Oil Free Zucchini Ribbon Greek-Style Pasta Salad! Get ready to zoodle your way to Mediterranean bliss with this pasta salad – where veggies take the stage and tastebuds do the happy dance!

Indulge in the delightful flavors of summer with this vibrant Oil Free Zucchini Ribbon Greek-Style Pasta Salad recipe. Bursting with the essence of lemon and oregano, this refreshing pasta salad showcases freshly sliced zucchini transformed into elegant ribbons. Embrace the Mediterranean spirit in every bite of this exquisite dish, a must-try for those seeking a taste of sunshine in a bowl.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Prepare to fall in love with this sensational salad that has captured our hearts. The invigorating burst of lemon imparts a zesty and revitalizing twist that elevates every bite. We can’t get enough of this vibrant dish, and we’re sure you’ll feel the same way too.

Tips for Success:

• Flavor Profile: This Oil-Free Zucchini Ribbon Greek-Style Pasta Salad is a fantastic summer Greek-style pasta salad. It features fresh zucchini cut into beautiful ribbons making for a lovely presentation. Full of lemony goodness, it is for lemon lovers everywhere!
• Lemon: This recipe uses fresh lemons for juice and zest.
• Zucchini Size: Size does matter. Do not use zucchinis larger than 7 ounces to ensure that the ribbons do not tear due to larger seeds typically found in zucchinis larger than 7 ounces.
• Fresh Zucchini: Fresh zucchini can be eaten raw. Small zucchinis are sweeter, more tender, and the seeds are virtually non-existent. Select small zucchinis that are lighter green in color as they are sweeter than dark green zucchinis.
• Ribboning the Zucchinis: Simply cut off the ends of the zucchini, then lay it flat on a cutting board. Run a vegetable peeler across the surface lengthwise, then flip over and repeat until the zucchini can no longer be cut into ribbons. A fork can be used to anchor the zucchini while slicing them to protect your fingers. Any remaining pieces can be sliced into small, thin slices widthwise. If you do not wish to ribbon the zucchini, just dice it.
• Substituting the Zucchini for Small Persian Cucumbers: If you wish, you can substitute the fresh zucchini for small Persian cucumbers. Small cucumbers ribbon as easily as the zucchini.
• Temperature: This dish is excellent served cold or at room temperature.
• Rotini Pasta: We used a rotini pasta. Feel free to use your favorite (similar size) pasta. The measurement is 4 cups after the pasta has been cooked. If you have left over pasta, save it for a delicious additional to a salad.
• Finely Chopped Tomatoes: We used 6 to 10 cocktail tomatoes (about the size of a golf ball). We cut them in half, then in half again (4ths), then removed all the seeds and juice. Then diced the tomato flesh. It is important to remove the seeds and juice (liquids) from the tomatoes, leaving only the flesh of the tomatoes.
• Pepperoncini: There are many brands of pepperoncini. Some have a much stronger flavor than other brands.  Adjust the pepperoncini based upon the brand purchased or through taste-testing.  If using full pepperoncini peppers (not sliced) instead of sliced, slice open the pepperoncini and scoop out any seeds and toss out the stems, then slice.
• Pepperoncini Brine: Pepperoncini brine is the liquid that is in the pepperoncini jar that the pepperoncini have been pickled in. It is basically a vinegar brine that takes on the pepperoncini flavor.
• Black Olives: Typically, pitted kalamata olives would be used in this type of Greek salad, but you can use your favorite black olives. The black olives can be left out.
• Green Onions: We used approximately 4 medium sized green onions to arrive at ½ cup of sliced onions.
• Gluten Free Pasta: If using gluten free pasta, this salad is best served immediately after making it at room temperature as gluten free pasta tends to seize up when refrigerated.
• Potlucks and Picnics: If traveling, do not dress the salad until right before serving. Also do not add the zucchini ribbons until right before serving. Keep them separate and pour off any water that may have accumulated as zucchini generates a lot of water.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This salad cannot be frozen.

Pantry Products:

• Sliced Pepperoncini: We used Divina Sliced Pepperoncini.  These pepperoncini are Whole Food Plant Based, no dyes are included to enhance the color.  They have amazing flavor. This brand of pepperoncini has a beautiful mild flavor.  Feel free to use your favorite sliced pepperoncini in this salad.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large stock pot (to cook the pasta)
• Vegetable peeler (we use this vegetable peeler for making this dish)

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Oil Free Zucchini Ribbon Greek Style Pasta Salad

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 10 Minutes
• Total Time: 30 Minutes
• Yield: 4-5 Servings 1x
• Category: Dinner, Lunch
• Method: Stovetop
• Cuisine: Greek Inspired
• Diet: Vegan

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Description

Indulge in the delightful flavors of summer with this vibrant Oil Free Zucchini Ribbon Greek-Style Pasta Salad recipe.

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Ingredients

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Salad Ingredients:

• 3 to 4 cups cooked rotini pasta *
• 2 zucchinis, trimmed, peeled lengthwise into ribbons *
• 1 ¼ cups finely chopped tomatoes *
• ½ cup sliced black olives *
• ½ cup sliced pepperoncini, chopped (+/-) *
• ½ to 1 cup sliced green onions *

Dressing Ingredients:

• 1 ½ to 2 Tablespoons tahini
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon red wine vinegar
• 2 Tablespoons pepperoncini brine *
• ½ to 1 teaspoon pure maple syrup *
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Zest of 1 lemon
• 1 ½ teaspoon dried oregano (+/-)
• ¼ to ¾ teaspoon sea salt (+/-) *

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Instructions

1. Cook the pasta according to package directions. When al dente, drain the pasta into a sieve and run the cooked pasta under cold water to rinse and remove any excess starches and to cool down the pasta. Continue running under cold water, gently flipping the pasta around in the sieve until the pasta is cold. Shake thoroughly to remove any excess water. Set aside 4 cups of cooked pasta.
2. Place the Dressing Ingredients into a small bowl, whisk well until smooth and emulsified. Set aside.
3. Add all the Salad Ingredients (including the cooked pasta) into a large bowl, mix gently until all the ingredients are evenly distributed.
4. Pour the dressing over the salad ingredients and gently mix until all the salad ingredients are thoroughly coated with the dressing. Serve and enjoy!  Refrigerate any leftovers.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Serving:  4-5

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