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just better.® Recipe of the Week: Summer Zoodle Salad

Welcome to the just better.® kitchen, where we're always on the lookout for creative and delicious ways to incorporate more fruits and vegetables into our meals.  

Today, we're excited to share a recipe that will have you falling in love with zucchini all over again. Say goodbye to traditional pasta and join us on a flavor-packed adventure with our Summer Zoodle Salad, a refreshing and vibrant veggie spiral salad that will leave you craving more! 

This recipe takes the concept of pasta salad and gives it a healthy twist by replacing traditional pasta with spiralized zucchini. Not only does this substitution lighten up the dish, but it also adds a delightful crunch and a boost of nutrients.Tossed with a tangy just better.® Dijon mustard dressing and packed with colorful bell peppers, cherry tomatoes, and black olives, this salad is a celebration of fresh flavors and textures that will brighten up any meal.

Whether you're looking for a satisfying lunch, a refreshing side dish for a backyard barbecue, or a wholesome option to pack for a picnic, our just better.® Summer Zoodle Salad has got you covered. 

So grab your spiralizer, and get ready to indulge in a salad that is both playful and nutritious, delivering a burst of summer to your plate.  

Summer Zoodle Salad


3 Medium-sized Zucchini

1 Red Bell Pepper, thinly sliced

1 Yellow Bell Pepper, thinly sliced

1 Cup Cherry Tomatoes, halved

½ Cup Sliced Black Olives

¼ Cup Chopped Fresh Basil

¼ Cup Chopped Fresh Parsley

¼ Cup Extra-Virgin Olive Oil

2 Tablespoons Lemon Juice

2 Tablespoons Dijon Mustard

2 Cloves Garlic, minced

4 Tablespoons just better.® Prebiotic Fiber

Salt and Pepper to taste

Optional Chopped Walnuts for Garnish


Start by spiralizing the zucchini into long, thin strands using a spiralizer or a julienne peeler. Place the zucchini noodles in a large bowl.

Add the red and yellow bell peppers, cherry tomatoes, black olives, basil, and parsley to the bowl with the zucchini noodles.

In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, just better.® fiber, salt, and pepper. This will be the dressing for the salad.

Pour the dressing over the zucchini spirals and other ingredients in the bowl. Gently toss everything together until the zucchini noodles and other vegetables are evenly coated with the dressing.

Refrigerate the salad for about 1 hour to allow the flavors to meld together. This will also help soften the zucchini noodles slightly.

Give the salad a final toss before serving. Garnish with chopped walnuts and additional fresh herbs, if desired.

Serve the zucchini pasta salad chilled or at room temperature. It can be enjoyed as a light and refreshing main dish or as a side dish to accompany grilled meats or seafood. 

Let us know how it turned out or if you used any variations! We love seeing your posts on social media! 

Live… just better.®!