Mediterranean Zucchini 'Pasta' Salad recipe

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Ingredients

1 (10 ounce) can artichoke hearts, drained and chopped
1 cup cherry tomatoes, halved
½ cup pitted Kalamata olives, halved
3 zucchini, spiralized
2 lemons, juiced
¼ cup extra-virgin olive oil
2 tablespoons chopped parsley
1 tablespoon white vinegar
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon kosher salt
1 lemon, zested
½ teaspoon ground black pepper
¼ cup crumbled goat milk feta cheese, or to taste

Nutrition Info

302.5 calories
carbohydrate: 21.6 g
cholesterol: 11.2 mg
fat: 23.2 g
fiber: 7.3 g
protein: 8.2 g
saturatedFat: 5.5 g
servingSize: -
sodium: 1274.6 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine artichoke hearts, tomatoes, olives, and zucchini in a large bowl.

  2. Pour lemon juice, olive oil, parsley, vinegar, garlic, oregano, kosher salt, lemon zest, and pepper into a small bowl, stir to combine. Pour over the zucchini mixture. Top zucchini pasta with goat milk feta cheese and serve on a large platter.

Recipe Yield

4 servings

Recipe Note

The perfect 'pasta' salad for summer!

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