Pastaless Italian Salad

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Pastaless Italian Salad

This was a complete hit, alongside a juicy-Italian marinated grilled chicken breast this afternoon

➡️ Rachel’s Tips:

Make extra Italian dressing (separately), to marinate your chicken overnight

pastaless italian veggie salad

Makes about 6 servings


For the Salad:

  • 6 small zucchini, spiralized *(Check out our favorite Spiralizer)
  • 1 small red onion, sliced
  • 1 pint organic cherry tomatoes
  • 1 green bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1/2 cup black olives
  • 12 oz. marinated artichoke hearts, drained
  • Fresh chopped parsley as garnish

Italian Zucchini Noodle Salad

For the Clean Eating Homemade Italian Dressing

  • 1/2 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp Italian herbs
  • 1/2 tsp dijon mustard, no sugar added
  • 1/2 tsp dried basil
  • 1/4 tsp ground black pepper
  • 1/4 tsp. sea salt
  • 1/4 tsp. raw honey (optional)


For the Dressing:

Combine all dressing ingredients in a small mixing bowl and whisk well to combine.

➡️   Note: It’s best to let this sit (sealed, refrigerated) for 24 hours before using. This gives the herbs time to infuse. Shake well before dressing the salad.

Pastaless Italian Salad Clean Food Crush

For the Salad:

Gently combine zucchini noodles with dressing.

Gently combine remaining ingredients.

Taste test, adjust seasoning if needed.

Enjoy immediately.

Zoodle Italian Salad

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