Greek Zucchini Pasta Salad
This light and refreshing Greek Zucchini Pasta Salad is loaded with fresh, colorful veggies, tangy feta, and a bright homemade dressing.
Servings 6
Ingredients
For the Salad
- 2 medium zucchini, spiralized
- 1 cup cherry tomatoes, halved
- 1 orange bell pepper, chopped
- ½ English cucumber, quartered
- ½ cup feta cheese, crumbled
- ⅓ cup red onion, sliced
- ⅓ cup Kalamata olives, halved
- 2 tablespoons fresh mint, chopped
For the Dressing
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 clove garlic, grated
- 1 teaspoon dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
To Make the Dressing
- Add all of the dressing ingredients to a salad dressing shaker cup.
- Shake until well combined and emulsified, then set aside while you make the salad.
To Make the Salad
- Wash and dry your zucchini, then spiralize them using a spiralizer. Then cut the zucchini noodles into small pieces. This makes it much easier to eat.
- Add the zucchini noodles to a large mixing bowl. Add in the tomatoes, cucumber, orange bell pepper, red onion, Kalamata olives, chopped mint and feta cheese.
- Pour the dressing over the top. Toss to combine and serve. I like to add more chopped mint and dried oregano over the top.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Greek Zucchini Pasta Salad
Amount per Serving
Calories
187
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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