Italian Zucchini Pasta Salad

By Hester

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

Details

Servings 3
Adapted from inspiralized.com

Preparation

Step 1

1.Slice your zucchinis halfway through and then spiralize them, using Blade B.

2.Place your zucchini noodles in a bowl with the artichoke hearts, tomatoes, provolone cheese, salami, red onion and black olives.

3.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.

4.Transfer to a serving bowl.