Zucchini Pasta Salad
This Italian pasta salad is so rich and full of flavor you’ll never miss the actual pasta! Spiralized yellow squash also works well here. If you can’t find clean salami, feel free to use prosciutto or even ham.
Looking for Low-FODMAP Recipes?
The low-FODMAP diet is often prescribed for people with IBS or Small Intestinal Bacterial Overgrowth (SIBO), and there’s a huge overlap of that demographic with people with autoimmune disease. My e-book 28 Days of Low-FODMAP AIP combines both IBS- and autoimmune-friendly diets in a 28-day meal plan designed to jump start and simplify this often-challenging diet change. Just you wait: The meal plan includes 50 exclusive low-FODMAP recipes you won’t find on my website or anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones. You’ll be amazed at the variety of flavors still available to you! The ebook is available as a digital download for $9.99.Pasta Salad
Ingredients
- 2 medium zucchini spiralized or julienned
- 1 cup artichoke hearts
- 3 ounces cherry tomatoes omit for AIP
- 1/2 cup salami diced
- 1/2 small red onion diced
- 1/2 cup black olive chopped
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
Equipment
Instructions
- Combine all ingredients in a large bowl and toss well.
- Chill for at least 30 minutes before serving.
Nutrition
Calories: 230kcal | Carbohydrates: 15g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 19mg | Sodium: 886mg | Potassium: 469mg | Fiber: 4g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 42.1mg | Calcium: 100mg | Iron: 4.3mg