Italian Zucchini Pasta Salad

Name: Italian Zucchini Pasta Salad
Prep time: 15 min
Cook time: 15 min
Yield: 3 servings
Ingredients: 1 cup quartered artichoke hearts, drained, patted dry; 1/4 tsp dried basil; 6 cherry tomatoes, halved; 3 thick deli slices of provolone cheese, sliced into cubes; 1 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1/3 cup quartered black olives; 1/2 small red onion, sliced thinly; 1/4 tsp dried oregano; 1/4 tsp dried parsley; 1/8 tsp red pepper flakes; 1.5 tbsp red wine vinegar; 3/4 cup cubed salami; salt and pepper, to taste; 1.5 large zucchinis (or two medium)

Prep: 15 min

Ready: 15 min

Servings: 3 servings

Calories: 330.92

Ingredients

1 1 cup quartered artichoke hearts, drained, patted dry
2 1/3 cup quartered black olives
3 6 cherry tomatoes, halved
4 1/4 tsp dried basil
5 1/4 tsp dried parsley
6 1 tbsp extra virgin olive oil
7 2 tbsp lemon juice
8 1/4 tsp dried oregano
9 3 thick deli slices of provolone cheese, sliced into cubes
10 1/2 small red onion, sliced thinly
11 1/8 tsp red pepper flakes
12 1.5 tbsp red wine vinegar
13 3/4 cup cubed salami
14 salt and pepper, to taste
15 1.5 large zucchinis (or two medium)

Directions

1
Slice your zucchinis halfway through and then spiralize them, using Blade B.
2
Place your zucchini noodles in a bowl with the artichoke hearts, tomatoes, provolone cheese, salami, red onion and black olives.
3
Pour the dressing over the pasta salad and toss to combine thoroughly. Refrigerate for at least 15 minutes (best if left for 3-4 hours) to let the dressing soften the zucchini.
4
Transfer to a serving bowl.

Nutrition per serving

330.92 Calories

17.25g Carbs

15.33g Protein

22.16g Fat

Allergens

milk egg wheat soy peanuts sesame

Italian Zucchini Pasta Salad

Directions

Nutrition per serving

Tags

Allergens