Homemade Zucchini Pasta Salad

I’ve been absolutely obsessed with this zucchini pasta salad lately, and I had to share it with you! It’s packed with spiralized zucchini noodles, tangy marinated artichoke hearts, and all the fresh Italian flavors you could want in a summer side dish. Trust me, this is going to become your new go-to for potlucks and easy weeknight dinners.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-470
• Protein: 13-17 g
• Fat: 17-22 g
• Carbohydrates: 52-60 g

Ingredients

For the dressing:

• 2 tbsp olive oil (I prefer Bertolli Extra Virgin for this dressing)
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/4 tsp basil
• 1/4 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp red pepper flakes (optional)

For the pasta salad:

• 2 oz pasta (rotini or fusilli works best to hold the dressing)
• 12 oz zucchini (spiralized into thin noodles)
• 1 cup tomatoes
• 1 cup artichoke hearts (I use Reese marinated hearts for extra flavor)
• 1/4 cup onion
• 4 pepperoncini (stems removed and sliced into thin rings)
• 1/4 cup olives
• 3/4 cup chickpeas
• 1/4 cup veggie parmesan
• 6 slices veggie pepperoni
• 2 tbsp fresh chopped parsley

Step 1: Prepare the Dressing and Mise en Place

• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/4 tsp basil
• 1/4 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp red pepper flakes
• 1/4 cup onion
• 4 pepperoncini
• 1/4 cup olives
• 6 slices veggie pepperoni
• 2 tbsp fresh chopped parsley

Combine the olive oil, red wine vinegar, lemon juice, basil, oregano, garlic powder, salt, black pepper, and red pepper flakes in a jar with a tight-fitting lid.

Shake vigorously for 30 seconds until the dressing is well emulsified and the spices are evenly distributed.

Set aside.

While the dressing rests, prepare all your vegetables: dice the onion into small pieces, slice the pepperoncini into thin rings (discarding the stems), quarter the olives if they're large, chop the fresh parsley, and slice the veggie pepperoni into thin strips or bite-sized pieces.

I like to prepare all my vegetables at once so the final assembly comes together quickly without any interruptions.

Step 2: Cook the Pasta and Prepare the Zucchini

• 2 oz pasta
• 12 oz zucchini

Bring a pot of salted water to a boil and cook the pasta according to package directions until just al dente, usually 8-10 minutes.

Drain and rinse under cold running water until completely cooled—this stops the cooking and prevents the pasta from becoming mushy.

While the pasta cooks, spiralize or cut the zucchini into thin noodle-like strands and set aside.

The cold pasta will help keep the final salad fresh and light.

Step 3: Prepare the Tomatoes and Artichoke Hearts

• 1 cup tomatoes
• 1 cup artichoke hearts

Roughly chop the fresh tomatoes into bite-sized pieces, removing excess seeds if they're very juicy.

Drain the marinated artichoke hearts if they're packed in liquid, then chop them into quarters or bite-sized pieces.

If using fresh or jarred artichokes without marinade, pat them dry with a paper towel.

Set both aside.

I find that marinated artichoke hearts add wonderful flavor to this salad, but you can use canned or frozen varieties if that's what you have on hand.

Step 4: Assemble the Salad

• cooked pasta from Step 2
• spiralized zucchini from Step 2
• prepared tomatoes and artichoke hearts from Step 3
• 3/4 cup chickpeas
• prepared onion, olives, and pepperoncini from Step 1
• 1/4 cup veggie parmesan
• fresh parsley from Step 1

In a large mixing bowl, combine the cooked pasta from Step 2, spiralized zucchini from Step 2, prepared tomatoes and artichoke hearts from Step 3, chickpeas, prepared onion, olives, and pepperoncini from Step 1.

Add the veggie parmesan and half of the fresh parsley.

Toss everything together gently to distribute all components evenly throughout the salad.

Step 5: Dress and Finish the Salad

• dressing from Step 1
• veggie pepperoni from Step 1
• remaining parsley from Step 1

Pour the dressing from Step 1 over the assembled salad and toss thoroughly until every component is lightly coated.

Add the sliced veggie pepperoni from Step 1 and fold it in gently to avoid breaking the pieces.

Taste and adjust seasonings if needed—add a pinch more salt, vinegar, or lemon juice depending on your preference.

Top with the remaining fresh parsley and serve immediately, or refrigerate for up to 2 hours before serving.

Homemade Zucchini Pasta Salad

Delicious Homemade Zucchini Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 435

Ingredients Method

Ingredients

  

For the dressing

• 2 tbsp olive oil (I prefer Bertolli Extra Virgin for this dressing)
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/4 tsp basil
• 1/4 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp red pepper flakes (optional)

For the pasta salad

• 2 oz pasta (rotini or fusilli works best to hold the dressing)
• 12 oz zucchini (spiralized into thin noodles)
• 1 cup tomatoes
• 1 cup artichoke hearts (I use Reese marinated hearts for extra flavor)
• 1/4 cup onion
• 4 pepperoncini (stems removed and sliced into thin rings)
• 1/4 cup olives
• 3/4 cup chickpeas
• 1/4 cup veggie parmesan
• 6 slices veggie pepperoni
• 2 tbsp fresh chopped parsley

Method

 

1. Combine the olive oil, red wine vinegar, lemon juice, basil, oregano, garlic powder, salt, black pepper, and red pepper flakes in a jar with a tight-fitting lid. Shake vigorously for 30 seconds until the dressing is well emulsified and the spices are evenly distributed. Set aside. While the dressing rests, prepare all your vegetables: dice the onion into small pieces, slice the pepperoncini into thin rings (discarding the stems), quarter the olives if they're large, chop the fresh parsley, and slice the veggie pepperoni into thin strips or bite-sized pieces. I like to prepare all my vegetables at once so the final assembly comes together quickly without any interruptions.
2. Bring a pot of salted water to a boil and cook the pasta according to package directions until just al dente, usually 8-10 minutes. Drain and rinse under cold running water until completely cooled—this stops the cooking and prevents the pasta from becoming mushy. While the pasta cooks, spiralize or cut the zucchini into thin noodle-like strands and set aside. The cold pasta will help keep the final salad fresh and light.
3. Roughly chop the fresh tomatoes into bite-sized pieces, removing excess seeds if they're very juicy. Drain the marinated artichoke hearts if they're packed in liquid, then chop them into quarters or bite-sized pieces. If using fresh or jarred artichokes without marinade, pat them dry with a paper towel. Set both aside. I find that marinated artichoke hearts add wonderful flavor to this salad, but you can use canned or frozen varieties if that's what you have on hand.
4. In a large mixing bowl, combine the cooked pasta from Step 2, spiralized zucchini from Step 2, prepared tomatoes and artichoke hearts from Step 3, chickpeas, prepared onion, olives, and pepperoncini from Step 1. Add the veggie parmesan and half of the fresh parsley. Toss everything together gently to distribute all components evenly throughout the salad.
5. Pour the dressing from Step 1 over the assembled salad and toss thoroughly until every component is lightly coated. Add the sliced veggie pepperoni from Step 1 and fold it in gently to avoid breaking the pieces. Taste and adjust seasonings if needed—add a pinch more salt, vinegar, or lemon juice depending on your preference. Top with the remaining fresh parsley and serve immediately, or refrigerate for up to 2 hours before serving.