This Mediterranean Zucchini Noodle pasta recipe doubles as either a main course or a side salad, you decide! Either way, it’s paleo and vegan, full of tangy, briny flavors, and comes complete with its own dressing!
Prep Time:20 mins
Total Time:20 mins
Yield:4 servings 1x
2 large zucchinis, spiralized
1 cup grape tomatoes, sliced
1 cup kalamata olives, rinsed (halved, optional)
1/2 cup red onion, sliced
3 teaspoons pepperonchinis, rinsed and sliced
1/4 cup olive oil
1 tablespoon lemon juice
3 cloves fresh garlic, pressed
1 teaspoon dried oregano
1 teaspoon dried parsley
1/8 teaspoon sea salt
First, spiralize the zucchini, using the thick cut blade for larger noodles, if available. Lay the noodles in between napkins for 5-10 minutes to soak up excess moisture.
As the zucchini noodles are drying, slice the other pasta ingredients, including the tomatoes and red onion. Rinse the kalamata olives and shake excess juice off of the pepperonchini peppers, if desired. Then combine the zucchini noodles with the pasta ingredients, stirring them together with a fork or tossing by hand.
In a small cup, combine the olive oil, lemon juice, garlic, oregano, parsley, and sea salt. Stir vigorously to blend the ingredients and then drizzle over the top of the zucchini noodles. Stir noodles carefully to evenly distribute the dressing without mashing them. Serve immediately.
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