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. |

Less Pasta, More Salad

  • Prep Time: 20 mins
  • Cook Time: 3 mins
  • Total Time: 23 mins
  • Yield: 4 servings


  • 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


  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.