A plate with a large Italian Pesto Zoodle Salad, with some zucchini noodles twisted around a fork.
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4.67 from 3 votes

Pesto Zoodle Salad

This refreshing and unique summer salad is made on a base of zoodles, and topped off with an easy 3 ingredient pesto vinaigrette. Mix up the toppings, or add protein to make it a complete meal.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Salad
Cuisine: Italian
Keyword: low carb pasta, pesto zoodles, spiralized salad, spiralized zucchini, vegan recipe, whole30 pasta, whole30recipe, zoodles
Servings: 6 servings
Calories: 157kcal
Author: Michelle Miller

Ingredients

  • 2 zucchinis large
  • 1 carrot large
  • 1 cup red cabbage shredded
  • 2 bell peppers I used red & yellow
  • olive oil
  • 1 cup marinated artichoke hearts
  • 1 cup black olives
  • 1/4 cup sun dried tomatoes

Pesto Vinaigrette

  • 1/4 cup pesto leave out parmesan for Whole30 or Vegan
  • 1/4 cup lemon juice
  • 1/4 cup white wine vinegar

Instructions

  • Prepare pesto vinaigrette by adding the ingredients to a jar and shaking, then set aside.
  • Preheat oven to broil on high, if making roasted peppers. Slice peppers, and then add to a baking tray. Lightly spray with olive oil. Roast for 10-14 minutes, until the peppers start to char.
  • Use a spiralizer (or other method described above) to spiralize zucchini and carrots. Add to a large salad bowl, and then add purple cabbage.
  • Top with the rest of the salad ingredients, including the roasted peppers.
  • Serve with the pesto vinaigrette.
  • If making this for a meal prep option, do not add dressing until ready to serve.

Nutrition

Calories: 157kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 603mg | Potassium: 499mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3905IU | Vitamin C: 84.2mg | Calcium: 63mg | Iron: 1.4mg