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Vegetarian Pasta Salad

Don't you love when your friends share recipe videos on their Facebook timeline? A friend shared a video recipe featuring pasta and salami (eww) and it got my mind spinning on using zoodles in lieu of the noodles. Here's my personal rendition...


Vegetarian Pasta Salad using Zoodles and filled with veggies!

Ever get into a healthy food that you want to eat it often? That's how I feel right now with zoodles. I love how versatile the vegetable is plus it's a win-win when my family enjoys it as much as I do. I enjoy raw zucchini in a salad occasionally but I prefer it cooked. So for this recipe, the zoodles are cooked on medium low heat for 3-5 minutes.


Talking about vegetables, another favorite is artichoke but it can be a pain to work with so I typically buy artichoke hearts in a jar at the store. The cost can be prohibitive at some stores so shop around for the best deal. Also, you won't use all of the artichokes for this recipe; therefore, you'll be able to throw them on a homemade pizza, in a salad, or on baked chicken.


What'll you need for this recipe is the following:


4 medium zucchini (with a zoodle maker) or premade at the store

1 can Northern or Navy Beans

1 cup Artichoke Hearts, chopped

1 cup cherry tomatoes, cut in half

1/4 cup EVOO, separated

2 cloves of garlic minced

1 tsp each dried herbs: basil, oregano

1/2 tsp S&P

Topping: 1-2 TBS Feta


Directions:

  1. In a medium bowl, use all but 1 TBS of the EVOO, minced garlic, herbs and S&P. Mix. Add chopped tomatoes to the bowl. Mix to cover the tomatoes with the oil-herb mixture. You can do this step an hour or more before preparing the zucchini to give the tomatoes a chance to marinate in the oil with herbs.

  2. Prepare zucchini for zoodles. Once zoodled, cook on medium-low heat with a 1 TBS of EVOO (or oil of your choice) for 3-5 minutes.

  3. While cooking zoodles, chop artichoke hearts and rinse beans under cool water.

  4. In the last minute of cooking the zoodles, add the beans. Cook for 30 seconds tossing with the zoodles.

  5. In the last minute or so, pour the tomato with oil mixture over the zoodles and beans. Toss then turn off heat.

  6. Pour zoodles, beans, tomato mixture into a bowl and toss with the chopped artichoke hearts and sprinkle with feta.

  7. Enjoy warm! This recipe also tastes good cold - so it could be an option to take in place of a pasta salad to an event this summer!


Enjoy! Share what your favorite summer recipe you like to make and bring to a function in the comments below. If these ingredients are yummy to you too, could you see yourself making this recipe? Tell me about it.

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Conveying Awareness

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Jessica David

PO Box 1731

Ridgecrest, CA 93556

 

Tel: 760-301-6763

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