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+ servings
Serving bowl of zucchini noodle salad with tomatoes, peppers and olives.
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4.38 from 62 votes

Zoodle Salad

This zoodle salad is loaded with veggies and tossed in a homemade Italian dressing. It's the perfect side salad for summer cookouts, BBQs and picnics!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: zucchini noodle salad
Servings: 8


  • 3 large zucchini, spiralized into noodles (about 4-5 cups of zoodles)
  • 1 yellow or red bell pepper, chopped
  • 1 pint grape tomatoes, quartered
  • 1 cup chopped cucumber
  • 1/3 cup chopped red onion


  • 3 Tablespoons apple cider vinegar or lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup optional
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sea salt


  • Combine veggies: Add zucchini, bell pepper, tomatoes, cucumber and red onion into a large salad bowl.
  • Make dressing: In a small bowl whisk together the dressing ingredients.
  • Add dressing: Pour dressing over salad and toss to combine. Taste and add additional salt and pepper if needed.
  • Sit and serve: Let sit in the fridge for 20-30 minutes before serving.


Optional Additions:
  • fresh parmesan – sprinkle some freshly grated parmesan for a cheesy addition.
  • vegan parmesan – want to make this vegan or dairy free? Added vegan parm or make my hemp parmesan!
  • olives – I love the salty, savory flavor olives add to this dish!
  • paprika – add a little smoky heat with a pinch of paprika.


Serving: 1/8 recipe | Calories: 65kcal | Carbohydrates: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 89mg | Potassium: 11mg | Sugar: 1g