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Italian No-Pasta Salad

Prep Time30 mins
Cook Time5 mins
Course: Salad, Side Dish
Servings: 6
Author: Suzie Bauer

Ingredients

Italian Dressing

  • 1 tsp Dried Basil
  • 1/2 tsp Dried Marjoram
  • 1/4 tsp Dried Sage
  • 1 tsp Dried Oregano
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Sea Salt
  • 1/8 tsp Black Pepper
  • Juice from 1 lemon
  • 1/2 cup Olive Oil
  • 2 tsp Maple Syrup
  • 1 tsp Balsamic Vinegar
  • 1/4 tsp Chili Flakes

Salad

  • 3 medium Summer Squash
  • 1/2 Red Bell Pepper diced
  • 1/2 Yellow Bell Pepper diced
  • 1/2 small Red Onion diced
  • 2 oz Salami sliced 1/4" strips
  • 3/4 cups Whole Pitted Black Olives or olives of your choice
  • 2 oz Mozzarella

Instructions

  • Combine all of the dressing ingredients in a jar with lid. Cover and shake to combine.
  • Refrigerate the dressing until ready to use.
  • Place a large pot of water with 2 pinches of salt on the stove and bring to a boil.
  • While the water is coming up to a boil, run the summer squash through the spiralizer using the flat blade insert. With all the spiralized squash laid out on a cutting board, use a large knife to roughly cut into thirds. We're just looking to shorten the "noodles" some.
  • Add the spiralized squash to the boiling water and cook for about 5 minutes, until tender.
  • Transfer the squash to a colander and rinse with cold water. Remove as much water as you can from the squash. Leave the squash in the colander while you prepare the remaining ingredients.
  • Add the squash, bell pepper, red onion, salami, olives, and mozzarella (if using) to a large bowl.
  • Pour about half the dressing over the salad and toss the ingredients to combine. Add more dressing as desired.
  • Store the salad in the fridge until ready to serve.