Zucchini Pasta Salad

This Zucchini Pasta Salad recipe is great for summer. One of my favorite dishes at a summer picnic is a pasta salad with Italian dressing, so it should come as no surprise that this makes my list of favorite keto recipes.

Making a warm zucchini pasta can be difficult because the noodles get mushy easily.  However, a cold zucchini pasta like this one is pretty simple...there's no cooking required.  It will soften more as it is chilled in the Italian dressing, making for a great keto pasta salad.

It's a refreshing salad this should be served chilled.  And it's actually very simple, but takes a little time for prep work because there are so many vegetables.  The real time taker is the zucchini spiralizing, but if you have a hand crank zucchini spiralizer - then this recipe is no problem!   This is the type of Vegetable Spiralizer we use, or you can try out the KitchenAid Spiralizer Attachment if you already have a KitchenAid mixer.

Hand-crank Spiralizer
KitchenAid Attachment

Keys to Making Zucchini Pasta Salad

Once you're past the zucchini spiralizing, the key to the rest of the vegetable ingredients is to keep them small - especially the onions.  Onions are so powerful that if you don't dice them small enough, they'll overpower the rest of pasta salad.

I absolutely love cherry or grape tomatoes in my Zucchini Pasta Salad, as well as a soft cheddar cheese.   In my book, you cannot make a pasta salad without them.  However, sometimes a colby jack cheese can substitute for the cheddar.  I quartered the grape tomatoes in this Zucchini Pasta Salad, but you can leave them whole or only slice them into halves.  Sometimes leaving the tomatoes whole keeps them more fresh, so it is up to you.  I was going for a small bit of each vegetable in every bite with this recipe - which is why I diced all the vegetables into small pieces, including the green bell pepper.

Green bell pepper adds the final touch of vegetable flavor.  If you don't like bell pepper you can leave it out, but I really love the addition.

The last important ingredients are extra virgin olive oil and red wine vinegar.  Make sure the olive oil is extra virgin as that is the least processed olive oil - so it keeps all the good fats in the product!

Chill this Zucchini Pasta Salad for a minimum of 30 minutes, but preferably 2 hours before serving.  Make sure to mix this pasta salad thoroughly before serving to allow any of the dressing that has separated to be incorporated!

While black olives are a great healthy ketogenic diet food, we've found that they are not a popular ingredient, so we've left them as optional in this Zucchini Pasta Salad recipe.  The olives are not included in the nutrition label.

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Zucchini Pasta Salad
A refreshing summer Keto Pasta Salad made from zucchini! A great substitute for your normal Italian Pasta Salad.
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Prep Time 20-30 minutes
Passive Time 2 hours
Servings
servings (about 2/3 cup)
Ingredients
Prep Time 20-30 minutes
Passive Time 2 hours
Servings
servings (about 2/3 cup)
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Spiralize zucchini. Make sure to chop at desired noodle length (anywhere from 4-8" long). Add to large bowl.
  2. Dice red onion into 1/4" size pieces. Add to bowl.
  3. Dice green bell pepper into 1/4" size pieces. Add to bowl.
  4. Chop grape tomatoes in halves or quarters, or leave whole if desired. Add to bowl.
  5. Pour olive oil, red wine vinegar over zucchini noodles and vegetables.
  6. Sprinkle oregano, salt and black pepper.
  7. Toss salad so that as much of the dressing is incorporated and the vegetables and mixed throughout the zucchini noodles.
  8. Dice cheese into 1/2" cubes and set aside in refrigerator.
  9. Chill pasta salad for a minimum of 30 minutes, preferred time 2 hours.
  10. Before serving add cheese cubes and toss again to incorporate any dressing. Enjoy!
Recipe Notes

If desired, add 1/2 a cup of sliced black olives. 1/2 cup sliced black olives adds 10 calories, 0.3 grams net carbs, and 1 gram of fat per serving.

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Nutrition Facts
Zucchini Pasta Salad
Amount Per Serving
Calories 192 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 15mg 5%
Sodium 220mg 9%
Potassium 205mg 6%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 4g 8%
Vitamin A 10%
Vitamin C 32%
Calcium 11%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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