Monday, July 22, 2013

Paleo Zucchini "Pasta" Salad

My kids adore pasta salad, and as they don't eat 100% paleo I do sometimes make it for them with brown rice pasta. When I do, I always adapt whatever I'm prepping for them so that I can eat it as well.

Zucchini noodles are a great base for just about any dressing or sauce, and I love to enjoy the elements of a pasta salad in a paleo-friendly presentation. I tend to saute my noodles for 1-2 minutes so that they're a little soft and warm, but you can also eat them raw.

Even before I went paleo I never preferred creamy pasta salads; today's recipe uses my favorite flavor combination of olive oil and lemon

I included some chopped pepper, tomatoes and a little sheep's milk feta, but the sky is the limit. Obviously you can skip the cheese, use more or different vegetables, and toss in some pine nuts for crush.
Paleo Zucchini "Pasta" Salad

1/4 cup olive oil
juice of one lemon (plus 2 tsp. zest)
3 tbs. dijon mustard
2-3 minced garlic cloves
2 medium zucchinis, julienned
1 cup halved cherry tomatoes
1 cup chopped bell pepper
1 cup chopped green onions
sprinkle of goat's milk feta (optional)
salt & pepper, to taste

Place julienned zucchini in a colander and sprinkle with a little salt; allow to sweat while you prepare the dressing.

Combine olive oil through garlic in a medium bowl, stirring with a whisk. Set aside.

If cooking your zucchini noodles, heat a skillet over medium heat with a splash of olive oil. Add zucchini and cook only for 1-2 minutes. Remove to a bowl.

Add chopped vegetables and feta (if using) to bowl with zucchini. Drizzle with dressing and toss to combine. Season to taste with salt and pepper before serving.

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