…a.k.a. “Old-School Zoodle Salad” or something to that effect.
I live in the South, and, growing up, the small Baptist church I grew up raised money every year or two by selling cookbooks containing members’ recipes. One year, there was a fantastic and simple recipe for a cold pasta salad in the cookbook, which I’ve made periodically since then. So, for like the last 25 years or so.
At this point, I have no idea what the actual recipe is, but I made it for our work get-together this past weekend, and I decided to make it without pasta for my weekly meal prep.
This totally works without the pasta, and with zoodles instead!
-mayonnaise (can be light)
-chopped black olives
-optional (but tasty): canned mushrooms and artichoke hearts
Spiralize your zucchini (cutting them in thin ribbons would work, too), and add the optional veggies if using.
In another bowl, mix enough mayo to coat the veggies, and add the seasoning salt and Accent, plus the black olives. Add the sauce to the zoodles and stir to coat. Refrigerate for a few hours for best results.
I used three medium zucchinis, and ended up with a 2.5 quart bowl that still had plenty of room to mix without fear of slopping sauce over the side while stirring. I highly recommend cutting your zoodles into shorter strands at this point:
Unless, you know, you like 3-foot-long noodles. Bonus points if you can eat them without getting sauce everywhere.
The mayo I had was 18 oz., but a smaller amount would have been perfect.
I used about 3/4 tsp. of Lowry’s Seasoning Salt and about 1 tsp. of Accent for the spices, plus a small can of chopped olives, a large can of mushrooms, and a large jar of artichoke hearts. I know that’s not exact. I apologize. I’ve been making a version of this for too many years to be precise.
This would be a perfect low-carb dish for a picnic, and, hey, it’s technically a salad!
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