Spiralized Healthy Antipasto Salad

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.

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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

  • Author: Lexi
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 1x
  • Category: Dinner, Appetizer
  • Cuisine: Gluten-free
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Ingredients

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
  • 11/2 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)

Instructions

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

Nutrition

  • Calories: 245
  • Sugar: 8.4g
  • Sodium: 314mg
  • Fat: 16.5g
  • Saturated Fat: 3.7g
  • Carbohydrates: 20.3g
  • Fiber: 5.2g
  • Protein: 7.9g
  • Cholesterol: 15mg

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19 comments
August 18, 2015

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19 Responses

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

  2. 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.

  3. 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

  4. 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!

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