raw | Johnny La Pasta

I love a good pasta salad, especially during summertime. A savory, chilled pasta salad is one of my go-to dishes for contributing to summer parties. A couple of years back I was invited to a summer gathering at which I knew several people with dietary restrictions would be in attendance – a few vegans, a couple of gluten-frees, and a paleo-er. I wanted to make a dish that all of these guests could eat, and that is when I came up with this Vegan Zoodle Pasta Salad.

This Vegan Zoodle Pasta Salad has everything going for it: it’s vegan, it’s gluten-free, it’s paleo-friendly, it’s veggie-full, it’s savory flavorful, and it’s cooling for the summer season. Make this recipe to share at summer bbqs and potlucks or for yourself to enjoy as a meal-prep lunch for several days. Bon appetito!

Vegan Zoodle Pasta Salad

Serves: 4-12 | Prep Time: 15 minutes | Difficulty: Easy

Ingredients:

8-10 medium zucchini
2 cups cherry tomatoes, halved
1 cup red onion, thinly sliced
1 cup roasted or fresh red bell pepper, sliced
1 cup Kalamata olives, halved
1/2 cup shredded carrots
1 cup vegan pesto (I use Trader Joe’s Vegan Cashew Basil Pesto)
1 teaspoon salt
Optional:
- Add 1 cup chickpeas for protein (makes recipe not paleo)
- Add vegan feta or mozzarella cheese (may make recipe not paleo)

Directions:

Spiralize the zucchini and spread the noodles out on a baking sheet. Sprinkle the noodles with the salt and allow to sit for 30 minutes. The salt will draw excess water out of the zucchini. Squeeze the noodles over a strainer in the sink until most of the water is released. Place the noodles in a large bowl. Add the pesto and toss well. Add remaining ingredients and toss well again. Serve and enjoy!