Zucchini Pasta Salad
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This Italian pasta salad is so rich and full of flavor you’ll never miss the actual pasta! Spiralized yellow squash also works well here. If you can’t find clean salami, feel free to use prosciutto or even ham.
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Pasta Salad
Ingredients
- 2 medium zucchini spiralized or julienned
- 1 cup artichoke hearts
- 3 ounces cherry tomatoes omit for AIP
- 1/2 cup salami diced
- 1/2 small red onion diced
- 1/2 cup black olive chopped
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
Equipment
Instructions
- Combine all ingredients in a large bowl and toss well.
- Chill for at least 30 minutes before serving.
Nutrition
Calories: 230kcal | Carbohydrates: 15g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 19mg | Sodium: 886mg | Potassium: 469mg | Fiber: 4g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 42.1mg | Calcium: 100mg | Iron: 4.3mg