Mediterranean Zucchini Pasta Salad
View Recipe
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
You will love this Mediterranean Zucchini Pasta Salad during the warmer months!
This light and healthy salad mixes Heinen’s spiralized zucchini noodles (a true time-saver) with chickpeas, fresh vegetables, olives, feta cheese, green onions and parsley, and its topped with a light Greek dressing.
This would be great for any BBQ or summer celebration!
Mediterranean Zucchini Pasta Salad
Prep time: 28min Total time: 28min
Servings: 4-6
Ingredients
For the Salad
- 1 container Heinen's spiralized zucchini noodles
- 1 15 oz. can Heinen's chickpeas, drained
- 1/2 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, seeded and chopped
- 1 cup Freestyle Snacks Kalamata olives
- 5 oz. Mt Vikos feta cheese
- 4-5 green onions, green and white parts chopped
- 1/4 cup of fresh parsley, chopped
For the Dressing
- Juice of 1 lemon, about 2 Tbsp.
- 3 Tbsp. Heinen's extra virgin olive oil
- 1 Tbsp. Heinen's red wine vinegar
- 1 tsp. Heinen's oregano
- Salt and pepper, to taste
Instructions
- Lay the zucchini noodles in a single layer on a paper towel. Sprinkle with salt and let rest for 15 minutes to allow the moisture to come out. After 15 minutes, pat dry.
- Place the zucchini noodles in a large bowl. Add the chickpeas, cucumber, tomatoes, bell pepper, olives, feta cheese, green onions and parsley.
- In a Mason jar or a salad dressing container, combine the lemon juice, olive oil, red wine vinegar and oregano. Stir or shake to combine.
- Pour over the salad and gently toss. Add salt and pepper to taste.
- Serve with pepperoncinis and lemon wedges.
Notes
- This salad does not hold up well as leftovers unless you keep the spiralized vegetables separate.
- Only use the dressing as you eat the salad, otherwise the ingredients will get soggy.
- Add other ingredients, like chopped spinach, arugula, roasted red peppers and other crunchy vegetables.
