Zucchini Noodle "Pasta" Salad

This healthy zucchini noodle salad has all the flavors you love in a classic Mediterranean pasta salad but we've swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs and gluten-free. Serve it with grilled chicken or fish for a light and healthy summer dinner.

Prep/Cook Time: 15 Minutes, Servings: 4

Ingredients

• 5 tablespoons extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 2 tablespoons chopped fresh oregano
• 2 teaspoons Dijon mustard
• ¼ teaspoon crushed red pepper
• 1 small shallot, chopped
• 1 clove garlic, grated
• 16 ounces spiralized zucchini noodles
• 3 cups halved cherry tomatoes
• ⅓ cup pitted Kalamata olives
• ¾ cup shaved Parmesan cheese, divided

Directions

1. Whisk oil, vinegar, oregano, mustard, crushed red pepper, shallot and garlic in a large bowl. Add zucchini noodles, tomatoes, olives and half the Parmesan; toss gently to coat. Divide evenly among 4 bowls; sprinkle with the remaining Parmesan.

Nutritional Information

Per Serving: 299⅒ Calories, Total Fat: 24⅔ g, Saturated Fat: 5⅒ g, Cholesterol: 12⅞ mg, Carbohydrates: 11⅗ g, Fiber: 2⅘ g, Total Sugars: 4 g, Protein: 7 g, Sodium: 480⅓ mg, Potassium: 626⅘ mg, Iron: ⅗ mg, Folate: 19½ mcg, Calcium: 176⅒ mg, Vitamin A: 1230⅒ IU, Vitamin C: 17⅖ mg

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