Italian Zucchini-Noodle Salad
I promised you something exciting when I returned, and by our standards this is AWESOME. I know I am 100% against special kitchen gadgets that aren’t really necessary, only have one purpose and take up space…but I guess I’ll have to switch that to 99%. Enter: The Spiralizer.
I kept seeing it on various blogs, and eventually curiosity got the best of me. Since I recently turned an age that is distinctly NOT 30 (but conspicuously close), I had an opportunity to request something as silly as this gadget for a present. I fully expected to use it a few times, grow tired of it and ultimately sentence it to a life of dust in our 3rd floor closet. Technically that could still happen, but I’m starting to seriously doubt it. This sucker ROCKS. It turns absolutely any non-hollow vegetable into curly “noodles” in a matter of seconds. Honest to Betsy, seconds. You pop it in, turn the crank, and viola! Vegetable strands! Depending on the veggie you can eat them raw or cooked, in dishes that mock pasta, or just dishes that highlight veggies. Today’s recipe is the former, with zucchini standing in for regular pasta in the classic Italian Pasta Salad. After a few hours of marinating the zucchini gets an awesome texture that’s perfect for eating raw. I can honestly promise that you won’t miss the pasta for a second, especially when you’ve got pepperoni to focus on 🙂
- 1.5 large zucchinis (or 2 medium)
- 1 cup canned artichoke hearts, drained, patted dry and roughly chopped
- 1/4 red onion, thinly sliced
- 10 grape tomatoes, quartered
- 1/3 cup black olives, sliced in half
- 4 thick slices of provolone, chopped into bite-sized pieces
- 3 ounces pepperoni, chopped into bite-sized pieces
- 2 Tbsp lemon juice
- 1.5 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 1/8 tsp crushed red pepper
- large pinch of salt
- pepper, to taste
- Trim the ends off the zucchini(s). If it is too long for the spiralizer, cut it in half. Slice partially through it longways, being careful not to slice it all the way through. Check out Inspiralized for detailed pics on this. Spiralize the zucchini using the blade with the bigger triangles. Place your noodles in a large bowl.
- Add veggies, cheese and meat to the bowl and toss to combine. Set aside.
- In a small bowl whisk together lemon juice, vinegar, olive oil and spices. Pour over zucchini mixture.
- Allow to rest in the fridge for at least 30 minutes, but up to overnight.
Serves 6 as a side dish.
Note: Check out this link for ways to make zucchini “noodles” if you don’t have a spiralizer! http://www.womenshealthmag.