edited zucchini pasta salad basil in back

Yesterday was the 4th of July. I had a daytime barbecue planned, but it rained for the entire day. So I had everyone come over at 5:00 for happy hour and dinner instead. Because I wasn’t sure how many people were coming and if I would be cooking inside or out, I didn’t really decide on my menu until the last minute. This “pasta” salad came together by accident and it’s one of the easiest and best things I’ve ever made. I spiraled my zucchinis into spaghetti strands and then took all of the antipasto I had originally planned to use as appetizers and I tossed it altogether with a little dressing and formed this antipasto “pasta” salad. It’s really really good… please, try it! Nothing could be easier (especially for those of you who shop in markets that sell packages of spiralized zucchini).

I’ve been using a lot of zucchini lately. I guess that’s partly because it’s so abundant this time of year and partly because zucchini is one of the foods that helps rid your body of the summer heat that can cause all sorts of issues in many of us. It really does cool you down and make you feel better in the dog days of summer. Raw zucchini is mostly water, so it’s a good idea to leave the skin on because that’s where most of the nutrients are. This summer squash is a good source of vitamins A and C and it also contains a good amount of potassium.

First, I spiralized my zucchini…
spiralizing zucchini

Then, I sliced up some organic, nitrate-free salami…
sliced salami

I tossed these into a large bowl and added some thinly sliced red onion, marinated artichoke hearts and marinated mushrooms…
zucchini artichokes salami onions bowl

And I sliced up the container of oil-packed sun-dried tomatoes that I bought…
sun dried tomatoes sliced

Along with a stack of fresh basil leaves…
basil leaves stacked

Then, I added a little red wine vinegar, sea salt and black pepper, and tossed it all together…
zucchini pasta  salad ingredients bowl

And it was so delicious…
edited zucchini pasta salad very close

You can really toss in anything you like from the antipasto bar at your market. Enjoy!
edited zucchini pasta salad basil in back

Raw Zucchini Spaghetti Antipasto Salad
(serves 12-14 as a side dish)

3 large zucchini, spiralized (use a spiralizer or you can make ribbons using a vegetable peeler or mandolin)
4 oz organic nitrate-free salami, sliced
1/4 of a medium red onion, thinly sliced
1/2 cup oil-packed sun-dried tomatoes, sliced (pour the oil in too)
3/4 cup marinated mushrooms (pour the marinade in too)
12 oz marinated artichoke hearts, cut in halves or quarters (pour the marinade in too)
6 large basil leaves, julienned
2 Tbs red wine vinegar
1/2 tsp sea salt
black pepper to taste

Toss all ingredients in a large bowl. Refrigerate for a few hours so the raw zucchini softens a bit and gets a chance to marinate.  This is really good the next day too, so make sure to cover and refrigerate any leftovers.  Enjoy!


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