Name: Al Fresco Zucchini Salad
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 1/2 cups fresh broccoli flowerets; 1 large carrot, spiralized, noodles trimmed; 1/4 cup white wine vinegar; 2 tablespoons extra virgin olive oil; 1 teaspoon Italian seasoning; 1 tablespoon Dijon mustard; Salt and black pepper to taste; 1/8 teaspoon garlic powder; 3 medium zucchini, spiralized, noodles trimmed; 1 (28 ounce) can Tuttorosso® Diced Tomatoes, drained; 1 medium yellow bell pepper, diced

There’s nothing like a cold, refreshing pasta salad on a hot summer day! Transform this classic pasta dish with zucchini noodles and feel free to have a bowl on the…

Ingredients

1 1/2 cups fresh broccoli flowerets
1 large carrot, spiralized, noodles trimmed
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning
1 tablespoon Dijon mustard
Salt and black pepper to taste
1/8 teaspoon garlic powder
3 medium zucchini, spiralized, noodles trimmed
1 (28 ounce) can Tuttorosso® Diced Tomatoes, drained
1 medium yellow bell pepper, diced

Instructions

Step one

Bring a large saucepan filled halfway with water and a pinch of salt to a boil. Add broccoli and carrots and cook for 3 minutes; drain and rinse with cold water to stop cooking.

Step two

Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.

Step three

In a large bowl combine the zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper. Shake dressing and pour over zucchini mixture; toss gently to coat.