Zucchini Noodle Spaghetti Salad Recipe — A quick and easy healthy side dish for summer potlucks or cookouts!
FRI-nally, it’s happened to me. Right in front of my face, and I just cannot hide it!
Needless to say I’m amped the eff up.
I blame it on the fact that I will be holding life-sized bags of sriracha chips at the Gluten Free Expo tomorrow. This is what dreams are literally made of. SRIRACHA + CHIPS.
But it also could be the double shot of Recipe Redux this morning that is putting my TGIF cup up to Venti status.
Not even kidding, I had to google that. Do the Starbucks hate me for saying medium instead of tall? The world may never know.
…Speaking of unrelated segways, here’s what this month’s theme entailed:
Get Your Fruits and Veggies in Shape
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
Ah, the zoodle. Food trend’s birth child, distant relative to chia pudding, overnight oats, and acai bowls.
Just in case you’ve been living anywhere else other than a food blog, zoodle = zucchini noodle. AKA identity confused vegetables. And I am a full on supporter. Do you, zoo…dle.
I’ve made my fair share of carb-envied vegetable noodles, but it never seizes to amaze me how many people still expect them to taste like pasta. It’s a vegetable. No 4 foot tall nonna is churning out fresh strands of vermicelli with a spiralizer. I’m a dream crusher, it’s what I do.
Regardless, they are delicious, filling, and a viable noodle-shaped alternative to pasta for those who read the terms of agreement that they in fact are NOT pasta.
And since it’s summer, and my CSA is bursting at the hand-woven seems with zucchini and the rest of the garden gang, I wanted to make sure I could fit as many of them into this recipe as possible.
If you’ve never had spaghetti salad, it’s pretty much your usual Italian-y pasta salad…with spaghetti. How it got it’s name, I’m still trying to figure out.
I had a fridge full of carrots, broccoli, and tomatoes begging to be used from my CSA, so that’s what I did. Plus, the stars must have been aligned just right, because I (gasp!) made my OWN dressing. I know, I know, crazy talk. I used this recipe but added more vinegar, less oil, and some Dijon because I’m all team emulsification.
So I encourage you to use what ever veggies are on life support in your crisper drawer, or whatever is looking good at the grocery store/market/farm/next door neighbor’s garden that day. And if you’re feeling like Giada, make your own dressing.
The recipe also usually has some of da meats (that’s my italian accent) so throw some salami, chicken, or hell even some tofu for those hippie potlucks if you’re so inclined. I’ll just take my pasta con artist vegetables straight up.
- 4 large zucchini, spiralized, or sliced into thin strips with a vegetable peeler
- 1 large tomato, chopped
- 2 large carrots, chopped
- 1/2 red onion chopped
- 2 cups broccoli, chopped
- 1 cup Italian dressing
- 1/2 cup feta or parmesan cheese
- fresh chives, or herbs of choice, chopped
- cajun seasoning
- Add all vegetables to a large bowl.
- Toss with Italian dressing and cheese until fully combined.
- Let sit at least 30 minutes in refrigerator.
- Top with chopped herbs and cajun seasoning, and serve.
* Omit or use dairy-free cheese alternative to make vegan-friendly.
adapted from Six Sisters Stuff
Hover over image to pin for later!
Then check out all the rest of the noodle-fied produce below!
Make it a great day!
What’s your favorite noodle dish?
Have you made any veggie/fruit noodles?