Tag Archives: whole 30

Vegan Zoodle Pasta Salad

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!

Visuals :

Spiralizers:

I have a Cuisinart CTG-00-SPI Spizalizer which can be purchased for under $40 here:

ORDER NOW

There are many other models out there at various price points for your selection. Search and find the best one for you!

Let me know my Vegan Zoodle Pasta Salad goes for you! Cmment below and/or tag me on Instagram @johnnylapasta

Paleo Turkey Meatballs

Ciao friends! It’s been a minute since I shared a recipe with my readers; but after posting a picture of my Paleo Turkey Meatballs on Instagram and receiving a hoard of requests for the recipe, I figured it was time. I created this recipe a few years back with the goal of combining rich, comforting Italian flavors with the health conscious focus of California cuisine. These meatballs are nutrient packed and flavorful – the best of both worlds! This recipe is easy to make and relatively inexpensive. I suggest serving these Paleo Turkey Meatballs with your favorite marinara sauce and zoodles or spaghetti squash for a California coast version of an Italian dinner.

Full written recipe and visuals below.

Click through the gallery below to learn more about the recipe’s process.

Paleo Turkey Meatballs

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

    • 1 lb ground turkey
    • 1 egg
    • 2 tablespoons non-dairy milk
    • ¼ cup almond or cassava flour
    • 1 small onion, chopped
    • 2 tablespoons crushed garlic
    • 3 tablespoons tomato paste
    • ¼ cup sundried tomatoes, chopped
    • ¼ fresh parsley, chopped
    • 2 teaspoons dried oregano
    • 2 teaspoons ground fennel seed
    • 1 pinch red pepper flakes
    • 2 teaspoons salt
    • 2 teaspoons black pepper
    • 2 tablespoons olive oil

Directions:

Preheat the oven to 400°F.

Combine all ingredients, except turkey and olive oil, in a large bowl and mix well. Add the turkey to the bowl and using your hands mix well until all ingredients are evenly distributed through the turkey. Take small handfuls of the turkey mix and roll into 2-3 inch meatballs. Place the meatballs on a greased baking sheet evenly spaced apart. Drizzle the meatballs with the olive oil.

Bake for 25-30 minutes until the meatballs are cooked through (no longer pink inside).
Serve with your favorite sauce over pasta, rice, polenta, spaghetti squash, or zoodles.

Tip: Fill up a large bowl with warm water and have nearby. In between rolling meatballs, dunk your hands in the water to avoid them getting sticky and causing difficulty making more balls.

Notes:
*If desired, substitute ground chicken for ground turkey
*If desired, substitute quinoa or chickpea flour for almond or cassava flour – the recipe will no longer strictly be Paleo with these flours but still close

If you make ( and enjoy) this recipe, please tag me at @johnnylapasta on Instagram and Twitter with a photo of your completed meal!

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