Mediterranean Zucchini 'Pasta' Salad - cooking recipe

Ingredients
    1 (10 ounce) can artichoke hearts, drained and chopped
    1 cup cherry tomatoes, halved
    1/2 cup pitted Kalamata olives, halved
    3 zucchini, spiralized
    2 lemons, juiced
    1/4 cup extra-virgin olive oil
    2 tablespoons chopped parsley
    1 tablespoon white vinegar
    2 cloves garlic, minced
    2 teaspoons dried oregano
    1 teaspoon kosher salt
    1 lemon, zested
    1/2 teaspoon ground black pepper
    1/4 cup crumbled goat milk feta cheese, or to taste
Preparation
    Combine artichoke hearts, tomatoes, olives, and zucchini in a large bowl.
    Pour lemon juice, olive oil, parsley, vinegar, garlic, oregano, kosher salt, lemon zest, and pepper into a small bowl; stir to combine. Pour over the zucchini mixture. Top zucchini pasta with goat milk feta cheese and serve on a large platter.

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