Zucchini Noodle Spaghetti Salad Recipe — A quick & easy, healthy side dish for summer potlucks or cookouts!
I’ve made my fair share of carb-envied vegetable noodles, but it never ceases 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.
Once zucchini are in season, they are abundant and cheap, so I wanted to make sure I could fit as many of them into this recipe as possible.
What makes this spaghetti salad recipe delicious and healthy
- Red onion
- Italian dressing
- Feta cheese
- Fresh herbs
- Cajun seasoning
How to make this spaghetti salad
Start by spiralizing 4 large zucchini, or thinly slicing them with a vegetable peeler. Chop a large tomato, 2 large carrots, 1/2 a red onion, 2 cups of broccoli, and adding them all to a large bowl.
Toss the vegetables with 1 cup of store-bought or homemade Italian dressing, and 1/2 cup of crumbled feta cheese or parmesan cheese, and let it sit in the refrigerator for at least 1 hour. Before serving top with freshly chopped herbs, such as chives, and a sprinkling of Cajun seasoning if desired.
- Letting the vegetables sit for longer softens their texture, and brings out more flavor.
- If you don’t have a spiralizer, you can cut the zucchini into thin strips with a vegetable peeler instead.
- Use a mixture of whatever fresh vegetables you have on hand, or prefer.
How long does this spaghetti salad last for?
Once it is dressed and the fresh herbs are added, this salad will last in the refrigerator for 3-4 days. If left too long the vegetables and herbs will start to wilt.
Can you freeze this spaghetti salad?
Since the vegetables, especially the zucchini have a high water content, I would not recommend freezing, as this will drastically change the texture and quality once it is thawed.
How do I make zucchini noodles without a spiralizer?
While they won’t be exactly the same as using a spiralizer, you can thinyly slice zucchini into strips using a knife, vegetable peeler, or grater.
Money-Saving Tips for this Zucchini Noodle Spaghetti Salad Recipe:
- Buy on sale. Zucchini goes on mega sale once it is in season. If you have a farmers market nearby, I bet it is even cheaper (and local!) than the supermarket.
- Buy in bulk. Purchasing a block of parmesan, and whole veggies instead of pre-chopped is less expensive. It does require a little more time, but can be done ahead of time as well.
- Use up leftovers. If you have a fridge full of veggies without a purpose, throw them in! Use what you have on hand & save $$$ and a trip to the grocery store.
more salad recipes:
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This Zucchini Noodle Spaghetti Salad Recipe is a quick & easy, healthy side dish for summer potlucks or cookouts!
- 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.
** use a certified gluten-free option if needed.
- Category: salad
- Method: no-cook
- Cuisine: Vegetarian
- Serving Size: 1/8 of recipe
- Calories: 164
- Sugar: 9
- Sodium: 752
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 5
- Cholesterol: 8
Keywords: zucchini, spaghetti, zoodle, salad, summer, vegetarian, gluten free, cookout, side dish
Make it a great day!
What’s your favorite noodle dish?
Have you made any veggie/fruit noodles?