Go Back
+ servings

Zoodle Spaghetti Salad Recipe

Trying to eat more healthy? This is the perfect salad to bring to a BBQ! It is full of vegetables and tastes delicious!
Prep Time2 hrs 20 mins
Total Time2 hrs 20 mins
Course: Salad
Cuisine: American
Keyword: Easy Salad, pasta salad, spaghetti salad, zoodles
Servings: 8
Calories: 319kcal

Equipment

  • spiralizer or potato peeler
  • Mixing Bowl
  • Small Mixing Bowl

Ingredients

  • 3 roma tomatoes diced
  • 1 medium zucchini diced
  • 1 medium yellow squash diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 red onion diced
  • 1 cucumber diced
  • 4.5 ounces sliced olives 2 (2.5 ounce cans), drained
  • 8 ounces cheddar cheese 1 block, (cut into small cubes)

Dressing

  • 16 ounces Italian dressing 1 bottle
  • ¼ cup grated parmesan cheese
  • 1 teaspoon paprika
  • ¼ teaspoon garlic powder

Topping

  • 1 teaspoon Salad Supreme Seasoning (this is optional, but I love the little flavor boost it adds!)

Instructions

  • Spiral your zucchini with a Spiralizer, if you don't have one, you can also use a vegetable peeler.
  • Place tomatoes, squash, peppers, onion, cucumber, olives, and cheese in a large bowl. Add zucchini noodles and mix well.
  • In a small bowl, mix together dressing, Parmesan cheese, paprika, garlic powder. Pour on top of the spaghetti and vegetables and mix until completely combined. Sprinkle the top with Salad Supreme.
  • Let sit in the fridge for at least 2 hours before serving (this salad gets better with time, as the flavors meld together).

Notes

  • Just a few tips when making this recipe: 1. Add the dressing right before you are going to serve it 2. Pat the zucchini dry with a paper towel so it will save better the next day
     

Nutrition

Calories: 319kcal | Carbohydrates: 15g | Protein: 10g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1041mg | Potassium: 408mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1264IU | Vitamin C: 46mg | Calcium: 286mg | Iron: 1mg