Al Fresco Zucchini Salad

Name: Al Fresco Zucchini Salad
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 1/2 cups fresh broccoli flowerets; 1 large carrot; 1/4 cup white wine vinegar; 2 tablespoons extra virgin olive oil; 1 teaspoon Italian seasoning; 1 tablespoon Dijon mustard; Salt and black pepper to taste; 1/8 teaspoon garlic powder; 3 medium zucchini; 1 (28 ounce) can Diced Tomatoes; 1 medium yellow bell pepper

Would You Cook This Again?

Serves:

6 people

Prep Time:

25 minutes

Cook Time:

0 minutes

There's nothing like a cold, refreshing pasta salad on a hot summer day! Transform this classic pasta dish with zucchini noodles and feel free to have a bowl on the beach!

Ingredients

Copy Ingredients

1 1/2 cups fresh broccoli flowerets
1 large carrot, spiralized, noodles trimmed
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
1 tablespoon Dijon mustard
Salt and black pepper to taste
1/8 teaspoon garlic powder
3 medium zucchini, spiralized, noodles trimmed
1 (28 ounce) can Tuttorosso® Diced Tomatoes, drained
1 medium yellow bell pepper, diced

Instructions

Bring a large saucepan filled halfway with water and a pinch of salt to a boil. Add broccoli and carrots and cook for 3 minutes; drain and rinse with cold water to stop cooking.
Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
In a large bowl combine the zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper. Shake dressing and pour over zucchini mixture; toss gently to coat.

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Al Fresco Zucchini Salad

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