Prep Time 15 minutes
Total Time 15 minutes
Servings 8 cups
Calories 166 kcal
Ingredients
4 zucchini or 8 cups zucchini noodles
4 ounces cherry tomatoes sliced in half
8 ounces mozzarella pearls
1 ounce fresh basil chopped
Dressing
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice fresh
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Instructions
Add all ingredients into a bowl.
Whisk dressing ingredients in another bowl and toss together.
Enjoy immediately or refrigerate until ready to serve.
Recipe Notes
Net Carbs: 3g
The zucchini noodles do tend to get kind of long so it”s best once in the bowl, cut them in half so it’s easier to serve.
I kept the skin on my zucchini and it is not cooked, this is eaten raw. Feel free to blanch or sauté the noodles if you prefer a softer texture.
I have a Paderno spiralizer.
Make ahead and refrigerate up to a day ahead.
This recipe was first published in June 2016 and updated with video in August 2018.
Nutrition Facts
Caprese Zucchini Noodle Pasta Salad
Amount Per Serving (1 cup)
Calories 166
Calories from Fat 117
% Daily Value*
Fat 13g
20%
Saturated Fat 4g
25%
Cholesterol 22mg
7%
Sodium 333mg
14%
Potassium 318mg
9%
Carbohydrates 4g
1%
Fiber 1g
4%
Sugar 3g
3%
Protein 7g
14%
Vitamin A 645IU
13%
Vitamin C 22.1mg
27%
Calcium 167mg
17%
Iron 0.8mg
4%
* Percent Daily Values are based on a 2000 calorie diet.