Mozzarella Butternut Zoodles Salad

Mozzarella Butternut Zoodles Salad sends summer off with fresh flavor as it welcomes fall. Tender butternut squash noodles, red peppers, basil and mozzarella in a light vinaigrette.
Mozzarella Butternut Zoodles Salad
Time to enjoy summer’s last hurrah! Most of us call it Labor Day. Time for one more summer picnic or get-together.
I can’t say goodbye to summer without eating a fresh from the garden salad. Typically that means greens piled sky high with cukes, tomatoes, peppers, cheese, croutons and more.
But not today.
Today I’m joining in with Festive Foodies to give Summer One Last Hurrah! We’re sharing easy to make and take recipes for end of summer festivities.
Thank you Wendy from A Day in the Life on the Farm for hosting our event!
I chose Mozzarella Butternut Zoodles Salad. Cheese and veggies go so great together!

Veggie noodles or “zoodles” if you like, are an easy alternative to pasta. Lightly blanched, these pasta impostors hold onto sauces and dressings like champs. Zoodles are fun and easy to make. I use my mixer attachment.

Here is my Meatballs and Spaghetti Zoodle Salad.
Meatballs and Spaghetti Zoodles Salad
Mist the butternut squash noodles with a bit of vegetable oil and microwave for 2 minutes or until crisp tender. Add veggies of your choice. I like to keep this simple with just red peppers and fresh basil.
Mozzarella Butternut Zoodles Salad

Bocconcini or mini mozzarella balls work best. White balsamic vinaigrette rounds out the flavors. It adds that bit of tart sweetness.
Mozzarella Butternut Zoodles Salad
Mozzarella Butternut Zoodles Salad

Mozzarella Butternut Zoodles Salad

Mozzarella Butternut Zoodles Salad

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 4 to 6 servings

Serving Size: 1/2 cup

Mozzarella Butternut Zoodles Salad

Ingredients

  • 1 lb cut butternut squash zoodles, blanched and chilled
  • 1/2 cup red bell pepper, sliced
  • 1 cup mozzarella balls
  • 2 tablespoons chopped fresh basil
  • dressing
  • 2 tablespoons olive oil
  • 2 teaspoons white balsamic vinegar
  • 1/4 teaspoon kosher salt or to taste
  • 1/8 teaspoon garlic pepper or to taste

Instructions

  • Whisk together oil, vinegar, salt and garlic pepper. Set aside.
  • toss zoodles, pepper and basil together. Add dressing. stir.
  • gently fold in mozzarella. Serve chilled.

Notes

Substitute spiral zucchini or carrots for butternut squash if desired.

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Enjoy all these great recipes from Festive Foodies!

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