Italian "Pasta-less" Salad

Always a crowd pleaser! This dish made me love my spiralizer!

Source: Jim Weber; Inspired by


large zucchini (or 3 medium-sized)
thinly sliced red onion (or picked red onion)
12 ounces
canned, drained artichoke hearts patted dry (if in olive oil, consider using for dressing)
3 cups
halved cherry or grape tomatoes
1⁄2 cup
black olives
1 cup
cubed provolone, feta, or mozzarella (optional, adds flavor)
1 cup
cubed cooked sausage (look for sugar-free)
3 tablespoons
red wine vinegar (can use the vinegar from pickled red onions)
2 tablespoons
olive oil
4 tablespoons
lemon juice
1⁄2 teaspoon
dried oregano
1⁄2 teaspoon
dired parsley
1⁄2 teaspoon
dried basil
1⁄4 teaspoon
red pepper flakes
1⁄4 teaspoon


To prepare the dressing: Combine oregano, parsley, basil, pepper flakes, and sea salt. Crush with mortar and pestle if available. Mix spices with vinegar, oil, and juice.


To prepare the salad: slice washed zucchini (with skin on) halfway through lengthwise and then spiralize, using a thicker (linguini-sized) blade if available. This will make half-moons, reminiscent of elbow noodles. Place zucchini noodles in a bowl with artichoke hearts, tomatoes, red onion, and black olives. Add optional sausage and cheese, or consider serving on the size to accomodate your vegan friends. 


Pour dressing over the pasta and toss to combine thoroughly. Refrigerate for at least 15 minutes (best left for 3-4 hours) to let the dressing soften the zucchini. Transfer to serving bowl and enjoy!  (Recipe #497)