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Blue bowl filled with zucchini noodles, green peppers, tomatoes, cucumbers, and onions.

Greek Zoodle Pasta Salad

This Greek Zoodle Pasta Salad is a delicious and guilt-free way to enjoy your summer vegetables. It's light and flavorful and, oh, so easy to make!
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Prep Time 20 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 2 medium Zucchini, peeled
  • 1 1/2 - 2 cups Grape Tomatoes, halved
  • 1 whole Green Bell Pepper, diced
  • 1 whole English Cucumber, diced
  • 1/2 - 1 cup Red Onion, diced add 1 cup if you love onion, less if desired
  • 1/2 cup Kalamata Olives, pitted and halved
  • 1/4-1/2 cup Feta, cumbled *Optional, skip if no diary is desired
Dressing
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Red Wine Vinegar
  • 1/3 Cup Extra Virgin Olive Oil
  • 1 whole Lemon, juiced
  • 1 tsp Salt
  • 1 tsp Grd Black Pepper
  • 1 tsp Dried Oregeno
  • 1/2 tsp Garlic Powder

Equipment

  • Inspirlalizer or vegetable spiralizer of your choice

Method
 

  1. Mix dressing ingredients together, taste to see if more salt is needed. Set aside to let flavors meld together.
  2. Spirlalize your zucchini into "noodles".
  3. Cut all additional vegetables into bite sized pieces.
  4. Mix the dressing with the vegetables and the zoodles.
  5. **May top with crumbled Feta Cheese, if desired.
  6. Serve within a few hours. May be stored over night in fridge.