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Less Pasta, More Salad

September 13, 2017 By Meagan Fikes 2 Comments

Less Pasta, More Salad | Pasta salad made with zoodles (spiralized zucchini) instead of noodles. Tossed in a mayo-mustard dressing for a change from the traditional vinaigrettes. | eatsomethingdelicious.com

Less Pasta, More Salad | Pasta salad made with zoodles (spiralized zucchini) instead of noodles. Tossed in a mayo-mustard dressing for a change from the traditional vinaigrettes. | eatsomethingdelicious.com


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When I think of pasta salad, I typically think of cold spiral noodles with veggies tossed in an Italian dressing or other vinaigrette dressing. However, I used to frequently order pasta salad as my side at a restaurant that closed several years ago. Everyone was crazy over their pasta salad and I think it had to do with the mayo + mustard based dressing. It was so different!

I tried to make this pasta salad taste similar to the one from the restaurant and I think I got really close! I can’t remember all the vegetables it had but I think I got close with that too.

Less Pasta, More Salad | Pasta salad made with zoodles (spiralized zucchini) instead of noodles. Tossed in a mayo-mustard dressing for a change from the traditional vinaigrettes. | eatsomethingdelicious.com

The obvious difference is my choice in noodles. I went with zoodles (spiralized zucchini) mostly because I think they’re pretty but also because they’re probably the most affordable gluten-free noodle out there, which is a plus!

I used a “ribbon blade” on my spiralizer (it looks like just one long blade) but you can use whichever shape you prefer. If you don’t own a spiralizer, you can also make the noodles using a julienne peeler or by carefully slicing with just a knife. I bet a mandolin might work too.

Of course, you aren’t limited to zoodles and can always use another noodle of your choice. Just be sure to cook it to al dente. The zoodles are cooked a bit too but all they need is a quick sauté to get them to an al dente pasta texture.

Less Pasta, More Salad | Pasta salad made with zoodles (spiralized zucchini) instead of noodles. Tossed in a mayo-mustard dressing for a change from the traditional vinaigrettes. | eatsomethingdelicious.com

That’s about all I have to say for the recipe because I have more important things to discuss – The new It movie. (Or if you’re just here for the recipe, click here to skip this section!)

I was actually really disappointed in the movie after looking forward to it for so long. Even if I had never seen the original It to compare it to and even if I had zero expectations for the movie, I still wouldn’t have liked it. I can tell they tried to make it more like a modern scary movie but it wasn’t scary at all. It didn’t even have any of those scares that might make the audience jump. Or make the audience worry they’re about to jump. And Pennywise was just awkward. Overall, it reminded me of one of those “scary” movies you might find on Netflix and maybe sit through the whole thing… or maybe not.

If you start to compare the new It to the original, it starts to get even more disappointing. For a 2+ hour movie that made my legs fall asleep multiple times, I would have expected way more backstory and character development. It’s almost as if the writers assumed everyone had seen the original or read the book. At one point, Pennywise quoted the classic line, “Beep beep, Richie!” when I don’t think it had even been said before that. That, or I was too bored to notice. I think anybody unfamiliar with the original were probably wondering what on earth that was supposed to mean.

The first It was also a long movie at over 3 hours but it spent that time telling each character’s story. I felt like this movie spent it’s extra time (granted, 1 hour shorter) stuffing itself with things they thought viewers would find scary. And failed. Meanwhile, I found myself viewing the main characters as a group of nameless kids rather than individual components of the larger story.

And I know I shouldn’t compare… the new Pennywise looked really creative and creepy. But what I liked about the original Pennywise was that he looked and spoke like a happy friendly clown. He used a real sounding voice as opposed to the fake, cartoony voice in the new movie. However, his more subtle, often changing features as (as well as the fact that he hung out in the sewers) were the only things that initially suggested something wasn’t quite right with him. It almost tricked you into letting your guard down.

Ugh, I could keep going but I’m cutting myself off here. The good news is that I saw some exciting previews before the movie! I love the Saw series so Jigsaw is definitely on my list of movies to see, although, whether or not it will live up to the rest of the series could go either way.

They’re also remaking Flatliners which I’m really excited about. Actually, if you want to watch something similar but more recent in the meantime, you should watch The Lazarus Effect on Netflix. Really good!

