Tuesday, July 15, 2014

Zucchini Noodle Mock Pasta Salad (Low-Carb, Gluten-Free)

Zucchini Noodle Mock Pasta Salad found on KalynsKitchen.com
Make "noodles" from zucchini and use them for this Zucchini Noodle Mock Pasta Salad; so delish!

When I posted Three Ways to Make Noodles from Zucchini and Other Vegetables, I promised to share some new recipes using the noodles, and I've made this Zucchini Noodle Mock Pasta Salad several times now, and gobbled it up every time.  This recipe is a low-carb and gluten-free offspring of my Pasta Salad with Italian Sausage, Zucchini, Red Pepper, and Olives, a recipe I've been making for years and years for family parties.  This mock pasta salad could be served as a side dish, but since it has turkey Italian Sausage included, I'd be happy with a big bowl of this for a delicious low-carb dinner.

I used gluten-free 5th Street Grill Turkey Italian Sausage. Brown the sausages over medium heat, turning often; then move them to a cutting board to cool.

While the sausage cooks, blend or whisk together basil pesto, purchased vinaigrette dressing and some black pepper.  (I used Newman's Own Olive Oil and Vinegar Dressing.)

Drain a jar of roasted red peppers, pat dry with paper towels, and cut into bite-sized pieces.

Drain a can of olives.  Thinly slice enough green onions to make 1/4 cup.

I used two medium-sied zucchini about 9-10 inches long.  Cut a small slit lengthwise in the zucchini so you get short noodles and not a big long one!

I made my noodles with the Spiralizer shown here, but if you don't want to buy a Spiralizer, try one of the other methods in my Three Ways to Make Noodles from Zucchini and Other Vegetables.

As soon as sausage is cool enough to handle, cut into slices about 3/8 inches (1 cm.) thick.

Put the zucchini "noodles" into a bowl big enough to hold all the ingredients and stir in the dressing.  (You may not want all the dressing if you prefer your salads to be more dry.)

Then add the sausage slices, roasted red pepper pieces, olives, and green onions and gently combine.  Serve right away or chill; this was surprisingly good even after it had been in the fridge overnight.

Zucchini Noodle Mock Pasta Salad
Makes 4-6 servings; recipe created by Kalyn when she was infatuated with the Spiralizer!)

2 tsp. olive oil
4 links (12 oz.) turkey Italian sausage (I used 5th Street Grill Turkey Italian Sausage)
1 jar (12 oz.) roasted red peppers
1 can (6 oz. drained) black olives
1/4 cup thinly sliced green onion
2 medium zucchini, 9-10 inches long
1/4 cup basil pesto (I used my Basil Pesto with Lemon, but purchased pesto will also be good in this.)
1/2 cup purchased vinaigrette dressing (I used Newman's Own Olive Oil and Vinegar Dressing; for South Beach Diet use a dressing with the least amount of sugar you can find.)
fresh-ground black pepper to taste

Heat the oil in a medium-sized frying pan and cook the sausages over medium heat until they're nicely browned on all sides, turning often.  (Don't rush this step.)  Put browned sausage on a cutting board to cool.

While the sausage cooks, blend or whisk together the basil pesto, vinaigrette dressing, and fresh-ground black pepper to make the dressing.   Drain the red peppers in a colander placed in the sink, then pat dry and cut into bite sized pieces.  Drain the olives in the same colander.  Thinly slice enough green onions to make 1/4 cup.

Wash zucchini if needed and cut off both ends.  Make a small slit lengthwise in the zucchini so you'll get individual noodles.  Use one of the Three Ways to Make Noodles from Zucchini and Other Vegetables; I used the Spiralizer with the large noodle blade.

Slice the sausage into thin slices, about 3/8 inch or just over 1 cm.  Put the noodles into a bowl big enough to hold all the ingredients.  Stir in desired amount of dressing to moisten all the noodles, then gently stir in the sliced sausage, red pepper pieces, olives, and sliced green onions.  Serve right away or chill for a few hours before serving.

This was still quite good after it has been in the fridge overnight, although it was best freshly made.

South Beach Suggestions:
When made with turkey Italian sausage; this salad is a great low-glycemic, low-carb, and gluten-free dish, suitable for any phase of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Ideas with Zucchini Noodles:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Julienne Zucchini Mock Spaghetti with Quick Sausage, Basil, and Tomato Sauce ~ Kalyn's Kitchen
Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream ~ Proud Italian Cook
Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce ~ Kalyn's Kitchen
Zucchini Noodles with Creamy Chipotle Sauce ~ Barefeet in the Kitchen
Julienned Zucchini Vegan Mexican Bowl with Black Beans, Avocado, Tomato, Poblano, and Lime ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon! counter customizable free hit


  1. Been loving all the spiralized noodles I've seen around this summer. This one looks hearty too!

  2. Thanks Jeanette; I am loving the zucchini noodles!

  3. This sounds like such a delicious combination1 For some reason, even though I love raw zucchini. I've never thought to use it quite like this. (I always seem to use long strips to make appetizer bites with cashew cheese. Also good!) Must try!

  4. Eileen, this was so good, hope you try it. Love the sound of those appetizers too.

  5. Will your spiralizer make beet noodles? How did you choose the Paderno spiralizer over the other models, like the Japanese? Will it spiralize round zucchini?

  6. I don't eat beets, so I haven't tried making beet noodles, but if you follow the link to Inspiralized she tells all the veggies she has tried. I'm not sure about round zucchini but I think it will. I bought this brand because I knew other people who had it.


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