliced salami
  • 1/2 red onion sliced
  • 1 small can of black olives
  • 3/4 cup of Zesty Italian dressing

***The original recipe also adds artichoke hears and provolone with regular Italian dressing. I opted for no cheese (due to diet restrictions) and spiced it up with some Zesty dressing. I also added one more zucchini becuase I like having leftovers!

How To Make:

Chop off the ends of the zucchini and turn them into spirals using your spiralizer. It helps to cut the zucchini in half, but depending on the size, this might not be necessary.


In a medium dish (that you plan to store the recipe in), add in the zoodles.

Dice up tomatoes or half the cherry ones, cut salami into pieces and slice the red onion. Add these along with the black olives and salami (and any other ingredient like artichoke hearts you wish to add) in with zoodles.

Add the dressing. You might want to start with less than 3/4 cup, and instead pour to taste to avoid it being too wet.


Place in the fridge for 3 to 4 hours so that the zoodles have time to soften, and serve!

This serves about 4 or more people depending on your portions. I served some as a side dish along with a turkey burger for me and hubby with plenty left over.

Dig in and enjoy!



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