Vegetable Noodle Pasta Salad
This is the perfect healthy summer dish that leaves out the pasta noodles for the veggie noodles.
- 8 oz Zucchini Spirals
- 8 oz Butternut Squash Spirals
- 1/8 c Olive oil
- 1/8 c Red wine vinegar
- 1 tsp Italian seasoning
- 1/2 tsp tsp Garlic powder
- Salt and pepper to taste
- 4 oz Cheddar cheese cubed
- 4 oz Mozzarella cheese cubed
- 1 c Cherry tomatoes halved
- 4 oz Pepperoni cubed
- 1/2 c Parmesan cheese
Place the butternut squash and zucchini spirals into a pot, and cover with water. Place on the stove over medium-high heat, and bring to a boil. Cook for 5-6 minutes until the “noodles” becomes more tender, but still have a bit of crunch to them.
Strain the veggie spirals, and place them in a large mixing bowl.
To the bowl with the veggie spirals, add in the cheddar cheese, mozzarella cheese, cherry tomatoes and pepperoni. Stir to combine the ingredients.
In a small bowl, combine the olive oil, red wine vinegar, Italian seasoning, garlic powder and salt and pepper to taste. Stir with a whisk to combine well.
Pour the olive oil mixture over the veggie mixture in the large bowl, and toss to coat.
Add the parmesan cheese to the mixture, and stir to combine.
Chill, and serve cold. Store uneaten “pasta” salad in an airtight container.