“The perfect ‘pasta’ salad for summer!” Recipe by: Cindy Anschutz Barbieri
RECIPE OF THE MONTH
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Mediterranean Zucchini 'Pasta' Salad
1 (10 ounce) can artichoke hearts, drained and chopped
1 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives, halved
3 zucchini, spiralized
2 lemons, juiced
1/4 cup extra-virgin olive oil
2 tablespoons chopped parsley
1 tablespoon white vinegar
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon kosher salt
1 lemon, zested
1/2 teaspoon ground black pepper
1/4 cup crumbled goat milk feta cheese, or to taste
Combine artichoke hearts, tomatoes, olives, and zucchini in a large bowl.
Pour lemon juice, olive oil, parsley, vinegar, garlic, oregano, kosher salt, lemon zest, and pepper into a small bowl; stir to combine. Pour over the zucchini mixture. Top zucchini pasta with goat milk feta cheese and serve on a large platter.
Per Serving: 303 calories; 23.2 g fat; 21.6 g carbohydrates; 8.2 g protein; 11 mg cholesterol; 1275 mg sodium.