Pasta Salad Zucchini: Spiralized Pasta Salad

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Zucchini, also known as courgette, is a type of summer squash. While zucchini is commonly treated as a vegetable, it is technically the fruit of the zucchini flower.

Zucchini is commonly served cooked, however it can also be enjoyed raw! Raw zucchini is crisp and refreshing with a very mild flavor. It can easily be enjoyed on its own, however it can also complement the flavors of other ingredients in a recipe! Fresh raw zucchini can be sliced into thick sticks and used as a dipper for sauces, or thinly sliced and used in sandwiches, soups and salads!

The garden fresh zucchini in this salad is spiralized to create low-carb, gluten-free noodles. The thin, noodle-like portions of zucchini, known as zoodles, can be eaten raw and do not need to be boiled like pasta.

Zucchini skin is very thin, soft and perfectly edible! The vibrant skin holds healthy carotenoids, so for the most health benefits, do not peel it off! Also, once you peel the zucchini, the flesh is exposed. This will cause the moisture to steep out and lead to soggy noodles. When ready to use raw zucchini, wash it with cool water, then slice off both ends.

However, there is one situation where you may need to peel zucchini. If the skin of the zucchini has been waxed to extend its shelf-life at the grocery store, peel and discard the skin before preparing this zucchini noodle pasta salad recipe.

Spiralized zucchini noodles are so popular these days that you can easily find them in the produce aisle of most major grocery stores. But, they do taste much better when freshly spiral cut. Plus, it’s more economically-friendly and cheaper to prepare zucchini noodles yourself rather than purchase them at the store.

While making fresh zucchini noodles may seem intimidating, it’s really quite easy to do at home. But, in case you don’t own a spiralizer, have no fear, it isn’t necessary to own any special kitchen gear to transform raw zucchini into fun pasta shapes! Here’s how:

• Spiralizer: The easiest way to make zucchini noodles is to use a spiralizer. You can use a countertop or handheld spiralizer. Either type of spiralizer will make curly spaghetti-like noodles.
• Julienne Peeler: Julienne noodles look more like angel hair. They are much thinner and straighter than spiralized noodles. However, julienne peelers are much cheaper to purchase!
• Mandoline and Knife: You can use a mandoline to slice zucchini into thin planks. Then, use a sharp chef’s knife to cut the planks into thin zucchini strips.
• Vegetable Peeler: A vegetable peeler is the most universal option, as most people have a vegetable peeler tucked away in a kitchen drawer! Use your peeler to peel the zucchini into thin strips. These noodles will look more like wide pappardelle noodles, however they are just as delicious!

Honestly, that depends. If you’re watching your sodium intake or planning to eat the zucchini noodles salad immediately and prefer a more tender texture, there’s no need to salt the noodles before using. Otherwise, you’ll want to salt, drain, and thoroughly dry the spiralized courgette. Here’s why:

• Removes Excess Moisture: Zucchini is composed of about 95% water. Salting helps draw out this excess moisture, which will help prevent your salad from becoming watery.
• Improves Texture: Salting helps maintain the integrity of the “noodles” and prevents them from becoming soggy. This helps make the zoodles firmer and more “al dente noodle-like,” which can enhance the overall mouthfeel of your salad
• Enhances Flavor: Salt helps concentrate the natural flavors of the zucchini by drawing out water.

Generally, zucchini noodles are best when enjoyed raw in pasta salads. However, you can lightly sauté them for just a minute if you prefer a softer texture and no crunch. Here’s how:

• Place a skillet over medium heat and add a bit of olive oil. Add in the noodles and cook, tossing constantly, for 3 minutes, or until noodles are warmed through and al dente. Do not cook the noodles for longer or they will get soft, watery and lifeless.

In my opinion, a light vinaigrette, such as Italian, pairs best as it lets the zucchini and other salad ingredients shine. However, you can also use a creamy dressing, such as buttermilk ranch, honey mustard, or tahini dressing. Just make sure the salad dressing complements the fresh flavors of the zucchini and other ingredients.

This recipe for pasta zucchini salad is flexible and totally customizable, so I encourage you to experiment with different ingredients and flavor combinations to create a salad you love. Fresh veggies, such as cherry tomatoes, red bell peppers, cucumber slices, and olives work great here. Various cheeses, like mozzarella, burrata, and feta cheese taste great as well. And heartier ingredients like grilled chicken strips and toasted nuts or seeds are delicious additions that add texture and flavor.