Zucchini Noodle Spaghetti Salad

This spiralized zucchini noodle spaghetti salad is loaded with veggies and tossed in a homemade Italian dressing. Perfect for summer cookouts, BBQs and picnics! Vegan and gluten-free.

Zucchini Noodle Spaghetti Salad served in large white bowl on white table with wood serving utensils.

Memorial Day is right around the corner. Pools will be opening, frosé will be flowing and there will be plenty of summer cookouts to attend. With that in mind, I teamed up with a few of my favorite bloggers to bring you four healthy BBQ side dishes.

We didn’t intentionally plan this, but much to my excitement all four of us ended up making a different salad! Speaking of salads. I’m hosting a 5-day salad challenge that starts on Monday. The only commitment is replacing one meal a day with a salad. It’s such a simple change, but provides a ton of health benefits. Everyone who signs up will receive a guidebook for the challenge with a 5-day clean eating meal plan, recipes and a shopping list! Plus there’s a Facebook group for motivation and accountability. You can sign up here if you’re interested.

Zucchini Noodle Spaghetti Salad served in large white bowl on white table.

Growing up I lived for summer. It wasn’t that I didn’t enjoy school (I actually loved school), but I also really loved all the family get-togethers we’d attend throughout the summer months. Pool parties, kick ball games, playing hide-and-seek outside until sunset and then chasing lightening bugs all evening long. I have a lot of fun memories from our family BBQs.

Overhead shot of hand pouring homemade Italian dressing over bowl of fresh ingredients for Zucchini Noodle Spaghetti Salad.

Of course, there was always a ton of food around too. Spaghetti salad was one dish my Granny used to make for every family get-together. Her version was the classic with cooked spaghetti noodles, a bottle of Italian dressing, green peppers, cucumber, tomatoes and onion. I can’t remember if her version had cheese or not, but I remember it tasting delicious.

Overhead shot of hand pouring homemade Italian dressing over bowl of fresh ingredients for Zucchini Noodle Spaghetti Salad.

Today I’m remaking Granny’s spaghetti salad with a healthy EBF twist — zucchini noodles instead of spaghetti noodles and a homemade Italian dressing instead of the bottled stuff. It’s light, fresh and the perfect complement to hamburgers, hot dogs and other grillables! And the recipe is really flexible. You can add whatever veggies you’d like and I’ve included some fun ideas for additional to boost the flavor if you’re so inclined.

If you make this zucchini noodle spaghetti salad, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Zucchini noodle spaghetti salad with yellow peppers, tomatoes, and cucumber, and wooden servings utensils.

Zucchini Noodle Spaghetti Salad


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8

Description

This spiralized zucchini noodle spaghetti salad is loaded with veggies and tossed in a homemade Italian dressing. Perfect for summer cookouts, BBQs and picnics! Vegan and gluten-free.


Ingredients

  • 3 large zucchini, spiralized
  • 1 yellow or red bell pepper, chopped
  • 1 pint grape tomatoes, quartered
  • 1 cup chopped cucumber
  • 1/3 cup chopped red onion

Dressing:

  • 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

Instructions

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

Notes

optional add-ins: fresh parmesan or hemp parmesan, olives, paprika

  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 recipe
  • Calories: 100
  • Sugar: 5g
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 2g

Keywords: zucchini noodle salad

Looking for more healthy BBQ side dishes? Check out these as well:

Healthy BBQ Side Dishes (gluten-free)

  • Honey Lime Grilled Shrimp & Corn Salad // Food Faith Fitness — This healthy grilled Mexican corn salad is tossed with juicy, smoky shrimp and has a sweet and tangy honey lime vinaigrette! Perfect for summer cook outs!
  • Dill Pesto Potato Wedge Salad // Cotter Crunch — This Dill Pesto Potato Wedge Salad makes a great healthy side dish for your next barbecue or gathering! Two types of salads combined and tossed a zippy dill pesto sauce. It’s gluten free, vegan friendly.
  • Caprese Pesto Pasta Salad // Lexi’s Clean Kitchen — This one-bowl gluten-free Caprese Pesto Pasta Salad is the perfect side-dish for summer entertaining! It requires very little cooking and is simple to throw together! PLUS it is so flavorful! Add your favorite Summer greens into the pesto, toss with gluten-free pasta, tomatoes, and delicious Italian spices and BOOM: Summer side perfection.
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    28 comments
    1. lorna
      September 9, 2020 AT 9:02 am

      simple and tasty – i left it overnight and some water came out of the zucchini but it was fine.

