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Dill-Pickle Zucchini Pasta Salad

This Dill-Pickle Zucchini Pasta Salad is fresh, tangy, and perfect for hot days or light meals. A tasty, low-carb twist on traditional pasta salads!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Keyword: Easy, Gluten-Free, Low Carb, Quick, Summer, Vegetarian
Servings: 4 servings

Ingredients

  • 2 medium zucchinis spiralized into noodles
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/2 cup dill pickles chopped
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh dill chopped
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1/2 cup cooked turkey bacon chopped (optional)

Instructions

  • Start by washing your zucchinis thoroughly. Using a spiralizer, create zucchini noodles from the two medium zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons or simply dice the zucchini into small cubes. Place the noodles in a large salad bowl.
  • Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the dill pickles. Fresh dill should be chopped finely as well. Add all these ingredients to the bowl with the zucchini noodles.
  • If you’re including turkey bacon, cook it in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces. Add to the salad bowl for a nice smoky, savory contrast to the tangy flavors.
  • In a small bowl, whisk together olive oil, apple cider vinegar, garlic powder, salt, and pepper until well combined. The garlic powder adds a subtle depth that pairs beautifully with the dill pickles.
  • Pour the dressing over the salad ingredients and toss gently to combine everything thoroughly. Taste and adjust seasoning with additional salt or pepper if needed. For the best flavor, let the salad rest for about 10 minutes before serving to allow the zucchini noodles to soak up the dressing.

Equipment

  • Spiralizer
  • Large Salad Bowl
  • Skillet
  • Small Bowl
  • Colander

Notes

  • To avoid soggy noodles, salt the zucchini noodles and let them drain in a colander for 10 minutes before assembling.
  • Start with less dressing and add more as needed to avoid overwhelming the delicate zucchini noodles.
  • Let the salad rest after tossing to meld the flavors and enhance taste.
  • For a vegan version, omit turkey bacon or substitute with smoked tempeh or sautéed mushrooms.
  • Store leftovers in an airtight container in the fridge and consume within 2 days for best texture.