Al Fresco Zucchini Pasta Salad

My parents got me a spiralizer for my birthday in March and it is seriously the best kitchen gadget ever. Dave and I have been having so much fun using the spiralizer, expect a lot more recipes using spiralized noodles in the future.

What's great about the spiralizer is that you can turn vegetables (and some fruits) into pasta like noodles. It's a perfect way to incorporate more vegetables and less calories into your diet.

Recipe from Inspiralized

-3 medium zucchini, spiralized, noodles trimmed*
-1½ cups fresh broccoli flowerets
-1 medium yellow bell pepper, diced
-¼ cup white wine vinegar
-2 tablespoons extra virgin olive oil
-1 teaspoon Italian seasoning
-1 teaspoon who grain mustard
-Salt and black pepper to taste
-⅛ teaspoon garlic powder
-1 (28 ounce) can diced tomatoes, drained

*The spiralizer will make incredibly long noodles unless you trim them, we found it easiest just to trim them into edible lengths with kitchen scissors as they were going into the bowl.

Bring a large saucepan filled with water to a boil. And then add the broccoli, cook for 3 minutes; drain and rinse with cold water to stop cooking.

Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic powder, whisk all of the ingredients together to form the dressing.

In a large bowl combine the zucchini noodles, broccoli, diced tomatoes and yellow bell pepper. Pour the dressing over the zucchini pasta mixture; toss gently to coat.

Dave and I both enjoyed this recipe, it was very simple to make and didn't involve too much effort. The zucchini noodles (zoodles) are much denser than regular pasta, so you cannot twirl the zoodles onto a fork like spaghetti. The dressing in this recipe had good flavor and helped to tie all of the other ingredients together. 


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