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This spiralized Healthy Antipasto Salad is a veggie packed light dinner perfect for using up all of those summer veggies. Instead of the traditional pasta, this salad uses spiralized fresh veggies for a healthy crunch. Paired with your favorite Italian meats and cheese it’s a healthy take on a classic Antipasto.

Healthy antipastoSpiralized Healthy Antipasto Salad

Summer is in full-force and by that I mean the best produce EVER. Zucchinis, Summer Squash, Tomatoes. Give me ALL of the summer produce! I just cannot get enough. This Antipasto ‘Pasta’ Salad is the perfect way to use up your summer veggies, plus it is packed with TONS of delicious flavor. I took the classic flavors of an antipasto salad but lightened it up and swapped out some pasta with spiralized veggies.

Healthy antipasto salad

Here is what’s in the Antipasto:

  • Broccoli
  • Zucchini
  • Summer Squash
  • Carrots
  • Red Onion
  • Pepperoni
  • Salami
  • Fresh Mozzarella
  • Roasted Red Pepper

Can you swap out other veggies?

You can certainly use whatever veggies you have on hand! I like the mix of crunch and veggies that are softer.


If you like this lightened up recipe, check out these others:

If you like this spiralized recipe, check out these others:

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Spiralized Healthy Antipasto Salad

Servings 4 -6
Prep Time 20 minutes
Total Time 20 minutes


For Antipasto:

  • 1 large broccoli stem spiralized
  • 1 large zucchini spiralized
  • 2 yellow squash spiralized
  • 2 large carrots spiralized
  • 1 red onion sliced thin
  • 2 cups broccoli florets chopped fine
  • 1/2 cup pepperoni diced
  • 1/2 cup salami diced
  • 1/2 cup fresh mozzarella diced
  • 1/2 cup roasted red peppers diced

For Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1-1/2 tablespoons red or white wine vinegar
  • 1/2 lemon juiced
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes optional


  • Add all antipasto ingredients to a large bowl and toss together.
  • Add dressing ingredients to a jar with a tight fitting lid and shake up until combined.
  • Pour dressing over salad and serve immediately.


Calories: 245kcalCarbohydrates: 20.3gProtein: 7.9gFat: 16.5gSaturated Fat: 3.7gCholesterol: 15mgSodium: 314mgFiber: 5.2gSugar: 8.4g
Course: Appetizer, Dinner
Cuisine: Gluten-free
Author: Lexi


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  1. I’ve been on a spiral craze; this was a fun one since I’ve never done carrots before! I’m not the best with dressings so instead, I just used Simple Girl’s Sweet Vinaigrette Dressing- kept the recipe clean since their stuff is sweetened with organic stevia instead of sugar. Served this at my cousin’s baby shower and it was a hit!

  2. Is it wrong that I’m patiently waiting for my bf to pop the question so that I can put a KitchenAid Mixer on our registry?! lol. I had no idea about their spiralizer attachment but OMG I want! How useful is that KitchenAid- it’s like a one stop shop kitchen appliance that does it all. I bought a $10 veggie sharpener from Bed Bath and Beyond/Amazon and while it’s ok, I’ve cut myself on it a TON. Ouch! No pain, no gain right? Blood, sweat and tears! This recipe looks amazing, I will be sure to try! Thanks! xoxo

  3. Oh! I didn’t know that Kitchen Aid made a spiralizer attachment!! Although, from the pictures it doesn’t look like it spiralizes them into the mixing bowl — that would have been really cool.

  4. This salad looks amazing! I should have know that KitchenAid had a sprializer attachment… going to seek that out for sure!

  5. this looks amazing!!! I’ve been wanting a spiralizer so badly, just haven’t been able to afford a decent one hahah:)

  6. This looks great! I find myself now trying to figure out if I can spiralize vegetables using something I already have in my kitchen. 🙂