- Finely dice bell pepper and carrots. Spiralize the zucchini using a ribbon blade (alternatively, you can use a julienne peeler or a sharp knife to carefully slice into noodle sized strips.)
- Heat olive oil in a skillet over medium heat. Once hot, toss the zucchini and 1/4 tsp salt in the olive oil using tongs. Saute until zucchini is just barely softened (about 2 minutes) while using tongs to continually stir.
- Transfer zucchini to a paper towel lined plate to drain any excess water/oil and cool a bit.
- Stir together the bell pepper, carrots, peas, mayo, and mustard. Add zucchini and black pepper then use tongs to toss everything together until well-combined. Best served chilled.