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5 from 1 vote

Italian Zucchini Pasta Salad + A Complete Inspiralized Giveaway!

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: Salad
Servings: 4
Author: Hip Foodie Mom


For the salad:

  • 1 1/2 large zucchinis or two medium
  • 1 cup quartered artichoke hearts drained, patted dry
  • 3 thick deli slices of provolone or mozzarella cheese sliced into cubes
  • 3/4 cup cubed salami
  • 1/2 small red onion sliced thinly
  • 6 cherry tomatoes halved
  • 1/3 cup quartered black olives

For the dressing:

  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper to taste


  • Slice your zucchini in half lengthwise and then spiralize them, using Blade B.
  • Place the zucchini noodles in a large sized mixing bowl with the artichoke hearts, tomatoes, provolone or mozzarella cheese, salami, red onions and black olives.
  • Pour the dressing over the pasta salad and toss to combine. Refrigerate for at least 15 minutes (best if left for 3-4 hours) to let the dressing soften the zucchini if desired. Transfer to a serving bowl and enjoy!