Description
A light, fresh, and flavor-packed zucchini pasta salad featuring spiralized zucchini, cherry tomatoes, red onion, and basil in a lemony olive oil dressing. Perfect for summer lunches or healthy sides.
Ingredients
Scale
- 2 medium zucchini, spiralized
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil, torn
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- Black pepper, to taste
Instructions
- Spiralize the zucchini and place in a large bowl.
- Add the halved cherry tomatoes and sliced red onion to the bowl.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper.
- Gently toss everything together to coat evenly.
- Let sit for 5 to 10 minutes for flavors to blend.
- Top with fresh basil and serve.
Notes
- Salt the zucchini and blot dry to avoid sogginess.
- Use the freshest produce for best results.
- Letting the salad sit helps enhance flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: zucchini pasta salad, vegan salad, spiralized zucchini, summer salad, no cook