Nutritionist Corner Recipe: Greek Zucchini Pasta Salad


2 medium size zucchinis spiralized
1 cup quartered artichoke hearts, drained and patted dry
1/4 cup feta cheese crumbles
1/2 cup cubed salami
1/4 cup red onion, thinly sliced
7 cherry tomatoes, halved
1/3 cup quartered Kalamata olives
For the dressing:
1 Tablespoon red wine vinegar
1 Tablespoon Clearly Organic extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon Clearly Organic dried parsley
1/2 teaspoon Clearly Organic dried basil
1/8 teaspoon red pepper flakes
Salt and pepper, to taste

Slice zucchinis halfway through and then spiralize them using the noodle blade. Place zucchini noodles in a bowl with the artichoke hearts, tomatoes, feta cheese, salami, red onion and Kalamata olives. Place all the ingredients of the dressing in a small bowl and whisk together. Pour dressing over salad mix and combine thoroughly. Refrigerate for at least 20 minutes. The mixture is best if left for an hour, so the dressing can soften the zucchini. Transfer to a serving bowl and enjoy.

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