Description
Indulge in the delightful flavors of summer with this vibrant Oil Free Zucchini Ribbon Greek-Style Pasta Salad recipe.
Ingredients
Scale
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 (+/-) *
Instructions
- 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.
- Place the Dressing Ingredients into a small bowl, whisk well until smooth and emulsified. Set aside.
- Add all the Salad Ingredients (including the cooked pasta) into a large bowl, mix gently until all the ingredients are evenly distributed.
- 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.
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