spiralizing recipes - salads - pasta primavera salad

pasta primavera salad

This all-veggie variation on the carb-laden dish is high on eye-appeal and delivers bonus nutrition in every bite. Use a combination of yellow and Italian squash for the pasta to make it even more colorful.



4 servings

Prep time

15 minutes




50 mg

Dietary fiber

5.1 g

Total fat

26.9 g

Total carbs

17.5 g


3.7 g


  • 4 cups zucchini or yellow squash

  • 1 bell pepper (any color), diced

  • 1 bunch green onions, chopped

  • 6 Roma tomatoes, seeded and diced

  • 2 large carrots, cut into “coins”

  • ½ cup olive oil

  • ½ cup red wine vinegar

  • 1-2 garlic cloves, minced

  • 1 Tbsp. Italian seasoning

  • Dash black pepper


  • Spiralize the zucchini (or yellow squash) into nice veggie pasta.
  • Warm the pasta in a pot of boiling water while prepping the “sauce.”
  • Combine chopped vegetables with the warm pasta.
  • Mix olive oil, vinegar, garlic, and Italian seasoning.
  • Add black pepper to taste.
  • Toss pasta to combine ingredients.
  • Garnish with a sprinkle of Parmesan cheese.

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