This Low Carb Italian Zucchini Pasta Salad is so delicious! This is the perfect gluten free way to enjoy a ‘pasta’ salad!
Spring is in full swing and I’m all about staying on the healthy kick! I mean swim suit season is just around the corner… well for me living in Florida I guess it’s almost always swim suit season.
If you’ve been following the blog lately then you may have noticed I’ve been on a spiralizing kick.
In a hurry? Watch the 60 second recipe video below to learn how to make this! ↓
I purchased a new spiralizer which I absolutely love, so I’ve been spiralizing everything I can get my hands on! 🙂
In the Springtime I crave cold pasta salads. Pasta, even the gluten free pasta I buy is really high in carbs.
I’ve been trying to lower my carb intake lately to shed some unwanted pounds, so I’ve been making a lot of vegetable ‘pasta’ or ‘noodles’ for meals including this yummy salad!
This was super easy to make too, actually quicker than traditional pasta salad because you don’t have to wait while the noodles boil and then cool.
Just cut off the ends of your Zucchini, place them in your spiralizer. Depending on what brand you use will depend on your blade setting. You’ll want to use the blade that creates thin like ‘noodles’.
The brand I’m currently using and love is The Inspiralizer: Official vegetable spiralizer of Inspiralized. I use Blade D to create thin ‘noodles’.
Add the ‘noodles’ or Zoodles to a large bowl.
Add in the
Kalamata Olives (love the flavor of this type of olive)
Turkey Pepperoni Slices
Fresh Basil Leaves
Then in a small bowl whisk together the Olive Oil and Garlic, and pour over the salad mixing well.
Serve immediately (zucchini tends to get watery the longer it sits).
If you try this recipe let me know what you think! Leave a comment, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram! I LOVE seeing what you guys are making. 🙂
Low Carb Italian Zucchini Pasta Salad
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 1x
- Category: Salad
- Cuisine: Gluten Free, Low Carb
- 1 medium to large Zucchini
- 15 Grape Tomatoes halved
- 15 pitted Kalamata Olives slices
- 15 Turkey Pepperoni slices
- 7 Basil leaves chopped
- 2 Tbs EVOO (extra virgin olive oil)
- 1 clove minced Garlic
- Wash and trim the ends of of Zucchini.
- Place Zucchini in spiralizer and use Blade D to spiralize (if you’re using a different brand, use the blade setting to create thin noodles).
- Add Zucchini noodles to a large bowl.
- Add Tomatoes, Olives, Pepperoni, and Basil.
- In a small bowl whisk together Garlic and EVOO, pour over salad and mix well.
- Serve immediately.
Disclaimer: there are Amazon affiliate links in this post