Zoodle (Zucchini Noodle) Salad

These things are awesome!  I’ve been hearing about Zoodles (zucchini noodles) for years, but I’d never tried them.  This week I changed that.  I was really dying for some pasta, we all were and in our ongoing effort to stay off the processed carbs, I bought zucchini. I don’t have a spiralizer and I was really dreading the thought of trying to cut that much zucchini by hand -  but then I remembered that I have a mandoline and I thought that one of the blades, had to be able to get me close…

It did.

Honestly?  This is one of the most dangerous pieces of equipment that we have.  But you can’t argue the results!  So I put on my big girl pants, made sure I used the safety grab thing and shredded some squash….

• 1 package zucchini (about three med/large) noodled
• 1 package summer squash (about 4 small/med) noodled
• 2 pints grape tomatoes, halved
• 5 large cloves of garlic, finely minced
• a bunch of kalamata olives, chopped (I just used what I had)
• 1/2 jar marinated mushrooms, chopped
• 1/2 cup extra virgin olive oil
• 1 squirt dijon mustard
• 1/2 cup balsamic vinegar
• salt and pepper

So clearly, the measurements aren’t super important here.  Use whatever you have on hand and it will be fine, I promise.

First prepare the “zoodles”

Aren’t they gorgeous?  Totally worth the effort… Want to see them again?

Just gorgeous!

In a large bowl, combine the first six ingredients.

Whisk together the oil, vinegar, mustard, salt and pepper.

Pour over the vegetables and toss very well to combine, but be as gentle as possible.  Cover and refrigerate for at least an hour.

These are so good!  I can’t even tell you – we had a very hard time waiting the whole hour, but it was worth it!