Recipes // Main Dish Pasta // Italian Zucchini Pasta Salad

Italian Zucchini Pasta Salad


By Chef Ali Maffucci

Makes 3 to 4 servings

Time To Prepare: 15 minutes

SERVING SIZE: 2 heaping cups
Calories: 214
Fat: 16 g
Carbohydrates: 10 g
Sodium: 416 mg
Protein: 8 g
Sugar: 3 g


For the salad

  • 2 medium zucchini
  • 1 cup quartered artichoke hearts, drained and patted dry
  • 6 cherry tomatoes, halved
  • ½ cup cubed provolone cheese
  • ¾ cup diced salami
  • ½ small red onion, thinly sliced
  • ½ cup quartered black olives

For the dressing

  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes
  • Salt and pepper


  1. Prepare the salad. Slice the zucchini halfway through and then spiralize using blade B. In a large bowl, combine the zucchini noodles with the artichoke hearts, tomatoes, provolone, salami, red onion, and black olives.
  2. Make the dressing. Whisk the ingredients in a small bowl.
  3. Pour the dressing over the pasta salad and toss to combine. Refrigerate for at least 15 minutes, until the dressing begins to soften the zucchini. Serve chilled.
  4. The longer this pasta salad marinates in the refrigerator, the deeper the flavors get and the softer the zucchini becomes. If possible, let it sit overnight. Shake it up just before serving.
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