Mediterranean Zucchini Pasta Salad Recipes

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MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16



Mediterranean Zucchini and Chickpea Salad image

Steps:

  • Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

MEDITERRANEAN ZUCCHINI PASTA SALAD RECIPE - (4.3/5)

Provided by PineyCook

Number Of Ingredients 17



Mediterranean Zucchini Pasta Salad Recipe - (4.3/5) image

Steps:

  • Place all of the ingredients for the dressing into a bowl and whisk together. Slice the zucchinis halfway through lengthwise, careful not to pierce through the center. Spiralize the zucchinis with Blade C and add to a large mixing bowl. Grab the onion and again, slice halfway through lengthwise, careful not to pierce through the center. Spiralize the onion with Blade A and add half of the noodles to the bowl with the zucchini noodles and save the rest for future use. Then add in the artichokes, olives, chickpeas, feta, and diced tomatoes. Pour the prepared dressing over the zucchini salad and toss well to combine. Serve or refrigerate for future use.

SALAD:
2 medium zucchinis
1 small red onion, peeled
1 (14.5-ounce) can quartered artichoke hearts, drained
1/2 cup halved pitted kalamata olives
1 cup drained and rinsed canned chickpeas
1/2 cup feta, crumbled
1 (14.5-ounce) can diced tomatoes, drained
DRESSING:
4 tablespoons extra virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1 teaspoon Dijon mustard
Salt and pepper

MEDITERRANEAN ZUCCHINI SALAD

A great zucchini summer salad!

Provided by Nicole S.

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 7



Mediterranean Zucchini Salad image

Steps:

  • Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g

2 each zucchini, peeled
½ pint cherry tomatoes, quartered
1 cup pitted Kalamata olives, quartered
1 (6 ounce) jar quartered artichoke hearts, drained and chopped
2 tablespoons white wine vinegar
1 lemon, juiced
2 tablespoons crumbled feta cheese, or to taste

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  • Make the Salad: Slice the zucchini halfway through lengthwise, being careful not to pierce through the center (*Laura's note: you want to create a part slice in order to create spiral cuts, otherwise the spiralizer will not work properly). Spiralize the zucchini with Blade C (*these instructions are designed for The Inspiralizer, but feel free to improvise and use whatever type that you own) and put them in a large bowl. Slice the onion halfway through lengthwise, being careful not to pierce through the center. Spiralize the onion with Blade A and add half the onion noodles to the bowl. (Save the rest for another use.) Add the artichokes, olives, chickpeas, feta (if using), spinach, and tomatoes to the bowl.
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