Zucchini Pasta Salad

Who needs pasta salad when you can make this healthier version.  This is gluten free and lower in fat, all thanks to the great zucchini noodle!

This is a perfect recipe for potlucks, picnics, dinner parties or just to sit at home and eat it all by yourself.





  • 1 large zucchini, spiralized
  • 2/3 cup thinly sliced red onion
  • 20 cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1 cup romaine lettuce, chopped into bite sized pieces
  • 3/4 cup pitted black olives
  • 1 small green pepper, chopped
  • 1/3 cup red wine vinegar
  • 2 tsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp agave nectar or any other liquid sweetener
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup extra virgin olive oil


In a small bowl combine the red wine vinegar, lemon juice, garlic, agave, dried oregano, basil, black pepper and olive oil.  Whisk well.

In a large bowl combine the rest of the ingredients.  Pour the vinaigrette over the pasta salad and toss.  Serve Immediately or refrigerate.


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