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Less Pasta, More Salad | Pasta salad made with zoodles (spiralized zucchini) instead of noodles. Tossed in a mayo-mustard dressing for a change from the traditional vinaigrettes. | eatsomethingdelicious.com

Less Pasta, More Salad

★★★★★ 5 from 1 reviews
  • Prep Time: 20 mins
  • Cook Time: 3 mins
  • Total Time: 23 mins
  • Yield: 4 servings
  • Method: spiralizer
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Description

Pasta salad made with zoodles (spiralized zucchini) instead of noodles. Tossed in a mayo-mustard dressing for a change from the traditional vinaigrettes.


Ingredients

  • 1/2 red bell pepper
  • 1 carrot
  • 2 zucchini, 3 if they are on the smaller side
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/3 C canned peas
  • 1/3 C mayo, store bought or homemade
  • 1 Tbsp yellow mustard
  • 1/2 tsp pepper

Instructions

  1. 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.)
  2. 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.
  3. Transfer zucchini to a paper towel lined plate to drain any excess water/oil and cool a bit.
  4. 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.

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Less Pasta, More Salad | Pasta salad made with zoodles (spiralized zucchini) instead of noodles. Tossed in a mayo-mustard dressing for a change from the traditional vinaigrettes. | eatsomethingdelicious.com

Less Pasta, More Salad | Pasta salad made with zoodles (spiralized zucchini) instead of noodles. Tossed in a mayo-mustard dressing for a change from the traditional vinaigrettes. | eatsomethingdelicious.com

Filed Under: Recipes, Sides & Appetizers Tagged With: Appetizer, bell pepper, carrots, dairy free, low carb, nut free, Olive oil, recipes, spiralizer, vegetarian, zoodles

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Comments

  1. Jean says

    June 23, 2018 at 7:42 pm

    I made this recipe with corn instead of peas and it turned out great, even though I messed it up a little (used too much oil and then did not drain/blot the zucchini enough after cooking it). The taste is very fresh and a bit reminiscent of deviled eggs, but without as much cholesterol. It is a quick and easy recipe, and I will use it again.

    ★★★★★

    Reply
    • Meagan Fikes says

      June 24, 2018 at 1:19 am

      Yeah, it can be pretty easy to get the zucchini too wet with cooking fat and just all the water it releases while cooking. Just a very quick sauté is all it needs. I’m glad to hear it turned out well! I really like the idea of trying corn in this recipe. Great idea!

