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Creamy Roasted Asparagus and Zoodle Pasta Salad - Vegan & Gluten-Free, Low Fat, Low Carb

Zucchini Noodle Pasta Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Spiralizer
  • Cuisine: American
  • Diet: Vegan

This healthy version of pasta salad is made with zucchini noodles and a tahini dressing. It’s low in fat and carbs but packs 17 grams of plant-based protein per serving. It’s oil-free, vegan and gluten-free but still packed with tangy flavour and plenty of nutrition.


Scale

Ingredients

  • 4 (1000 g) medium zucchini, cut with spiral slicer
  • 1 lb (350 g after you cut ends off) asparagus, ends trimmed and cut into peices
  • 1 cup (170 g) green peas
  • 1 cup (170) shelled edamame
  • For the dressing:
  • 1 tbsp (25 g) tahini
  • 3 tbsp fresh lemon juice
  • 2 tbsp (15 g) nutritional yeast
  • 3 cloves garlic
  • 1 tbsp apple cider vinegar
  • 1/41/2 tsp salt, to taste
  • pinch of stevia, or small amount of sweetener of choice
  • 12 tbsp water, if needed to adjust consistency

Instructions

  1. Place your zucchini noodles in a colander and sprinkle with salt, shake so all the noodles are covered. Let sit for 10 minutes. (Do not skip this step or you’ll end up with a soggy salad, and nobody likes soggy salad!)
  2. While the zucchini is “sweating”, add the asparagus pieces to a roasting pan, sprinkle with salt and pepper and roast at 400 degrees for 12 minutes.
  3. After 10 minutes, lift the zoodles out of the colander and place in a dishtowel, wrapping them up to to form a ball. Twist and squeeze to remove any excess water.
  4. Add to a bowl with the green peas, edamame and roasted asparagus.
  5. Place the dressing ingredients in a blender and mix until smooth and creamy. If needed add a little water in order to blend but not too much, the dressing should be quite thick.
  6. Add the dressing to the rest of the ingredients and mix to combine.
  7. Top with fresh cracked black pepper and serve.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 205
  • Sugar: 4
  • Fat: 7
  • Carbohydrates: 21
  • Fiber: 9
  • Protein: 17

Keywords: zucchini noodle salad, zucchini noodle pasta salad