Mediterranean Zucchini Noodle Pasta

Mediterranean Zucchini Noodle Pasta is fresh, flavorful, and healthful – perfect for any time of year.

Mediterranean Zucchini Noodle Pasta

Do you ever want to put a meal on repeat and wear it out like an old pair of sneakers? Walk 500 miles in it? Vegetable noodle pasta is definitely a meal I can walk 500 miles in. Errr….you get the point.

Raw raw raw ah ah ahh! Sorry.

Mediterranean Zucchini Noodle Pasta

Now it’s time for me to put myself on repeat:

A couple of weeks ago, I posted a recipe for Raw Carrot Pasta with Ginger-Lime Peanut Sauce, and I told you all about my newest obsession: vegetable noodles. Using my handy dandy Spirelli Spiral Slicer, I’ve been spiraling some rawsome pastas.

Mediterranean Zucchini Noodle Pasta

All it takes for a meal that’s worthy of putting on repeat is some spiraled vegetable noodles, some other flavor-blasted ingredients, and a fun sauce. Can you put spaghetti sauce atop zucchini noodles? A meatball or two? Yes, yes you can.

Zucchini doesn’t taste like pasta. But that’s okay.

Mediterranean Zucchini Noodle Pasta

Lately, my meals have been looking-like-a zis:

Mediterranean Zucchini Noodle Pasta

Here’s what I’m thinking: Summer. Picnic. White wine. Mediterranean zucchini noodle pasta.

Cherry tomatoes, artichoke hearts, kalamata olives, zesty herby dressing, and feta cheese are what create a flashmob in your mouth for this meal. No sautéing, turning on the oven, or throwing pasta against the wall to see if it’s ready. Although if you want to throw zucchini noodles against the wall, I’m not one to stop you. In fact, I’d encourage you to do so. Because it’d be hilarious.

Mediterranean Zucchini Noodle Pasta

Note: I was not compensated for this post in any way. I just really like vegetable noodles.

Please go make noodles out of zucchini.

Mediterranean Zucchini Noodle Pasta

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Serves 4

Mediterranean Zucchini Noodle Pasta


  • 4 zucchini squash
  • 1 cup cherry tomatoes, halved
  • 1 cup artichoke hearts, halved
  • ½ cup pitted kalamata olives, halved
  • 3 tablespoons grapeseed oil
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white vinegar
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon kosher salt, or to taste
  • Crumbled goat feta cheese for serving*


  1. Rinse the zucchini squash well, pat them dry, and chop the tips and tails off.
  2. Using a spirelli, make noodles out of all of the zucchini and add the noodles to a large serving bowl. Note: once you get to the last 2 inches or so of the zucchini, it will be difficult to spiral, so you can either grate it or finely chop the rest.
  3. Add the cherry tomatoes, artichoke hearts, and kalamata olives to the bowl with the zucchini.
  4. Whisk together the last 7 ingredients in a small bowl. Pour this dressing over the zucchini pasta and toss everything together.
  5. Serve cold with crumbled feta cheese.


*I used goat milk feta cheese. You can leave the cheese out entirely in order to keep this recipe raw, vegan, and paleo.


  1. says

    I need to get out my spiral thingy and make us some veggie pasta. Yes, yes I do. Put some of Alex’s balls, errr–meatballs on it and eat those balls up. Oh, dear. I need to go to work. 😛

      • Julie says

        How many drinks will it take at their alleged wedding for us to bring this up? And when my mother says, “Julia!” we can look at each other and blame the other one because clearly she wouldn’t be talking to us. Oh. That’s right. It will be my sister in law (yet another Julia) that will be in trouble.

      • says

        You’ve inspired me so I went out this afternoon and bought my spiralizer, and the veggies to make the mediterranean salad.
        I’m treating my wife to this fabulous looking dish tonight.
        Keep up with the recipes, they’re fantastic!

          • says

            This salad is better than I thought! I’ve shared your recipe with many of my friends and have made it twice. This will become a weekly menu item in our house. It’s so easy to make and sooooooooooo good!

            • says

              Yeeeeeah! I’m so happy to hear it! It’s definitely a great go-to for any weeknight and am so happy you’re passing along the recipe! Cheers to zoodles!

          • Helen Brown says

            Love your humor…….raw, raw, raw, etc.! So funny! I love my spiralizer but never thought to add artichokes. THANKS!

  2. says

    This looks so good, I love the salty feta in the midst of all that yummy freshness! I was wondering how you like your spiralizer? I’m trying to figure out which one to get (stand up vs. handheld), right now I make zucchini noodle with a julienne peeler but it doesn’t work for hard squashes!

    • says

      Hey Kari! I love mine! I use the Gefu Spirelli, and it’s plenty sharp so that you don’t have to muscle through getting noodles out of it. And it makes suuuuuper long and consistent noodles. It’s wonderful! Hope you try the pasta! 😀

  3. says

    This is seriously my new obsession. Had a cucumber noodle salad with tofu and peanut sauce for lunch. This might be tomorrow’s lunch especially since I always have all of these ingredients on hand. Yum!

  4. says

    This looks awesome. We were just in the states and Im kicking myself that we didn’t buy one while we were there.. because hotdamn are they expensive here. Good thing mom’s coming in a few months.. gonna try this one and the sweet potato noodles from Dishing Up the Dirt!


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