      Reply

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About Meagan

About Meagan

I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

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Instagram post 2196007515324545576_472899650 A batch of these candied nuts takes just 15 minutes to make and you only need 3 ingredients - nuts, maple syrup, and cinnamon. It’s a super quick treat you can bring to a holiday party or add to your cookie tins. I also use them in other recipes like my dessert shepherds pie, pecan pie bars, and magic cookie bars.
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You can use whatever nuts you like. I always make pecans for myself because I can always find gluten free pecans but it’s hard for me to find anything else I can eat. When I made these to give away last year, I bought the mixed nuts from Costco to save some money. I can’t eat them since they are processed in a shared facility with gluten containing products (like most nuts 😩) but I felt comfortable cooking with them for other people.
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This recipe has been added to the link in my profile:
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#glutenfree #dairyfree #vegan #foodallergies #candy #foodbloggerpro #paleo #vegetarian #treats #cookieswap #christmas #feedfeed #f52grams #foodstyling #geniusdesserts #glutenfreelife #celiac #FBPrecipe #eatsomethingdelicious
Instagram post 2192325532891389069_472899650 I already have a head start on cookie season and made a batch of my lemon ginger cookies that get requested every year. This recipe for candied ginger & cranberry cookies was inspired by that original lemon ginger recipe.
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The base is a lot like a sugar cookie that has been lightly flavored with orange juice and zest. Then little bites of spicy candied ginger and tangy dried cranberries are mixed in. After baking, the cookies have a soft chewy center with a light crisp outside. I’m having a hard time deciding between these and the lemon ginger this year. I might have to start alternating.
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To make the lemon ginger version, simply omit the cranberries and swap the orange juice and zest for lemon. Recipe is linked in my profile if you want to add these to your cookie tins too!
👉@eatsomethingdelicious
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✨TOP 8 QUICK LOOK✨
(May vary due to brands of ingredients, product reformulations, etc so check labels carefully)
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🥛MILK - NO
🍳EGGS - ⚠️ YES
🥜PEANUTS - NO
🌰TREE NUTS - ⚠️ YES (contains coconut and recommended GF flour is made in a shared facility with tree nuts)
🐟FISH - NO
🦐SHELLFISH - NO
🌱SOY - ⚠️ No but recommended GF flour is made in a shared facility with soy
🌾WHEAT - NO (also free from all other sources of gluten)
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#baking #foodallergies #glutenfree #dairyfree #foodbloggerpro #christmascookies #cranberry #glutenfreelife #eatsomethingdelicious #f52grams #christmasbaking #feedfeed #f52bakingclub #geniusdesserts #FBPrecipe #celiac #cookies #dessert #candiedginger
Instagram post 2186569918034585120_472899650 This recipe for sweet potato seasoning is always one of most popular leading up to Thanksgiving every year. I decided I had time to squeeze in just one more last minute recipe and used that time to update this blog post and photos.
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Store this seasoning blend in a spice jar and sprinkle it over sweet potatoes to taste. Baked, fried, steamed, chips, tots,... however you want to make them. My favorite for this seasoning are sweet potato fries. Recipe can be found at the link in my profile:
@eatsomethingdelicious
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I can’t even believe I did 6 recipes this month. These days I’m lucky to get 2 blog posts a month, especially considering it takes about 8 hours per post and I have a toddler who only skips his nap when I’m busy. I’m absolutely exhausted from working on these until 1 or 2 every morning so I’ll probably be taking a break for a week. It’s so hard to slow down when I have so many good seasonal recipes I’m excited about though! I want to make them so bad but I’m just going to try to not think about it.
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#thanksgiving #foodallergies #glutenfree #dairyfree #foodbloggerpro #sweetpotato #spices #glutenfreelife #eatsomethingdelicious #f52grams #fall #feedfeed #FBPrecipe #celiac #glutenfreethanksgiving
Instagram post 2185824212642600974_472899650 I’ve made a lot of new fall and Thanksgiving type recipes lately but I still have lots of good ones from previous years. Here’s a quick look at what I have that would be great for Thanksgiving. All of these recipes are at the link in my profile.
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•sweet potato bread
•Instant Pot mashed carrots
•dessert shepherd’s pie
•cranberry sauce
•green bean casserole
•sweet & savory thanksgiving sweet potatoes
•thanksgiving leftovers: 2 minute sweet potato bread pudding in a mug
•pecan pie bars
•pumpkin gooey butter cake
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#thanksgiving #foodallergies #glutenfree #dairyfree #foodbloggerpro #comfortfood #sides #glutenfreelife #eatsomethingdelicious #f52grams #baking #fall #feedfeed #FBPrecipe #celiac #glutenfreethanksgiving #dessert
Instagram post 2185078829977121072_472899650 I thought green bean casserole would be too hard to figure out without the gluten and dairy ingredients. Then I remembered I’ve had a cream of mushroom soup recipe for years now and well, I just love frying foods! I probably should have made this quite a while ago...I don’t know how I’ve managed this many Thanksgivings without green bean casserole but I’m glad I have a recipe for it now.
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I have to admit, I almost sent this out as an email exclusive recipe so no one would have to see the pictures 🙈 But it was for Thanksgiving and I like those types of recipes on the blog to reference later so I posted it anyways! My first thought after hitting “publish” was “omg I can’t believe I just put these photos on my blog” 😂 Seriously, it was the hardest thing I’ve ever had to photograph. Even worse than soup! And that pink casserole dish was a mistake - pink reflections everywhere. Oh well! These are at least better than the first set of photos I took.
