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!
Equipment
- Inspirlalizer or vegetable spiralizer of your choice
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
Instructions
- Mix dressing ingredients together, taste to see if more salt is needed. Set aside to let flavors meld together.
- Spirlalize your zucchini into "noodles".
- Cut all additional vegetables into bite sized pieces.
- Mix the dressing with the vegetables and the zoodles.
- **May top with crumbled Feta Cheese, if desired.
- Serve within a few hours. May be stored over night in fridge.