Name: Antipasto Zoodle Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 medium zucchini (spiralized); 1 small red onion (finely sliced); 1 large green bell pepper (chopped); 2 cups cherry tomatoes (halved); 8 oz. brick mozzarella cheese (cubed); 1/2 cup black olives (sliced ); 1/3 cup creamy Italian dressing; optional : pepperoncini peppers

Jump to Recipe Print Recipe

I’ve officially been struck by the phenomenon of zucchini noodles. I purchased myself a simple vegetable spiralizer (nothing huge, just a small hand tool that can fit in my kitchen drawer), and now all I want to do is turn every vegetable into noodles.

I made this quick and delicious Antipasto Zoodle Salad which is full of vegetables, a little cheese, and loads of flavor!

Antipasto Zoodle Salad

One of my favorite salads in an Antipasto salad. Usually I like to make it with a nice tortellini, but lately I’ve been trying to trim back on calories, so spiralizing a couple zucchini in it’s place seemed like the logical thing to do.

Oh man, guys… it was such a smart move.

Antipasto Zoodle Salad

The best thing about this salad is that you don’t have to cook anything! Just toss all the ingredients in a large bowl and you’re all set. This salad would be perfect for bbq’s, gatherings, or even just a light lunch!

Antipasto Zoodle Salad

Speaking of no cooking… my kitchen remodel is in full swing right now. It’s a complete mess in there with holes in the walls, no appliances (although my fridge is now conveniently relocated into my living room for the time being), and the contents of my pantry sprawled in at least 25 reusable tote bags around my living room.

I knew my reusable tote bag addiction would come in handy one day.

Antipasto Zoodle Salad

I was able to still keep the old microwave too, so there’s always that. But with no kitchen sink, doing dishes is completely out of the question. So this past weekend I bribed my kids into cleaning their rooms with the promise of letting them pick out their very own microwavable freezer meal.

This was their first time ever eating one, and while they were super excited to pick out their own (omg- there are hundreds to choose from), I don’t think they were as impressed with the final product. HA! Maybe they’ll start to better appreciate the fact that their mama cooks for them every night now!

Antipasto Zoodle Salad

Luckily before the kitchen was demolished I made a large batch of this salad and we’ve been able to munch on it along the way.

As you can see for the dressing I just used my favorite bottled Italian dressing. Use your favorite too, it just makes this salad so much quicker and easier to throw together.

Antipasto Zoodle Salad

Also, be sure to add some pepperoncini to the salad (or on the side), those peppers are my absolute fave and they add the perfect zip to this salad!

A close up of a bowl of salad, with zucchini noodles, tomatoes, olives, and other veggies

Print Recipe Pin Recipe Rate this Recipe

No ratings yet

Antipasto Zoodle Salad

This Antipasto Zoodle Salad is full of fresh vegetables, a little cheese, and loads of flavor!

Prep Time15 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Servings:

Calories: 194 kcal

Author: Shawn

Ingredients

2 medium zucchini, spiralized
1 small red onion, finely sliced
1 large green bell pepper, chopped
2 cups cherry tomatoes, halved
8 oz. brick mozzarella cheese, cubed
1/2 cup black olives, sliced
1/3 cup creamy Italian dressing
optional : pepperoncini peppers

US Customary - Metric

Instructions

Combine the zucchini, onion, bell pepper, tomatoes, mozzarella and black olives in a large bowl.
Drizzle the dressing over the top and toss to coat.
Serve with pepperoncini peppers on the side if desired. Store covered in the fridge until ready to serve.