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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
- 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.