A veg-forward take on a muffuletta pasta salad, this ultra-flavorful side dish is just as refreshing as it is filling. Hearty cubes of meat and cheese against the brininess of olives create a balanced, sandwich-inspired satisfaction. It can be served immediately, or left in the fridge for a couple hours or up to a couple of days to let the flavors meld further.
3 medium zucchinis, spiralized
2 teaspoons kosher salt, divided
3 large multi-colored carrots, spiralized
1 cup cubed salami
1 cup cubed roasted ham
1 cup cubed provolone cheese
3/4 cup sliced green olives
3/4 cup sliced black olives
1/2 cup chopped fresh parsley
1/4 cup chopped yellow onion
1 tablespoon dried basil
1 tablespoon dried oregano
2 garlic cloves, minced
3/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Hot sauce (such as Cholula’s)
How to Make It
In a large bowl, combine zucchini noodles with 1 tsp. salt and let stand for 10 minutes, draining any water released.
Add carrot noodles, salami, ham, provolone, green olives, black olives, parsley, onion, basil, oregano, and garlic. Toss gently to combine.
In a small bowl, whisk together olive oil, vinegar, Worcestershire sauce, hot sauce, and remaining 1 tsp. salt. Drizzle mixture over salad and toss to coat.
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