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In the quest for healthier meal options that don’t compromise on flavor, the Chilled Spaghetti Zoodle Mix stands out as a refreshing and nutritious choice. This vibrant dish, which combines spiralized zucchini noodles – affectionately known as "zoodles" – with a medley of fresh vegetables, offers a light yet satisfying meal perfect for warm summer days or any time you crave a wholesome, no-cook option. As dietary trends evolve, zoodles have surged in popularity, emerging as a go-to substitute for traditional pasta, appealing to those looking to reduce carbs or simply incorporate more vegetables into their diets.

Chilled Spaghetti Zoodle Mix

If you're looking for a light and healthy meal option, try the Chilled Spaghetti Zoodle Mix. This vibrant dish combines spiralized zucchini noodles with a variety of fresh vegetables, making it a perfect no-cook choice for hot summer days. Packed with nutrients and flavor, this recipe is gluten-free and vegetarian-friendly, appealing to many dietary preferences. Enjoy a refreshing, guilt-free meal that’s as delicious as it is nourishing!
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Ingredients
  

2 medium zucchinis (zoodles)

8 oz spaghetti (whole wheat or gluten-free)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 red bell pepper, diced

1 small red onion, finely chopped

1/4 cup fresh basil leaves, chopped

1/4 cup feta cheese, crumbled

1/4 cup olives (black or Kalamata), pitted and sliced

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Optional: crushed red pepper flakes for heat

Instructions
 

Prepare the Zoodles: Use a spiralizer or a julienne peeler to create zoodles from the zucchinis. Place them into a colander, sprinkle with salt, and set aside for 20 minutes to allow excess moisture to drain off. Pat them dry with paper towels.

    Cook the Spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and run under cold water to cool, then set aside in a large mixing bowl.

      Combine Veggies: In the mixing bowl with the spaghetti, add the zoodles, cherry tomatoes, cucumber, bell pepper, red onion, and olives. Toss gently to combine.

        Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper. Adjust the seasoning as necessary.

          Dress the Salad: Pour the dressing over the spaghetti and zoodle mixture. Toss everything together to ensure even coating. Add the fresh basil and feta cheese, tossing gently to combine.

            Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the dish to chill.

              Serve: Before serving, taste and adjust the seasoning if needed. If desired, sprinkle with crushed red pepper flakes for an extra kick.

                Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings