When I was younger, pasta salad was my absolutely favorite. My mom would make me a special batch without green peppers because I found them disgusting (and still do, to be honest). Her recipe calls for gluten-filled enriched pasta and store-bought Italian dressing. Since I medically have to avoid grains and choose to avoid crappy vegetable oils, I make mine with some slight alterations. Using a Paderno Veggie Spiralizer (click to purchase), I am able to make a pasta substitute that handles just like the real thing! You can use virtually any vegetable, but for this one, I used zucchini. If you’d like to see how I prepare my zucchini noodles, please watch this video from Danielle Walker of Against All Grain:
- Nuts for texture and crunch
- Fire roasted peppers for sweetness
- Swapping out zucchini for carrots
- Trying a creamier dressing that is mayonnaise based
What’s your favorite recipe using zucchini pasta? Comment below!