Farmer’s Market Zoodle Pasta Salad

Hello there!

It’s officially SUMMER today! Summer’s here in Virginia mean trips to Busch Gardens, the beach, and of course the farmer’s market for the freshest produce.

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Have I mentioned before my love for the Farmer’s Market? It’s possibly one of my favorite places to go. The rows and rows of bright colored fruit and veggies; the people and neighbors we run into there; and I absolutely love trying out new foods from other local vendors like The Tart Cart!
She makes the BEST homemade granola bars and an awesome warm chickpea salad!

Summer also means an abundance of summer squash. We always plant two zucchini plants every year. Why two? Because that’s all we need for just the two of us. We are usually pulling off a new large zucchini every day!
One time we had one that was as big as Fifi!

Zucchini is such a versatile vegetable with a mild flavor. This squash is great to use in so many different recipes because of its mild flavor. It tends to take on the flavors of whatever you are cooking.
I sauté zucchini with a medley of veggies to go with a grilled steak, I stuff and roast them, or sometimes I eat them raw!

Let’s dive into this salad! Zucchini is spiralized into “noodles” and turned into your new favorite picnic staple in a matter of minutes!
This is another older recipe that needed a tune up from when I last spoke of it! I also changed up the recipe!
Instead of using cheese I am using homemade mayo! AND BACON. YAS please.

Anything and everything is always better with bacon or in this case crispy pancetta.

This salad will bring back nostalgic memories of eating the other pasta salad from the box with the glove on it. However, since we are using zucchini noodles this is much healthier. Healthier is always better in my opinion!

And so is big ass salads with a farmer’s market flare. That’s right. I turned this salad up a notch with a few favorites I found at our farmer’s market; cherry tomatoes, red bell pepper strips, basil, grilled corn, and crispy pancetta.

This Zoodle Pasta Salad is the absolute perfect addition to your picnic, BBQ, or church dinner. Summer is for gardening and gardening means tons of fresh produce.

I mean, how can you not love huge salads like this? I am all about them greens baby.

Ingredients:
PASTA
2-3 large zucchini, spiralized*
1 red bell pepper, cut into strips
5 basil leaves
2 ears of corn
1/2 cup of peas
1/2 cup cherry tomatoes, halved
4 oz of pancetta

SAUCE
4 tbs of your favorite mayonnaise
2 tsp dijon mustard
2 1/2 tbs red wine vinegar
2 tbs fresh dill, chopped fine
1 tsp garlic powder
1 tbs fresh oregano, finely chopped

Instructions

In a medium skillet, preheat on medium high
Add pancetta and cook until crispy (about 5 minutes)
Place pancetta on a paper towel lined plate to drain fat
Preheat grill to medium heat
Grill the ears of corn directly on the grate for about 5-7 minutes until the kernels are browned and are beginning to char
Spiralize the zucchini, chop all veggies
In a large serving bowl, add all vegetables
In another medium sized bowl whisk together all ingredients for the sauce
Toss the sauce with the vegetables and serve immediately**

*If you do not have a spiralizer, simply cut the zucchini into very thin strips lengthwise
**If you are making this dish ahead of time, do not combine the sauce with the vegetables. This will prevent sogginess.

If you make this recipe please tag your photo with #thekitcheneer

5.0 from 1 reviews

Farmer's Market Zoodle Pasta Salad

 

Author: Amanda aka The Kitcheneer

Nutrition Information

• Serving size: ½ cup
• Calories: 169

• Fat: 12g
• Carbohydrates: 12g
• Sodium: 281 mg
• Fiber: 2.8g
• Protein: 4g

Recipe type: side dish

Print

Perfect healthy picnic or BBQ side dish that has a schmorgous board of fresh off the stand farmer's market vegetables.

Ingredients

• PASTA
• 2-3 large zucchini, spiralized*
• 1 red bell pepper, cut into strips
• 5 basil leaves
• 2 ears of corn
• ½ cup of peas
• ½ cup cherry tomatoes, halved
• 4 oz of pancetta
• SAUCE
• 4 tbs of your favorite mayonnaise
• 2 tsp dijon mustard
• 2½ tbs red wine vinegar
• 2 tbs fresh dill, chopped fine
• 1 tsp garlic powder
• 1 tbs fresh oregano, finely chopped

Instructions

1. In a medium skillet, preheat on medium high
2. Add pancetta and cook until crispy (about 5 minutes)
3. Place pancetta on a paper towel lined plate to drain fat
4. Preheat grill to medium heat
5. Grill the ears of corn directly on the grate for about 5-7 minutes until the kernels are browned and are beginning to char
6. Spiralize the zucchini, chop all veggies
7. In a large serving bowl, add all vegetables
8. In another medium sized bowl whisk together all ingredients for the sauce
9. Toss the sauce with the vegetables and serve immediately**
10. *If you do not have a spiralizer, simply cut the zucchini into very thin strips lengthwise
11. **If you are making this dish ahead of time, do not combine the sauce with the vegetables. This will prevent sogginess.

3.5.3208

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Amanda