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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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    Click this button to skip straight to the recipe

    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!

    Print

    Recipe

    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 1x
    • 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

    • ½ red bell pepper
    • 1 carrot
    • 2 zucchini, 3 if they are on the smaller side
    • 1 Tbsp olive oil
    • ¼ tsp salt
    • ⅓ C canned peas
    • ⅓ C mayo, store bought or homemade
    • 1 Tbsp yellow mustard
    • ½ 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 ¼ teaspoon 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.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    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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    Reader Interactions

    Comments

    1. Jean

      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

        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

    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.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
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    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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