This recipe is absolutely perfect for the warmer months of late Spring and Summer, and takes a traditional preparation of pasta salad to a new fresh and easy level. In this recipe, no cooking is required, and the inclusion of a variety of fruits and veggies is a great way to cool down in during a hot day. If you're like me, and you tend to avoid your oven and stove-top during the sweltering days of summer, then this recipe is for you.

This light summer salad is reminiscent of the pasta salad I used to enjoy as a child… except I left out the heavy pasta and replaced it with my fave go-to summer staple: zucchini “noodles”. There are a variety of spiralizers out there that range considerably in price and quality, but the cheapest ones work perfectly for creating an even and toothsome zucchini noodle. If you don’t have a spiralizer and aren't in the market to get one, a simple vegetable peeler or julienne tool works great too.

Any way you slice them up, zuchhini noodles are a great, low-cal, less filling alternative to traditional pasta. It also keeps well too! Store uneaten pasta salad in an airtight container in the refrigerator for up to 3 days.

See Also

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Ingredients

• For the Salad:
• 4 cups spiralized zucchini, unpeeled (about 2 medium zucchinis)
• 2 cups chopped fresh tomatoes
• 1 cup diced green pepper
• 1 cucumber, seeds removed and diced (peels can be left on, if desired)
• 2 peaches, chopped into small pieces
• 1 tablespoon minced fresh garden herbs (oregano, sage, basil, mint)
• For the Dressing:
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 3 tablespoons agave, maple syrup, or coconut palm sugar
• 1/4 cup lemon juice
• 1 tsp sea salt
• 1/4 cup nutritional yeast
• 2 teaspoons Italian seasoning spice mix (unsalted, if “salted” reduce salt amount called for above and modify to taste)
• 1/4 cup water

• Prep Time: 20 minutes
• Cook Time: 0 minutes

• Total Time: 20 minutes
• Yield: 8 Servings

Preparation

Directions:

Slice the zucchini using a spiralizer or a vegetable peeler/julienne-tool. Once the zucchini has been made into "noodles", cut the spiralized zucchini into bite sized pieces (think penne or long macaroni noodles) and salt lightly (about 1/4 to 1/2 teaspoons salt).  Transfer the cut up zucchini noodles to large mixing bowl and toss with the chopped fresh tomatoes, diced green pepper, dice cucumber, chopped peaches, and minced herbs.

Whisk all dressing ingredients together into small bowl until well combined. Drizzle over the salad ingredients to coat well. Let the mixed salad rest in the fridge for about 30 minutes, or until chilled, and then stir once again to coat.

Serve cold or at room temp. Perfect with a tall glass of lemonade.