I pinned a recipe for Low Carb Pasta Salad, a while back. I meant to make it and just totally forgot. A few weeks ago a friend posted a similar recipe on Facebook. I meant to make it and just totally forgot. Today, I didn’t forget!
I think I’ve mentioned before that unless I’m baking I don’t like recipes. I will use them as a guideline but, it drives me crazy following “rules”. (Sorry kids, you get that from me. We’ll still blame Dad though.) So I grabbed a bunch of stuff from the fridge and pantry and set off to make my own version of pasta-less pasta salad. I didn’t really “set off”, my kitchen is really small so it’s more like I stretched out my arms and put stuff on the counter. In my mind it was a trek.
I grabbed my hand dandy Veggeti (stupid name but, it works well) and 2 medium zucchini. Spiralized them and then removed all of the parts with seeds. They tend to get mushy and no one wants mushy pasta-less pasta salad. I may have eaten the seed part because, I hadn’t had breakfast and it looked tasty. I put out a double layer of paper towels and spread zoodles out on them. Lightly salt them, cover with another set of paper towels then, roll it up like a cinnamon roll. Okay I know! Who talks about cinnamon rolls while they are blogging about zucchini? Anyhow, I leave them on a cutting board for about an hour. The salt and paper towels draw out the excess moisture and you get slime-less zucchini noodles. NOW EVERYONE will want some with that description.
I chopped up everything that sounded yummy to me. Banana peppers, red onion, 1 oz of light salami, 2 oz of light mozzarella, a couple of marinated artichoke hearts, a few heirloom baby tomatoes halved/seeded, and some yellow onion. Added a small can of sliced black olives and the wet ingredients to a sieve and waited patiently. Okay actually I stood there resisting the urge to smash it all down to make the liquids come out faster. That is sorta patient.
When the zoodles were ready, I unrolled them from the paper towels, and put them in a serving bowl. Added all of the now dry and patiently non-smashed goodies to the bowl and mixed it all up. Made a quick dressing of 1 tsp Dijon, 1 TBL roasted garlic olive oil, 2 TBL white wine vinegar and some seasonings. Italian seasoning, salt, pepper, garlic, and a teeny pinch of crushed red peppers. Shook the mixture up and topped the zoodle mix with it. Tossed it with the dressing and ta-da…pasta-less pasta salad. Well as pasta salady as you can get without pasta. You get where I’m going. Don’t act like you can’t follow.
Pasta-less pasta salad is a fun little phrase.
My salad came out to 7 protein, 6 carbs, and 141 cals per cup. Yours will depend on what you like and how much of everything you add to the bowl. My Fitness Pal has a handy online recipe calculator.
Hope you play with your zoodles soon 😉