Zucchini Pasta Salad With Homemade Italian Dressing
Ingredients
Scale
- 6 medium-large zuchinni
- 16 oz package of grape or cherry tomatoes
- 1 medium red onion, sliced thinly
- 2 large cucumbers
- 2 jars of kalamata olives (or a mixture of pitted olives)
For the Dressing:
- 1/2 C olive oil
- 1/4 C apple cider vinegar
- 2 TBSP lemon juice, freshly squeezed
- 2–3 cloves of garlic
- 2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp raw honey (optional)
- 3/4 tsp sea salt (more to taste)
Instructions
- Spiralize the zuchinni to make it into “pasta.”
- Using a mandolin or sharp knife, thinly slice the red onion.
- Chop the cucumber and dice it into small chunks.
- Combine all vegetables and olives into a large bowl.
- In a separate bowl, add all the ingredients for the dressing and combine well.
- Pour the dressing over the vegetable mixture and stir.
- Cover and refrigerate at least 6 hours, preferrably overnight to let the flavors meld. Stir every few hours (if you remember) to help blend the ingredients for thorough marination.
