Mediterranean Zucchini Pasta Salad Recipe 435

Steps:

• Place all of the ingredients for the dressing into a bowl and whisk together. Slice the zucchinis halfway through lengthwise, careful not to pierce through the center. Spiralize the zucchinis with Blade C and add to a large mixing bowl. Grab the onion and again, slice halfway through lengthwise, careful not to pierce through the center. Spiralize the onion with Blade A and add half of the noodles to the bowl with the zucchini noodles and save the rest for future use. Then add in the artichokes, olives, chickpeas, feta, and diced tomatoes. Pour the prepared dressing over the zucchini salad and toss well to combine. Serve or refrigerate for future use.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
• Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
• Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

Steps:

• Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

Steps:

• In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Steps:

• Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.