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You will love this Mediterranean Zucchini Pasta Salad during the warmer months. This light and healthy salad mixes spiralized zucchini noodles with chickpeas, fresh vegetables, olives, feta cheese, green onions and parsley and is topped with a light Greek dressing. This would be great for a bbq, potluck or summer celebration! 
One of my favorite things to use in salads in the summer is spiralized zucchini like in today’s Mediterranean Zucchini Pasta Salad. You can think of it like a pasta salad but with soft, spiralized zucchini. Don’t get me wrong, I love pasta salads as much as the next person but sometimes you just want something a little lighter.
Today’s Mediterranean Zucchini Pasta Salad is one I make on rotation all summer long. You can use spiralized vegetables in so many ways from this Mexican Zucchini to this Spiralized Greek Salad to this Spring Vegetable Minestrone to this Asian Cucumber Noodle Salad. When making today’s salad I suggest you add the zucchini noodles and dressing once you are ready to serve the salad.
I find that if you let the zucchini noodles sit overnight they can become soggy. If you are hosting a get together this summer I highly suggest you try this easy to make Zucchini Pasta Salad!
Recipe Ingredients
You will love this easy recipe and the simple ingredients. It is one of my favorite recipes!
- Zoodles: You can either buy spiralized zucchini noodles pre-spiralized or you can spiralize them yourself.
- Beans: I like adding chickpeas to this salad for protein. You can leave these out if you don’t like them.
- Cucumber: English cucumber is a nice addition to this salad and adds crunch.
- Tomatoes: Sweet cherry tomatoes are an easy thing to add to this salad. If you don’t have cherry tomatoes you can use any tomato sliced or diced.
- Bell Pepper: I added red bell pepper into the salad but you could also use green, orange or yellow. Remove the seeds and diced.
- Olives: I love adding salty kalamata olives to this salad. You can use any pitted olive you like or lave this out.
- Cheese: Creamy tangy feta cheese is great in this salad. You could also use a block of feta and cut that into chunks.
- Dressing: This uses a light lemon dressing mixing olive oil, lemon juice, red wine vinegar and oregano.
Recipe Variations
- Vegetables: Add a variety of vegetables like radishes, carrots, celery and cauliflower.
- Greens: Greens would be a nice addition to this salad. I love kale, romaine, spinach or arugula. I suggest chopping it up before adding it in.
- Beans: I used chickpeas but you could try white beans or kidney beans.
- Herbs: Fresh herbs take this salad to the next level. Other herbs I like are fresh dill, oregano or cilantro.
- Cheese: If feta cheese isn’t your favorite try goat cheese or Parmesan cheese instead.
How to Make a Zucchini Pasta Salad
Spiralize your zucchini if you aren’t using pre-spirzlied zucchini.
Lay the zucchini noodles in a single layer on a paper towel. Sprinkle with salt and let the moisture come out. After 15 minute pat dry.
Place the zucchini noodles in a large bowl. Add the chickpeas, cucumber, tomatoes, bell pepper, olives, feta cheese, green onions and parsley.
In a mason jar or a salad dressing container combine the lemon juice, olive oil, red wine vinegar, oregano and stir or shake to combine.
Pour over the salad and gently toss. Add salt and pepper to taste.
Serve with pepperoncinis and lemon wedges.
Recipe Variations
- Vegetables: Add a variety of vegetables like radishes, carrots, celery and cauliflower.
- Greens: Greens would be a nice addition to this salad. I love kale, romaine, spinach or arugula. I suggest chopping it up before adding it in.
- Beans: I used chickpeas but you could try white beans or kidney beans.
- Herbs: Fresh herbs take this salad to the next level. Other herbs I like are fresh dill, oregano or cilantro.
- Cheese: If feta cheese isn’t your favorite try goat cheese or Parmesan cheese instead.
More Salad Recipes
Mediterranean
Mediterranean Eggplant Chickpea Salad
Salads
Easy Summer Farro Salad
Vegetarian
Avocado Kale Spinach Salad
Vegetarian
Tomato Cucumber Feta Quinoa Salad
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Mediterranean Zucchini Pasta Salad
Ingredients
- 1 zucchini, spiralized
- 1 – 15 can chickpeas, drained
- 1/2 english cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, seeds removed, chopped
- 1 cup kalamata olives
- 5 ounces feta cheese, crumbled
- 4-5 green onions, green and white parts chopped
- 1/4 cup parsley, chopped
- 1 lemon , juiced
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Spiralize your zucchini if you aren’t using pre-spirzlied zucchini.
- Lay the zucchini noodles in a single layer on a paper towel. Sprinkle with salt and let the moisture come out. After 15 minute pat dry.
- Place the zucchini noodles in a large bowl. Add the chickpeas, cucumber, tomatoes, bell pepper, olives, feta cheese, green onions and parsley.
- In a mason jar or a salad dressing container combine the lemon juice, olive oil, red wine vinegar, oregano and stir or shake to combine.
- Pour over the salad and gently toss. Add salt and pepper to taste.
- Serve with pepperoncinis and lemon wedges.
Notes
- This salad really doesn’t hold up well as leftovers unless you keep the spiralized vegetables separate.
- I noticed that they add too much water to the salad as they sit overnight.
- I would also only use the dressing as you eat the salad otherwise the ingredients will get soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy! Trying to find new ways to eat garden zucchini haha, and this is a keeper:)
I am so glad you like this one! We make it a lot in the summer!
I have made this salad over and over. My mom has too. It’s delicious.
I am so glad you enjoy it!