Raw Pasta Salad with Creamy Lemon & Herb Dressing

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I wanted to create a simple, fast, easy springtime “pasta” salad that was both filling yet light.

Raw Pasta Salad with Creamy Lemon & Herb Dressing

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    If the warmer weather has you craving lighter meals that are plant-based rather than heavier carby meals or gluten-based pasta, this meal should do the trick.

    Fork twirling Raw Pasta Salad with Creamy Lemon & Herb Dressing
    This meal came together in 5 minutes.  It was the photographs and blogging about it that took much longer.

     

    [print_this]

    Raw Pasta Salad with Creamy Lemon & Herb Dressing

    For the Salad:

    1 zucchini, spiralized

    1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand)

    Optional: 1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.)

    For the Dressing:

    1/4 c mayo (regular, soy, Vegenaise, etc.)

    2 – 3 tbsp honey (to keep vegan, use maple syrup, agave, brown rice syrup)

    1 tbsp lemon juice

    1 tsp EVOO

    1 tsp basil (fresh or dried)

    1/2 tsp dill

    1/2 tsp fresh-ground pepper, or to taste

    pinch salt, optional

    Stir to combine

    Directions:

    Spiralize the zucchini.  (Spiralizer info, what I have and use, and where to buy one is here)

    Add the diced vegetables and protein.

    Coat and toss with dressing.   Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture.  Or simply mircowave the entire plate of food for 30 seconds if you want a “hot meal”.

    Yields: 2 healthy sized plates of food, or 3 more medium sized plates

    [/print_this]

     

    Gather your ingredients and spiralize the zucchini.

    Ingredients needed to make Raw Pasta Salad with Creamy Lemon & Herb DressingSpiralizer making zucchini noodlesSpiralized Zucchini in clear container

    Make the Dressing

    Ingredients for dressing in white bowl with spoonMixed up dressing

    Plate the raw pasta, veggies, and protein…

    Raw Pasta Salad on plate

    Add the dressing and toss

    Overhead of Raw Pasta Salad with Creamy Lemon & Herb Dressing on white plate

    Fork swirling Raw Pasta Salad

    Close up of fork twirling Raw Pasta Salad with Creamy Lemon & Herb Dressing

    For anyone who’s not familiar with zucchini-based pasta, I find it to be very neutral tasting, as zucchinis tend to be for me. It’s the sauce and seasonings that change the flavor.

    For instance, my Raw Zucchini Pasta & Raw Marinara Sauce

    Raw Zucchini Pasta & Raw Marinara Sauce

    …is very different from my Raw Zucchini Pasta & Peanut Sauce

    Raw Zucchini Pasta & Peanut Sauce

    …Which is very different from today’s Raw Zucchini Pasta & Creamy Lemon & Herb Dressing.

    I’m telling you, it’s all in the sauce.

    Overhead of plated aw Pasta Salad with Creamy Lemon & Herb Dressing with fork

    The flavors of the dill and basil in this sauce, combined with the tartness of the lemon, and balanced with the sweetness from the honey were wonderful.   The creaminess imparted from the mayo and olive oil were a treat in my mouth.   And in Scott and Skylar’s too. The recipe and dressing got rave reviews from all, including a 4 year old.  Success!

    And with the right sauce or dressing, no one will miss gluten-based pasta.  Or even cooked pasta.

    Plated aw Pasta Salad with Creamy Lemon & Herb Dressing

    And if they happen to be whining or skeptical about eating raw zucchini in place of real pasta, just nuke their plate of food for 45 seconds.  I used to do this for Scott, but now, he happily enjoys it raw.  If you’re lucky enough to have a dehydrator, you could also warm the plate of food in it.  However, in the spring and warmer weather, I especially love salads of all kinds and wouldn’t warm them.

    Close up of aw Pasta Salad with Creamy Lemon & Herb Dressing

    From my last post about the Drool-worthy recipes I’ve seen around the sphere the past week or so, I am glad you enjoyed my roundup.

    And thank you to everyone who chimed in about creating masterpieces in the kitchen.  I will admit, sometimes I feel that my recipes are a little Plain Jane compared to some that I see around the blogosphere, but as I mentioned in the post, not everyone has the time, energy, or desire to create “masterpieces”.

