Al Fresco Zucchini Pasta Salad

By á-48528

Ingredients

• 3 medium zucchini, spiralized, noodles trimmed
• 1 1/2 cups fresh broccoli flowerets
• 1 large carrot, spiralized using Blade C, noodles trimmed
• 1 medium yellow bell pepper, diced
• 1/4 cup white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 1/8 teaspoon garlic powder
• 1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, drained

Preparation

Step 1

Bring a large saucepan filled halfway with water and a pinch of salt to a boil. Add broccoli and carrots and cook for 3 minutes; drain and rinse with cold water to stop cooking.
Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
In a large bowl combine the zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper. Shake dressing and pour over zucchini pasta mixture; toss gently to coat.