Zucchini Noodle Pasta Salad, aka Zoodles!

This zucchini noodle (aka zoodle) salad contains no pasta whatsoever, but you won’t miss it. It’s great as-is for a healthy, gluten-free / paleo side dish, or use it as a base and get creative: extra vegetables will turn it into a lovely vegetarian meal; leftovers from last night’s grilled chicken, steak, or salmon are great additions too!


  • 2 medium zucchini, washed and julienned into “zoodles” with a mandolin (smaller, younger zucchini will be easier to slice on the mandolin and have less seeds; if your zucchini are more mature, consider cutting them in half and removing the excess seeds with a spoon before proceeding.
  • Juice of 1/2 of a fresh lemon
  • Juice of 1/2 of a fresh lime
  • 1/2 tsp dijon mustard
  • 1/2 tsp honey
  • 1/2 cup good Olive oil (I love basil infused)
  • Salt and pepper to taste
  • 1 tsp dried thyme
  • 1/2 cup shredded (aged) Parmesan cheese

In a small pyrex measuring cup, blend lemon juice, lime juice, mustard, honey, and olive oil to make your vinaigrette. Taste and add salt and pepper to your preference.

Combine everything in a serving bowl — “zoodles,” vinaigrette, dried thyme, shredded parmesan — and toss well to coat. Serve immediately, or allow to rest for up to an hour to let flavors meld.

Extra Ingredient Options to Make a Full Meal

Choose one or multiple; depending on how much you add, you may want to double your vinaigrette batch:

  • Grilled chicken, steak, or fish (great use of leftovers!)
  • Cherry tomatoes, halved
  • Shredded carrot
  • Diced cucumbers
  • Diced bell peppers (choose yellow for color contrast if you’ve already added tomatoes)
  • Diced radishes
  • Steamed broccoli florets, cut into small pieces
  • 2 brussels sprouts, sliced very fine like confetti
  • Fresh basil
  • Snipped fresh chives (and blossoms if you like!)
  • Fresh nasturtium leaves (peppery, edible, and pretty)

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