Keto Chilled Zucchini Noodle Salad
Light, refreshing raw zucchini noodle salad dressed in Italian vinaigrette with briny olives, tangy feta, and fresh cherry tomatoes. No cooking required. Serve chilled as a side dish or light summer lunch. The spiralized zucchini mimics pasta's texture while keeping calories minimal and nutrients high.
Ingredients
- 1 ¼ lbs zucchini, spiralized or peeled into noodles
- 1 cup cherry tomatoes, halveddiced heirloom tomatoes or sun-dried tomatoes1:1texture change
more intense flavor in sun-dried
Full guide → - ½ cup red onion, finely chopped
- ½ cup feta cheese, reduced-fat
- ¼ cup black olives, sliced
- ⅓ cup light Italian dressingvinaigrette made with lemon juice, olive oil, garlic3:1 oil to acidhomemade option
no preservatives
Instructions
- 1
Spiral-slice zucchini into thin noodles using a vegetable spiralizer, or peel lengthwise into ribbons and chop roughly for shorter strands.
- 2
Transfer zucchini noodles to a large bowl.
- 3
Add halved cherry tomatoes, red onion, feta cheese, and black olives.
- 4
Toss ingredients together until combined.
- 5
Pour dressing over salad and stir to coat evenly.
- 6
Cover and refrigerate for at least 1 hour before serving.
Tips
Drain excess liquid from zucchini noodles with paper towels after spiralizing to prevent the salad from becoming watery as it sits.
Make this up to 4 hours ahead; flavors meld as it chills, but add dressing just before serving for crispest texture.
Swap Greek yogurt-based dressing for a creamier, protein-boosted version with fewer calories than oil-based options.
Good to Know
Refrigerate in an airtight container for up to 2 days. Zucchini noodles release moisture over time; drain before serving if needed.
Prepare all ingredients and store separately. Add dressing no more than 2 hours before serving to maintain texture.
Serve chilled as a side dish alongside grilled proteins, or pair with crusty bread for a light summer lunch. Works well at picnics and potlucks.
Common Mistakes
Do not skip the 1-hour chill time to avoid warm, limp noodles.
Do not dress the salad more than a few hours ahead to avoid soggy zucchini.
Do not skip the paper towel step after spiralizing to avoid excessive water release.
Substitutions
Dairy-Free Swaps
General Alternatives
no preservatives
more intense flavor in sun-dried
Full guide →FAQ
Can I make this ahead of time?
Prepare components separately and refrigerate up to 1 day. Add dressing within 2 hours of serving to keep noodles firm and crisp.
What if my zucchini noodles become watery?
Pat them dry with paper towels before mixing with other ingredients. You can also salt them lightly and let them sit 10 minutes, then squeeze and pat dry.
Can I freeze leftover zucchini noodle salad?
Not recommended. Freezing damages zucchini's texture. Eat within 2 days refrigerated for best quality.