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Recipe is now live on the blog. Vegan option included. The link in my profile will take you to it:
@eatsomethingdelicious
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#thanksgiving #foodallergies #glutenfree #dairyfree #foodbloggerpro #greenbeancasserole #comfortfood #sides #glutenfreelife #vegan #vegetarian #eatsomethingdelicious #f52grams #casserole #feedfeed #FBPrecipe #celiac #glutenfreethanksgiving
Instagram post 2181565993279694379_472899650 If you’re planning on making my sweet potato bread this Thanksgiving, be sure to bookmark this recipe. If you have just a slice or two leftover, that’s all you need to make this sweet potato bread pudding. It all cooks in a mug in the microwave in about two minutes. That’s about all the cooking I can manage the day after Thanksgiving anyway!
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I’m also excited to have an excuse to incorporate my Eat Something Delicious logo mugs into a few photos! I kept some photos with it and some with the plain mugs.
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Instagram post 2180030659316226884_472899650 CRANBERRY SAUCE WITH VEGAN/DYE FREE OPTION:
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Ingredients:
• 2 C fresh cranberries
• 20 oz can of pineapple, juice reserved
• 1/2 C pecans
• 1 orange with zest
• 1 C sugar
• 1 package cherry flavored gelatin *see notes for vegan/dye free substitute
• 1 package cranberry flavored gelatin *see notes for vegan/dye free substitute
• 1 C hot water
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Directions:
1. In a food processor (I prefer to process each ingredient individually, especially the orange), pulse the cranberries, pineapple (if not using already crushed pineapple), pecans, and orange. Don’t overprocess, chunky is good! However, feel free to pulverize the orange since the membrane is a little tough. Stir in the orange zest and set aside.
2. Combine the sugar and gelatin or JEL in a large bowl. Whisk in the hot water and continue whisking until the sugar is dissolved. Stir in the pineapple juice and processed ingredients from step 1. You’ll need to work quickly if using JEL as it sets rapidly at room temperature. Transfer to the refrigerator and serve chilled.
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Notes:
• If you need this to be vegan and dye free, substitute both gelatin packages for 2 packages of cherry JEL dessert by @bakolnatural.
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• I’ve had a hard time finding cranberry gelatin in recent years so feel free to substitute it for a 2nd cherry flavor.
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• Yes, 1 cup of sugar is a lot, even for me. This is what my traditional family recipe uses so I left it that way but today, I tend to scale it back to about 2/3-3/4 of a cup. Adjust to your personal taste.
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#thanksgiving #foodallergies #glutenfree #dairyfree #vegan #vegetarian #foodbloggerpro #glutenfreelife #eatsomethingdelicious #f52grams #sides #feedfeed #FBPrecipe #celiac #cranberrysauce #seasonal #cranberries #glutenfreethanksgiving
Instagram post 2177144853702560737_472899650 There are so many Thanksgiving recipes on my list to work on and just not enough time to get them all finished. I’m trying to pick out what I think will be the best ones and I’m so glad I chose to make this sweet potato bread!
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I always make the cranberry sauce every Thanksgiving and I was trying to pick one or two more sides. This is definitely going to be one of them.
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At first glance, it kind of looks like a dessert-like pumpkin bread but that’s not what I wanted. This bread has much less sugar than that and is intended to be served as an appetizer or side with butter. Seriously, it’s so good with lots of butter. It does have a hint of sweetness and the pumpkin pie spice, vanilla, and sweet potato definitely give it a fall flavor.
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It’s also moist and dense like banana bread but not nearly as wet and sticky. I guess it’s one of those things that’s hard to describe and you just have to try it.
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Recipe is now live on the blog. The link is in my profile.
@eatsomethingdelicious
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#fall #thanksgiving #sweetpotato #foodallergies #glutenfree #baking #feedfeed #feedfeedglutenfree #dairyfree #foodbloggerpro #sides #appetizers #f52grams #bread #f52bakingclub #glutenfreelife #fbprecipe
Instagram post 2172171979489161927_472899650 DELICATA SQUASH WAFFLES. This is the first time I’ve ever attempted a waffle recipe for the blog. Waffles are so easy to mess up so the thought of taking the very limited time I have to work on the blog and spending it on a recipe that would take multiple attempts probably not work anyways really didn’t appeal to me.
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I’m not sure what changed my mind. A craving for waffles maybe? More likely just a craving for maple syrup. But these actually came out perfect on the first try. I made one small change and was happy with the recipe.
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The batter for these waffles is made in a blender with delicata squash and flavored with pumpkin pie spice and vanilla. I’ve also made these with acorn squash and I think there are a lot of winter squashes that would work in this recipe.
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In addition to the recipe, the blog post also contains 8 tips for making easy, mess free waffles. The link in my profile will take you to the recipe:
@eatsomethingdelicious
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✨TOP 8 QUICK LOOK✨
(May vary due to brands of ingredients, product reformulations, etc so check labels carefully)
.
🥛MILK - NO
🍳EGGS - ⚠️YES
🥜PEANUTS - ⚠️ no but recommended dairy free butter contains PEA PROTEIN
🌰TREE NUTS - ⚠️YES
🐟FISH - NO
🦐SHELLFISH - NO
🌱SOY - NO
🌾WHEAT - NO (also free from all other sources of gluten)
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#breakfast #foodallergies #glutenfree #dairyfree #foodbloggerpro #paleo #glutenintolerant #celiac #waffles #brunch #grainfree #allergyfriendly #foodstyling #FBPrecipe #f52grams #delicatasquash #glutenfreelife #feedfeed #eatsomethingdelicious #blendtec #pumpkinspice
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