Italian Zucchini Pasta Salad with Chicken | PALEO, Whole30
Servings: 4
Calories: 378kcal
Ingredients
- 1 lb grilled chicken, chopped into bite-sized cubes
- 3 medium to large zucchini
- 1 cup baby tomatoes, halved
- 1 green bell pepper, sliced thin & roughly chopped
- 1/2 cup marinated artichoke hearts*, chopped
- 1/4 cup red onion, sliced thin and roughly chopped
- 1/4 cup basil leaves, sliced thin
- 1/4 cup sun dried tomatoes, chopped
Italian Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tsp dried Italian herb blend*
- 1/4 tsp red pepper flakes
Instructions
- Trim the ends off of the zucchini. Use a vegetable spiralizer to create wide, ribbon-shaped noodles. (I use Blade "A" on the Inspiralizer.) Roughly chop the ribbons into bite-sized pieces.
- In the bottom of a large mixing bowl, combine the Italian Dressing ingredients.
- Add all of the ingredients (chopped chicken, vegetables, basil, and sun dried tomatoes) to the bowl, and toss to combine.
- Serve chilled. Feel free to make this up to one day ahead, and store it in the refrigerator until you're ready to enjoy!
Notes
- If you are making this on a Whole30 & cannot find compliant marinated artichoke hearts, you can use a non-marinated variety as well! I just like the extra flavor this adds.
- For an Italian herb blend, I love the one Kouzini makes, found on Amazon. Primal Palate also has wonderful blends! Whichever Italian herb variety is your favorite will be great in this dish.
- Vegetable Spiralizer