Salad meets pasta salad with this flavor packed and easy to make zoodle salad. These zucchini noodles are drenched in a delicious Italian dressing, and topped with loads of goodies. We absolutely love serving this zoodles recipe as a side to both hearty and light protein dishes–perfect for low carb, keto, and healthy eaters alike!
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How to Make Zucchini Noodles
There are quite a few ways to make zucchini noodles; this zoodle salad is flexible. However, I find that zoodles made with a spiralizer are best for this recipe. Whether that’s available to you or not, here are all the ways you can make zucchini noodles:
- Make zoodles using a spiralizer. If you do spiralize this zoodles recipe, be sure to cut the strands so they aren’t crazy long.
- Purchase zoodles from the store for a quick and easy option. Note: Fresh only! Frozen zucchini noodles will be soggy and mushy when defrosted.
- Use a mandolin to create medallions. Psst–mandolins also work to make zucchini lasagna noodles, although I don’t recommend using that shape for this recipe.
- Use a veggie peeler for long thin noodles (I typically do this when making cucumber noodles).
- Box grater will give you rice-like zucchini noodles. I prefer this when mixing zucchini into baked dishes, such as zucchini frittata.
You can also try other noodles. Some great low carb options include spaghetti squash, shirataki noodles, butternut squash noodles, or storebought almond flour pasta (my recipe is too fragile for noodles).
How to Make This Zoodle Salad
This zoodles recipe comes together quickly and easily, honestly, the hardest part is making your zucchini noodles! Here’s how, plus step-by-step photos to guide you:
- Slice and place all salad ingredients together in a bowl.
- Whisk dressing in a small bowl.
- Pour dressing over the salad, toss, and enjoy!
Wait, Can You Eat Zoodles Raw?
Sure can! Eating zoodles raw is a great way to prevent them from getting soggy, we actually prefer it! If it weirds you out, feel free to give them a quick saute before digging in.
How to Store This Zoodles Recipe
This zoodle salad is best served immediately, as zucchini releases liquid when stored in the fridge, which will make the salad watery. That said, it’ll be just as delicious (just won’t be as pretty/crisp)! I recommend giving your salad a toss to reincorporate everything and topping it with fresh feta before digging in.
More Zoodle Recipes
Zoodle SaladPrint Recipe Pin Recipe
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoons red wine vinegar
- 1 teaspoon sugar
- 2 teaspoons dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black
- 4 medium-large zucchini about 2 pounds
- 1/2 cucumber chopped
- 20 cherry tomatoes halved
- 20 pitted kalamata olives halved, or more to taste
- 1/2 cup thinly sliced red onion
- 1/4 cup pepperoncinis drained + sliced
- 4 ounces crumbled feta cheese
- Whisk together dressing ingredients until the sugar has dissolved and set aside.
- Spiralize the zucchini by removing the top and bottom, and spiralizing into noodles. Trim the noodles in thirds so the strands aren’t crazy long.
- Toss noodles in a bowl, along with the cucumber, tomatoes, kalamata olives, red onion, and pepperoncinis.
- Drizzle with dressing and toss to combine. Allow the salad to chill/marinate in the fridge for 20 minutes before serving. Top with feta and enjoy!