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Pastaless Pasta Salad

Pastaless Pasta Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini (about 1 1/4 lbs total)
  • 1 tsp kosher salt
  • 1 cup halved cherry tomatoes
  • 1/2 cup pitted kalamata olives, halved
  • 4 oz fresh mozzarella balls (bocconcini), halved or quartered
  • 3 oz sliced pepperoni, cut into thin strips
  • 1/4 cup thinly sliced red onion
  • 3 tbsp chopped fresh parsley
  • 1/4 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp granulated garlic
  • 1/4 tsp granulated sugar
  • Pinch of red pepper flakes (optional)

Method
 

  1. Spiralize the zucchini into thick noodles, toss with the salt in a colander, and let drain for 10 minutes. Squeeze firmly to remove excess water.
  2. Place the squeezed zucchini in a large bowl. Add tomatoes, olives, mozzarella, pepperoni, red onion, and parsley.
  3. Whisk together the olive oil, red wine vinegar, oregano, granulated garlic, sugar, and red pepper flakes. Pour two-thirds over the salad and toss well. Taste and adjust, then serve cold.

Notes

Letting the dressed salad chill for 30 minutes deepens the flavor, though the zucchini will soften slightly. If you want peak crunch, hold back the dressing until right before serving.