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zucchini pasta salad

Homemade Zucchini Pasta Salad

Delicious Homemade Zucchini Pasta Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.