Summer is technically over, but zucchini season is still around. I made this salad at least 5 times this summer and it's super easy, works great for potlucks and tastes even better the next day for leftovers. The concept is easy. I wanted a delicious cold pasta salad. I love Greek salad. I don't want the calories from noodles. So I subbed in zucchini for the pasta and voila! As I mentioned above, I took this to a few parties this summer, the last one was a BBQ at a friends house. Many people didn't take the salad on the first look as they told me "Oh, it looks good, but I don't want the carbs tonight from noodles", to "oh, I swore that was pasta!", once I explained what the salad was, all of a sudden it was almost gone!
From start to finish, the total prep time of this salad is less than 15 minutes.
- Sliced black olives
- Feta cheese
- Red or Green Peppers
- Green Onions
Make your own: Balsamic Vinegar and plain yogurt with some pepper or if you want to buy one, try my fav -Bolthouse Farms - Creamy Balsamic
It really couldn't get any easier.
- Spiralize your zuchinni.
- Add in the olives, feta cheese, tomatoes, cucumbers, peppers and green onions
- Toss in the salad dressing.
- Put in the fridge for an hour or two.