I call this Primavera Zucchini Noodles (or, Zoodle Salad), because it has all the yummy vegetables of a pasta primavera but in a much lighter salad form.
Like cauliflower, zucchini is a very versatile vegetable in that it can be used as a healthy alternative for a lot of dishes. I love me some pasta, but it’s wedding season and I’m trying to trim this bod down.
We love using zucchini as a replacement for starchy pasta in our house, both hot and cold. I once made a dish similar to this but with sauteed zucchini noodles, which was great… but this time I was looking for something that was crunchy, cold and summery.
Another great thing about this salad is that it is so simple that it’ll keep for quite a bit of time in your refrigerator. I cannot claim to be the best with leftovers; once they hit a certain day I am usually ready to move onto the next meal. The more you load something like this up with oils and dressings, the more soggy and unappetizing it’ll be after a day or two. This dish has such a small amount of olive oil that it remains fresh for more time than a salad doused in dressing would. If you’re the type who likes to add a bit of dressing to meals like this, only do so when you’re ready to eat it and not prior to storing it.
Note that when you are adding the olive oil to the salad, you should add it one tablespoon at a time to avoid making it too oily. Not all zucchini and squash are created equal in size, so you may not need as much as is listed in the ingredients.
Primavera Zucchini Noodles are served cold and may be had as the main dish or as a side salad.
Primavera Zucchini Noodles (Zoodle Salad)
2 summer squash
1 cup cherry tomatos, halved
1 red bell pepper, cut into small pieces
1 head broccoli, cut into small florets
1 cup snap peas, cut into thirds
1 bunch asparagus, roasted
3 tbsp olive oil
1/4 cup Italian 5-cheese, plus more for garnish
1 tsp garlic powder
Salt and pepper to taste
- Preheat your oven to 375 degrees F.
- Create the zoodles by using a spiralizer, a mandolin slicer or a julienne peeler on your zucchini and squash. Set aside in a large bowl.
- Chop the cherry tomatoes, broccoli, and snap peas and add to the zucchini and squash mixture.
- Cut the asparagus into 1 1/2-inch pieces and place in a small mixing bowl. Toss in 1 tbsp of olive oil and lightly salt. Roast for 15-20 minutes on a baking sheet, or until slightly crisped. Add to the salad.
- Gently toss all vegetables until well mixed. Add 1 tablespoon of olive oil, the garlic powder, salt, pepper and cheese. Toss well and only add the last tablespoon of olive oil if needed.