Zucchini Pasta Salad with Sun Dried Tomatoes and Mozzarella
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chilled pasta salad with zucchini, sun-dried tomatoes, artichokes, and fresh mozzarella in a lemon-garlic vinaigrette. Light and fresh, it's perfect for summer gatherings and potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 oz short pasta (penne, rotini, fusilli, etc.)
- 12 oz zucchini spirals
- 8 oz jar sun dried tomatoes, drained
- 15 oz jar marinated artichokes, drained
- 8 oz fresh mozzarella, drained, quartered or halved
- 1/2 red onion, thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh squeezed lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp parsley flakes
- 1 tsp dried oregano
- 1 tsp Dijon mustard
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 368mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1114mg
- Calcium
- 155mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.