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Mediterranean Zucchini Noodles is fresh, flavorful, and healthful – perfect for any time of year and easy to prepare in less than 30 minutes!
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! (Lady Gaga reference, anyone? Sorry.)
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. You can use whatever spiralizer you have on hand!
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.
Lately, my meals have been looking-like-a zis:
Here’s what I’m thinking: Spring/Summer. Picnic. White wine. Mediterranean zucchini noodle pasta.
Cherry tomatoes, artichoke hearts, kalamata olives, zesty herby dressing, and feta cheese are what create a flash mob 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.
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Mediterranean Zucchini Noodle Pasta
Ingredients
- 4 medium zucchini squash, spiralized
- 1 cup cherry tomatoes, halved
- 2/3 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*
Instructions
- Rinse the zucchini squash well, pat them dry, and chop the tips and tails off.
- 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.
- Add the cherry tomatoes, artichoke hearts, and kalamata olives to the bowl with the zucchini.
- Whisk together the last 7 ingredients in a small bowl. Pour this dressing over the zucchini pasta and toss everything together.
- Serve cold with crumbled feta cheese (Note: To serve this meal hot, heat a the grapeseed oil, lemon zest and juice, vinegar, and garlic in a non-stick skillet over medium-high. Add the zucchini noodles and cook until softened, and much of the liquid has evaporated. Add the remaining ingredients and continue cooking until hot. Serve with feta cheese on top if desired).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I have been SO lazy about getting a spiralizer but all your fun noodle recipes are pushing me over the edge!!
Dooooo it! Do it like you’ve never done nothing ever. < - sorry.
You will love it! Now that I have two spirellis, I can’t imagine life without them. Cereal.
@Joanne, Tupperware has an amazing spiralizer.
I make zucchini noodles all summer long. They’re so good!! I love this mediterranean version.
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!
I have yet to try zucchini noodle! This looks so good! I love feta!
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!
If this isn’t the prettiest plate I’ve seen, I’ll eat my pasta…zucchini…HAT! I’ll eat my hat!
I’m loving all the veggie noodles you have going on! I’ve never thrown a noodle at the wall, because I’m afraid a kitty will eat it. Zucchini = kitty safe, so definitely wall throwable.
Looks so simple and delish! Thanks for sharing!
This looks so good! I love my spiralizer!!! I can’t wait til all those summer veggies are in season and I’ll be spiralizing away!
Love this. I so need to get a spiralizer.
Girl we are obsessed with our spiral cutter. Zucchini noodles are the best and this Mediterranean version sounds fantastic!
I want this right now! I’m ordering a spiralizer immediately! Beautiful photos and great recipe!
Just found your blog, this recipe looks delicious! I am a big fan of Greek salads, totally going to print this one out!
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!
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! 😀
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. 😛
Funny you mention Alex’s balls…er…meatballs…I was thinking the exact same thing when I was writing the post. 🙂
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.
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!
So glad you got a spiralizer! You’ll love it! I hope you and your wife enjoy the recipe 🙂
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!
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!
Julia,
I now have a “clamp it to the counter” spiralizer and it’s even better and easier to use. This is by far one of our favorite salads and I thank you from the bottom of my heart!
That’s so great to hear! I need to get one, myself 😉
Love your humor…….raw, raw, raw, etc.! So funny! I love my spiralizer but never thought to add artichokes. THANKS!
Ya!! These look amazing and I love mediterranean anything! I need to get a spiralizer already!