Greek Zoodle Salad

  • Date September 04, 2016
  • Print Friendly and PDF

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.


  • Zuchinni
  • Sliced black olives
  • Feta cheese
  • Tomatoes
  • Cucumber
  • Red or Green Peppers
  • Green Onions
  • Basil
Dressing Options

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. 

 Have you tried cold zoodles yet? What other salads could be made with cold zoodles?

No comments: