Lunch Recipe

Mediterranean Zucchini Pasta Salad

The perfect ‘pasta’ salad for summer!

INGRIDIENT

1 (10 ounce) can artichoke hearts, drained and chopped

1 cup cherry tomatoes, halved

½ cup pitted Kalamata olives, halved

3 zucchini, spiralized

2 lemons, juiced

¼ cup extra-virgin olive oil

2 tablespoons chopped parsley

1 tablespoon white vinegar

2 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon kosher salt

1 lemon, zested

½ teaspoon ground black pepper

¼ cup crumbled goat milk feta cheese, or to taste

DIRECTION

Step: 1

Combine artichoke hearts, tomatoes, olives, and zucchini in a large bowl.

Step: 2

Pour lemon juice, olive oil, parsley, vinegar, garlic, oregano, kosher salt, lemon zest, and pepper into a small bowl; stir to combine. Pour over the zucchini mixture. Top zucchini pasta with goat milk feta cheese and serve on a large platter.

NUTRITION FACT

Per Serving: 303 calories; protein 8.2g; carbohydrates 21.6g; fat 23.2g; cholesterol 11.2mg; sodium 1274.6mg.

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