Low Carb Vibrant Vegetable Pasta Salad
Elevate your summer salad game with this Low Carb Vibrant Vegetable Pasta Salad, a refreshing and nutritious twist on traditional pasta dishes. Perfect for low-carb or gluten-free diets, this recipe swaps conventional pasta for colorful zucchini and carrot noodles, creating a light and flavorful base. Packed with fresh, crisp veggies like cherry tomatoes, red bell peppers, and cucumber, every bite bursts with garden-fresh goodness. The tangy, homemade dressing made with olive oil, lemon juice, garlic, and Dijon mustard beautifully ties it all together, while chopped basil adds an extra layer of aromatic charm. Ready in just 15 minutes and versatile enough for lunch, dinner, or a side dish at barbecues and picnics, this vibrant vegetable pasta salad is a must-try for healthy eating enthusiasts looking for a quick, easy, and satisfying dish!
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Recipe Information
Ingredients
- 2 pieces zucchini (large)
- 1 piece carrot (large)
- 1 piece red bell pepper
- 1 piece cucumber
- 1.5 cups cherry tomatoes
- 0.5 piece red onion
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 1 teaspoon dijon mustard
- 0.25 cup fresh basil leaves (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Wash and dry all the vegetables thoroughly.
Using a spiralizer, create zucchini noodles (zoodles) from the two large zucchinis and carrot noodles from the large carrot. Set aside.
Dice the red bell pepper and cucumber into small bite-sized pieces.
Halve the cherry tomatoes and thinly slice the red onion.
In a large mixing bowl, combine the zucchini noodles, carrot noodles, diced vegetables, cherry tomatoes, and red onion.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dijon mustard, chopped basil, salt, and black pepper to make the dressing.
Pour the dressing over the vegetables and toss gently to coat all the ingredients evenly.
Let the pasta salad sit for 5-10 minutes to allow the flavors to meld. Serve immediately or chill in the refrigerator until ready to eat.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 39.0 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
