Cooking for Wellness

No-Pasta Mediterranean Zucchini Salad

Aug. 6, 2018

This fresh and colorful summer salad features uncooked “zoodles”.  Other suggested add-ins for the salad include bell peppers, toasted pine nuts, wilted spinach or chick peas. Keep in mind that zucchini and summer squash have a high water content and may release moisture after being cut or cooked. You can pat them dry with a paper towel or drain to remove excess moisture before adding to a recipe.


  • 6-8


  • 2 lbs zucchini, trimmed (can use 1 yellow summer squash and 1 zucchini) *note: 1 lb. of squash yields about 5 cups of "zoodles"
  • ½ cup  red onion, thinly sliced
  • 1 cup canned artichoke hearts, quartered, drained
  • &1 ½ cups fresh tomatoes, diced
  • 1/3 cup Kalamata olives, halved and pitted
  • ¼ cup fresh basil, chiffonade
  • 2 tsp fresh oregano, minced
  • 1/4 cup crumbled feta cheese, optional


  • 2 Tbsp olive oil;
  • 2 Tbsp red wine vinegar
  • ½ Tbsp lemon juice
  • ½ tsp Dijon mustard
  • ½ tsp minced garlic
  • ¼ tsp ground black pepper
  • ¼ tsp salt


  1. In a medium bowl, whisk together all dressing ingredients. Set aside.
  2. Secure zucchini in a spiralizer and turn crank to create noodles, about the thickness of linguine. Pat dry with a clean towel; trim noodles to desired length.
  3. In a large bowl, add zucchini noodles, onion, artichokes, tomatoes, olives, basil and oregano. Pour dressing over top and toss well to combine. Garnish with feta cheese, if using.