TUT_AlFrescoZucPastaSalad

Al Fresco Zucchini Pasta Salad

prep time

25 minutes

cook time

0 minutes

servings

6
There's nothing like a cold, refreshing pasta salad on a hot summer day! Transform this classic pasta dish with zucchini noodles and feel free to have a bowl on the beach!
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ingredients

1 1/2 cups fresh broccoli flowerets
1 large carrot, spiralized, noodles trimmed
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
1 teaspoon Dijon mustard
Salt and black pepper to taste
1/8 teaspoon garlic powder
3 medium zucchini, spiralized, noodles trimmed
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
1 medium yellow bell pepper, diced

instructions

  • Bring a large saucepan filled halfway with water and a pinch of salt to a boil. Add broccoli and carrots and cook for 3 minutes; drain and rinse with cold water to stop cooking.
  • Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
  • In a large bowl combine the zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper. Shake dressing and pour over zucchini pasta mixture; toss gently to coat.
How to spiralize veggies without a spiralizer

nutrition

  • Calories:
    80
    |
  • Fats:
    2.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    2
    mg
    |
  • Sodium:
    570
    mg
    |
  • Carbohydrate:
    13
    g
    |
  • Fiber:
    3
    g
    |
  • Protein:
    3
    g
    |
  • Vitamin A:
    70
    %
    |
  • Vitamin C:
    170
    %
    |
  • Calcium:
    6
    %
    |
  • Iron:
    6
    %

  • TUT_AlFrescoZucPastaSalad

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