Mediterranean Zucchini Pasta Salad

🧂 Ingredients

• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon dried parsley

  optional
• ½ teaspoon garlic powder
• 1 teaspoon Dijon mustard
• kosher salt
• freshly ground black pepper
• 2 medium zucchini
• 1 small red onion
• 1 (14 ounce) can quartered artichoke hearts

  drained
• ½ cup halved pitted kalamata olives
• 1 15-ounce can chickpeas

  drained and rinsed
• ½ cup crumbled feta cheese

  optional; omit to make dairy free
• 2 cups baby spinach
• 1 cup cherry tomatoes

  halved

Instructions

• 1 Make the Dressing: In a medium bowl, whisk together the olive oil, vinegar,
  lemon juice, oregano, parsley (if using), garlic powder, and mustard. Taste and
  season with salt and pepper.
• 2 Make the Salad: Slice the zucchini halfway through lengthwise, being careful not
  to pierce through the center (*Laura's note: you want to create a part slice in
  order to create spiral cuts, otherwise the spiralizer will not work properly).
  Spiralize the zucchini with Blade C (*these instructions are designed for The
  Inspiralizer, but feel free to improvise and use whatever type that you own) and
  put them in a large bowl. Slice the onion halfway through lengthwise, being
  careful not to pierce through the center. Spiralize the onion with Blade A and
  add half the onion noodles to the bowl. (Save the rest for another use.) Add the
  artichokes, olives, chickpeas, feta (if using), spinach, and tomatoes to the
  bowl.
• 3 Pour the dressing over the salad and toss well to combine. Serve or refrigerate
  until ready to serve.

Nutrition Info