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Spaghetti Salad

A quick and easy low carb spaghetti salad made with spiralized zucchini and summer squash. It's so full of bright flavor that it will satisfy all those cravings for tangy Italian food! Gluten free!
Course Main
Cuisine Italian
Keyword low carb, salad
Prep Time 10 minutes
Cook Time 5 minutes
Refrigerate 8 hours
Total Time 15 minutes
Servings 2
Calories 254kcal
Author Marye

Ingredients

  • 1 cup zucchini , spiralized
  • 1 cup summer squash , spiralized
  • 1/4 cup Italian Dressing , I used Ken's - 1 carb for 2 tablepoons
  • 1/4 cup green onion , chopped
  • 1/3 cup celery , chopped
  • 1/4 cup bell pepper , diced
  • 2 tablespoons olives , sliced
  • 1/2 teaspoon oregano , dried
  • 1/2 teaspoon basil , dried
  • 1/2 teaspoon garlic ,mashed
  • Salt , to taste
  • 1/2 teaspoon pepper , coarsely ground
  • 3/4 cup Parmesan cheese , grated

Instructions

  • Bring a pot of salted water to a boil.
  • Add the spiralized zucchini and summer squash and simmer, covered, for 2 - 3 minutes, depending on the texture you prefer.
  • Drain and rinse in cold water (or plunge into ice water).
  • Gently pat dry.
  • Add all ingredients to a bowl and mix gently but thoroughly.
  • Cover and chill overnight if possible - the flavor develops during this time.

Notes

Chopped up pepperoni is fabulous in this!

Nutrition

Calories: 254kcal | Carbohydrates: 9g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 1039mg | Potassium: 486mg | Fiber: 2g | Sugar: 7g | Vitamin A: 26.9% | Vitamin C: 57.4% | Calcium: 48.6% | Iron: 6.1%