    And many of you commented that you read my blog because you love my simple, easy, straight-forward recipes; many of which use the microwave, are no-bake, or one-pot meals.  Thank you, so much. I really needed that vote of confidence and that simple is good for you, too.

    Also, many thanks to new readers and commenters.  Thank you for finding my blog and I hope you stick around.   Of course, thanks to everyone who reads; new or old readers, lurkers or commenters.

    Dessert: Sticking with a raw vegan theme today, Raw Vegan Chocolate Macaroons

    Close up of one Raw Vegan Chocolate Macaroon

    Feel free to bake them in the oven, too.

    Or just eat the raw “dough” right from the bowl.  I won’t tell.

    Questions:

    1. Do you have a spiralizer?  Do you want one?

    If you don’t have a spiralizer, I would suggest using a vegetable peeler and just making zucchini ribbons rather than classic “noodles”.

    So please, don’t write saying you’d “love to make this but you don’t have a spiralizer”.  Using a 99 cent peeler will work just fine!

    2. Have you ever had raw “pasta” such as zucchini noodles, cucumber ribbon noodles, or even raw squash-based noodles?  Thoughts?

    I linked a couple other raw pasta recipes in the post and raw cucumber wraps are fun, too.

    Raw Cucumber Wraps in container

    Even if the gluten factor wasn’t a consideration for me, I just never was into cooked pasta.   Just not my thing, ever.   So that is not something I miss or want.   Using vegetables as my noodles or as the “wrap” or “bread” is way more  my speed anyway.  Plus, you’re getting in extra servings of veggies and omitting servings of carby breads or pasta.  A win-win in my book.
    Today’s recipe happens to be raw and vegan, but to me, that is not the primary appeal.  The primary appeal is that it’s tasty, satisfying yet light, and took me 5 minutes to make!

    3. Anything fun or exciting happen for you this week?

    It did for me!  And with that, I’ll leave you hanging…

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    Comments

    1. oh gol, I’m totally jealous of your spiralizer! It’s on my wishlist, but I haven’t made the purchase…yet! Nothing too exciting, but I did have a marshmallow war with my youth group last night–definitely fun!

    2. Hi Averie! Yes I have a spiralizer and I like to use it for cold salads. My favorite type of raw pasta is really thin sliced zucchini with cashew alfredo. Fun this week? Mostly nerding out over food and catching up on some blog-reading :)

    3. haha i was gonna write love this but i don’t have a spiralizer! ok i will use my peeler then!! looks so fresh and yummy!!

      1. I’ve had the header up for 2.5 months now so I’m glad you saw it and like it! I know you read via email and no need to view via browser. Smart lady :)

        And I just saw your coffee pics on Ashley’s photography recap post. Loved seeing your shots.

    4. Gorgeous food photos!
      Can you tell me what the tool is for spiralizing the zucchini…and where I can get one? That dish looks so fresh and good…dying to try it!
      Your microwave banana oat cakes have become a frequent snack in our household. Thank you so much for sharing that recipe!

    5. I discovered your blog site on google and checked out a few of your earlier posts. Continue to keep up the work. I just added your RSS feed to my MSN News Reader. looking forward to reading more from you later on!

    6. plain jane?! never! i live for simple, quick, and wholesome recipes. yours always intrigue me :)

      1) love my spiralizer! though i wish mine would make noodles like yours. i might have to get another one because of it. the noodles are such awkward shapes!
      2) love zucchini pasta! or any veggie pasta, really :)!

    7. Hi,
      I found your blog a few days ago and love the recipes! I want all that for dinner tonight, the raw pasta, the macaroons, all of it!

    8. Wow! Your pictures are improving so much! The salad/pasta looks awesome :) I don’t have a sterilizer but I’ve love one. But I have used my peeler before. It’s just not as cute, I don’t think :D Nothing amazing has happened to me so far this week. Just home sick with sick kids. Glad to hear something good is happening to you… You’re not going to leave us hanging forever right?

    9. What beautiful pictures!

      I love zucchini pasta, especially with pesto. I don’t miss wheat pasta one bit!

    10. I <3 veggie pasta! I agree that it's all in the sauce – so many variations and sooo tasty! sometimes I make fresh rolls with zuke noodles & veg – even my meat-eating hubby says they are as good as his mom's! (and she's vietnamese, so I know it's a *real* winner of a dish!)