Everywhere I look the past few days, I am reminded it is fall. Is it though? Just because I flipped a page on the calendar does not mean I am ready to pull on my boots and sip on a pumpkin beverage.
I will admit though, when I walked outside wearing shorts on Saturday morning I uttered, “Oh, it’s chilly.” It was 70 degrees. The blessed temperature falling out of the 90s is the only hint of fall I’ve noticed so far.
So until the calendar says it’s September 22 – the official start of autumn – I am savoring the last bits of summer and its abundant produce. I’m not about to break out the butternuts and delicatas as long as I still have zucchini to work with.
You probably would have gotten more use out of a recipe for zucchini noodle pasta salad at the beginning of summer than at its end, but I’m offering it up for those of you who still have zucchini but can’t stand to look at one more piece of zucchini bread. At the very least, the dressing is a great homemade Italian that you can use no matter the season.
Don’t sweat it if a spiralizer is not a tool found in your kitchen. Slicing or dicing the zucchini will work just fine too. You’ll just have a zucchini pasta salad instead of a zucchini noodle pasta salad.
My salad sat for a few days as I used it all up, and the only negative I noticed was a few bits of red onion staining the provolone. The flavor definitely improved from day one as time went on, so allowing the salad some time to marinate is best for flavor. Enjoy!
Italian Zucchini Pasta Salad
For the Salad
2 medium zucchini
1 cup quartered artichoke hearts, drained
12 cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 bell pepper, roughly chopped
1/2 cup cubed provolone cheese
1/2 cup diced salami
1/3 cup sliced black olives
For the dressing
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
salt and pepper, to taste
- Spiralize the zucchini to your liking (blade B is suggested).
- Place the zucchini noodles in a large blow along with all of the salad ingredients.
- Next make the dressing by stirring together all of the dressing ingredients.
- Pour the dressing over the salad in the large bowl and toss to combine.
- Refrigerate and allow the salad to sit at least 15 minutes to give the dressing a chance to soften the zucchini noodles.
If possible, allow the dressed salad to sit in the refrigerator overnight. This will give it a chance to marinate so the flavors improve and the zucchini noodles soften even more.