If there is one kitchen tool that will revolutionize your summer this year, it is this: the veggie spiralizer. We’re obsessed with it – and haven’t kept that a secret. As far as eating healthy goes, transforming veggies into noodles changes everything!

A spiralizer can turn two fresh zucchinis into something akin to fettuccine or vermicelli noodles in two seconds flat. Those raw, spiralized zucchini noodles make this killer pesto salad (the best!) this raw, creamy pasta (life-changing!) and this chic-looking ribbon salad. Bookmark these recipes, share them with your friends and post them to your fridge – we promise they will change your summer.

Zucchini ribbon fixations aside, we’ve recently discovered the cookbook Inspiralized that unfurls a whole new world of ways to eat veggies: carrot spiral and turkey crumble cassarole, dessert parfaits – a whole slew of new ways to get your veggie on!

We’ll be sharing a recipes from Inspiralized all summer, starting with these tried and true zucchini noodles. This Italian-American version from author Ali Maffucci keeps her true to her roots…

Italian Zucchini Pasta Salad
makes 3 to 4 servings


For the salad:
2 medium zucchini
1 cup quartered artichoke hearts, drained and patted dry
6 cherry tomatoes, halved
½ cup cubed provolone cheese
¾ cup diced salami
½ small red onion, thinly sliced
⅓ cup quartered black olives

For the dressing:
3 Tbsp red wine vinegar
2 Tbsp olive oil
¼ cup lemon juice
½ tsp dried oregano
½ tsp dried parsley
½ tsp dried basil
¼ tsp red pepper flakes
salt and pepper


1. Prepare the salad. Slice the zucchini halfway through and then spiralize using blade B. In a large bowl, combine the zucchini noodles with the artichoke hearts, tomatoes, provolone, salami, red onion and black olives.

2. Make the dressing. Whisk the ingredients in a small bowl.

3. Pour the dressing over the pasta salad and toss to combine. Refrigerate for at least 15 minutes, until the dressing begins to soften the zucchini. Serve chilled.

The longer this pasta salad marinates in the refrigerator, the deeper the flavors get and the softer the zucchini becomes. If possible, let it sit overnight. Shake it up just before serving.

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