Antipasto Zucchini Noodle Pasta Salad

  • Author: Kelley


Spiralized zucchini makes this a naturally gluten free “pasta salad” and it’s loaded with all your Italian favorites1


  • 4 zucchini, washed and spiralized
  • 1 cup diced artichoke hearts
  • 1/4 cup diced mozzarella cheese
  • 1/4 cup diced salami
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup cup halved, pitted olives
  • 1 heaping tablespoon capers
  • 3 tablespoons lemon juice
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Greek seasoning
  • kosher salt and pepper, to taste


  1. In a large bowl combine zucchini noodles, artichoke hearts, diced mozzarella, diced salami, halved cherry tomatoes, olives, and capers.
  2. In a small bowl, whisk together lemon juice, red wine vinegar, olive oil, and Greek seasoning. Drizzle the vinaigrette over the zucchini salad. Toss to combine.
  3. Season salad with salt and pepper to taste. Cover salad and let refrigerate 4-6 hours and up to over night before serving.