    2. Brooke
      August 30, 2020 AT 3:37 pm

      This was so good! And I’ll be making that dressing again to put on everything.

      1. Brittany Mullins
        August 30, 2020 AT 7:13 pm

        Yay!! So glad you loved this recipe, Brooke. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it!

    3. Linda
      July 13, 2020 AT 8:12 pm

      Easy to make, tasty…added Parmesan like suggested for additional flavor. Will make again! Thank you👍

      1. Brittany Mullins
        July 14, 2020 AT 11:27 pm

        So glad you enjoyed this recipe, Linda! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    4. Meghan
      May 23, 2020 AT 4:47 pm

      This might be a silly question, but do you cook the zoodles before tossing them in the salad? Or just leave them raw after spiralizing them? TIA!

      1. Brittany Mullins
        May 24, 2020 AT 11:05 pm

        Hey Meghan – The zoodles are eaten raw. 🙂 Let me know how you like this salad if you end up trying it!

    5. Jane Gerow
      May 14, 2019 AT 11:20 am

      Making this tonite! Thanks

    6. Sueflame
      August 5, 2018 AT 11:29 am

      This was my first spiralizer veggie dish, delish! My son gave it a scowl (ugh, health food) then after a taste ate most of it and asked for the recipe. It’s a keeper for sure!

    7. Amy
      May 28, 2017 AT 12:31 pm

      Just wanted to say that this is my new favourite way to eat a whole bunch of veggies. I love the recipe and thank you for sharing!

      1. Brittany Mullins
        May 29, 2017 AT 8:47 am

        Yay! This makes me so happy. Glad you like the recipe.

    8. Bethany
      May 24, 2017 AT 12:19 am

      This is going to be so good when our zucchini from the garden is up.

    9. Catia
      May 21, 2017 AT 2:56 am

      its delicious , thank you . i love it

      1. Brittany Mullins
        May 21, 2017 AT 9:14 pm

        Thank you, Catia. So glad you love it.

    10. lindsay Cotter
      May 20, 2017 AT 8:49 am

      i love that you reinvented Grannys spaghetti! so clever and fresh! you know i love those zoodles!

    11. Helena Dearham
      May 20, 2017 AT 5:05 am

      Hi Brittany, salad looks scrumptious. If prepped beforehand, for how many days do you think it will last in fridge? (If not consumed first day) Haha ????

      1. Brittany Mullins
        May 21, 2017 AT 9:14 pm

        Haha! It should last a good 2-3 days in the fridge.

    12. Andrew
      May 19, 2017 AT 10:36 pm

      This looks delicious!!

    13. Izzy Bruning
      May 19, 2017 AT 4:58 pm

      Looks so yummy and such a great recipe to have on hand!
      Izzy | Pinch of delight

    14. Emily @ Pizza & Pull-ups
      May 19, 2017 AT 11:14 am

      Yum, this looks great, I love zucchini based dishes.

    15. Fiona @ Get Fit Fiona
      May 19, 2017 AT 10:14 am

      Like you said in your post, this looks like the perfect salad to serve during summer barbecues.

      1. Brittany Mullins
        May 19, 2017 AT 10:46 am

        Thanks Fiona. Totally agree. It’s also awesome to have on hand for healthy snacking. 🙂

    16. Melissa
      May 19, 2017 AT 7:35 am

      This salad looks so refreshing! I’m a big fan of zucchini noodles and I love the combinations of veggies and the homemade dressing!

      1. Brittany Mullins
        May 19, 2017 AT 10:50 am

        Thanks Melissa. It’s really light and refreshing!

    17. Taylor @ Food Faith Fitness
      May 19, 2017 AT 7:12 am

      I loooove how simple and delicious all these flavors are! Zoodles are the best, so I can’t wait to make this!

      1. Brittany Mullins
        May 19, 2017 AT 10:50 am

        Thanks Taylor. Hope you love it!

    18. Juliette | Namastay Traveling
      May 19, 2017 AT 6:10 am

      I love that I can get so many veggies in in one meal! This looks like the perfect dish paired with some grilled chicken or bean burgers, yum!

      1. Brittany Mullins
        May 19, 2017 AT 10:52 am

        Yes!! It’s the perfect salad to pair with grilled chicken or veggie burgers.

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