Last week, I showed you this pasta salad that contained NO pasta – instead it contained zucchini! I am totally amazed how GOOD this salad tasted! Here is another photo of it, if you missed my post, here.
I had so much fun spiralizing my zucchini for this salad! I’m now INSPIRALIZED!
I love this cookbook by Ali Maffucci – she also has a blog, Inspiralized.com
The recipe I adapted from her cookbook:
For the salad – Prepare in a large bowl:
2-3 medium zucchini Note: slice the zucchini about 1/2 inch through on opposite sides before spiralizing – I used the largest blade but any size would work – this just gives your “pasta” a half-moon shape.
1 cup artichoke hearts – I used whole ones in a can as I find them to be the most tender and then I cut them up.
One handful of cherry tomatoes, halved – I don’t measure these but use what I like.
1 cup diced sweet peppers – I used mini orange, red and yellow ones that I had in a bag.
1/4 cup of pepperoncini diced – the recipe called for red onion but I didn’t have any.
1/2 cup cubed Monterey Jack cheese – the recipe called for Provolone
3/4 cup diced salami
1/3 cup whole black olives, sliced in half
For the Salad Dressing – Whisk in a separate bowl:
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon dried Italian seasoning or a mixture of dried oregano, basil and parsley
1/4 teaspoon red pepper flakes (optional)
Combine the dressing with the salad ingredients. Toss to combine. Refrigerate for at least 15 minutes – I did 2 hours for the zucchini to soften.