Italian No-Pasta Salad
A grain-free take on the classic deli Italian Pasta Salad!
30 minutes
5 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 194 |
| Fat: | 21 g |
| Carbohydrates: | 3 g |
| Protein: | 2 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Ingredients
- 1 tsp 1 tsp 1 tsp Basil, dried
- .5 tsp .5 tsp .5 tsp Marjoram, dried
- .25 tsp .25 tsp .25 tsp Sage, dried
- 1 tsp 1 tsp 1 tsp Oregano, dried
- .25 tsp .25 tsp .25 tsp Garlic Powder
- .25 tsp .25 tsp .25 tsp Onion Powder
- .5 tsp .5 tsp .5 tsp Salt
- 0.125 tsp 0.125 tsp 0.125 tsp Black Pepper
- 1 whole 1 whole 1 whole Lemon, juice
- .5 cup .5 cup .5 cup Olive Oil, Extra Virgin
- 2 tsp 2 tsp 2 tsp Maple Syrup, Pure
- 1 tsp 1 tsp 1 tsp Balsamic Vinegar
- .25 tsp .25 tsp .25 tsp Red Pepper Flakes
- 3 whole 3 whole 3 whole Yellow Squash, medium size
- .5 whole .5 whole .5 whole Red Bell Pepper, diced
- .5 whole .5 whole .5 whole Yellow Bell Pepper, diced
- .5 whole .5 whole .5 whole Red Onion, small
- .75 cup .75 cup .75 cup Black Olives, or olives of your choice
- 2 oz 2 oz 2 oz Salami, Cut into .25 inch strips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine the first 13 ingredients in a glass jar with lid. Cover and shake to combine.
- Refrigerate the dressing until ready to use.
- Place a large pot of water with 2 pinches of salt on the stove and bring to a boil.
- While the water is coming up to a boil, run the yellow squash through a spiralizer using the flat blade insert. With all the spiralized squash laid out on a cutting board, use a large knife to roughly cut into thirds. We\'re just looking to shorten the "noodles" some.
- Add the spiralized squash to the boiling water and cook for about 5 minutes, until tender.
- Transfer the squash to a colander and rinse with cold water. Remove as much water as you can from the squash. Leave the squash in the colander while you prepare the remaining ingredients.
- Add the squash, bell pepper, red onion, salami, and olives to a large bowl.
- Pour about half the dressing over the salad and toss the ingredients to combine. Add more dressing as desired.
Notes
Store the salad in the fridge until ready to serve.
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I made this a couple of nights ago as part of an “Italian Feast” night. I followed the recipe, scaled down for 4. Sweetie (my wife) had first serving while I was finishing off dinner. She took her plate, went in and sat down and the next thing I heard was “MMMMMMMMMMMMMMMMMMMMMMMM!! This is GREAT!” I fixed myself a plate and dove in. Yep, this dish is super! A bit of tartness from the vinegar, a bit of sweetness from the syrup, great variety of textures from the veggies. Even our 17 yo DS and his GF liked it. Oh, one thing. Fix more spiralized squash than it calls for, it cooks down a whole bunch. I think for the next time, I’m going to use zucchini instead of squash for the noodles. I think zuke noodles will stay firmer.