Print Recipe

Vegetable Noodle Pasta Salad

This is the perfect healthy summer dish that leaves out the pasta noodles for the veggie noodles. 
Course: Appetizer
Keyword: Healthy, Low Carb, summer classic
Servings: 6
Author: Melissa-TheHealthyClassified


  • 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.