Dill-Pickle Zucchini Pasta Salad
This Dill-Pickle Zucchini Pasta Salad is a refreshing, tangy, and healthy twist on classic pasta salad with crisp veggies and zesty dill pickles.
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
Prepare the Zucchini Noodles
- Begin by washing the zucchinis thoroughly. Using a spiralizer, create zucchini noodles (often called “zoodles”). If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons or cut the zucchini into thin strips. Place the zucchini noodles in a large mixing bowl and set aside.
Chop the Vegetables
- Halve the cherry tomatoes to release their juicy sweetness. Dice the cucumber into small pieces for crunch. Chop the dill pickles finely to distribute their tangy flavor throughout the salad. Finely chop the red onion and fresh dill, which will add bursts of color and flavor. Add all these to the bowl with the zucchini noodles.
Make the Dressing
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, garlic powder, salt, and pepper. This simple dressing is the perfect balance of tangy, savory, and herbaceous flavors that complement the salad ingredients beautifully.
Combine and Toss
- Pour the dressing over the zucchini noodles and veggies. Toss gently but thoroughly to ensure all the ingredients are coated with the dressing. If you’re using cooked turkey bacon, fold it in now for a smoky, savory layer of flavor. The bacon adds great texture and protein but is completely optional.
Chill and Serve
- For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the zucchini noodles to absorb the dressing and the flavors to meld. Serve chilled for a refreshing, crisp pasta salad experience.
Equipment
- Spiralizer
- Large Mixing Bowl
- Small Bowl or Jar
Notes
- Use medium-sized zucchinis to avoid watery, mushy noodles.
- Drain excess liquid from zucchini noodles by salting and patting dry to prevent sogginess.
- Chill the salad for at least 30 minutes before serving to let flavors meld.
- Try adding grilled chicken, chickpeas, or shrimp for a protein boost.
- Store leftovers in an airtight container and consume within 2-3 days, draining excess liquid before serving.