Summer Burst Zucchini Pasta Salad Recipe
Serves: Serves 4
  • 2-3 large zucchini
  • 15 cherry tomatoes, halved
  • ½ cup arugula
  • 1 chopped cucumber
  • 2 medium chopped shallots
  • 1-2 Portobello mushrooms
  • ¼ cup basil
  • Juice from 1 lemon
  • 1 tablespoon apple cider vinegar
  • Sea salt, to taste
  1. Run your zucchini through a spiralizer. If you do not have a spiralizer, thinly slice into ribbons. Put your noodles in colander and lightly salt. This will help the zucchini let go of its moisture and get a little more soft. Toss to combine and set aside while you make your salad.
  2. In a bowl, combine the rest of the ingredients (minus the zucchini and salt). Toss to combine and chill for about 10 minutes. Once it's chilled and you're ready to eat, combine the zucchini with the chilled ingredients.
  3. Serve immediately and enjoy!
Recipe by Solluna by Kimberly Snyder at