- 3
- 15 mins
- 15 mins
Ingredients
- 1.5 large zucchinis (or two medium)
- 1 cup quartered artichoke hearts, drained, patted dry
- 3 thick deli slices of provolone cheese, sliced into cubes
- 3/4 cup cubed salami
- 1/2 small red onion, sliced thinly
- 6 cherry tomatoes, halved
- 1/3 cup quartered black olives
- For the dressing
- 1.5 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 1/8 tsp red pepper flakes
- salt and pepper, to taste
Preparation
Step 1
‘how to make’ series
Remember, the blades aren’t actually labeled on the spiralizer itself – I’ve just named them to make my recipes simpler. It’s easier to say “1 zucchini, Blade C” than “1 zucchini, spiralized with the blade that has the smallest triangles.”
about how to make half-moons… on purpose.
This Italian Pasta Salad can be easily made Paleo or dairy-allergy friendly by removing the provolone cheese. I love the provolone though – it’s such a classic addition to this pasta salad.
Typically, the cheese is small-cubed and thrown in the mix. Here, I use slices of deli-cut provolone (sandwich slices) and cut them in cubes. This way, you get to eat more of the cheese throughout the pasta salad and the provolone doesn’t overwhelm each bite – it complements the bite.
Slice your zucchinis halfway through and then spiralize them, using Blade B.
Place your zucchini noodles in a bowl with the artichoke hearts, tomatoes, provolone cheese, salami, red onion and black olives.
Pour the dressing over the pasta salad and toss to combine thoroughly. Refrigerate for at least 15 minutes (best if left for 3-4 hours) to let the dressing soften the zucchini.