Chilled Zucchini Ribbon “Pasta” with Black Olives, Roasted Red Peppers and Mozzarella

4 servings

Ingredients

  • 3 large zucchini, ends trimmed, peeled into thin wide strips with a vegetable peeler
  • 1 (6-ounce) can California Black Ripe Olives
  • 4 ounces roasted red peppers packed in oil, sliced into thin strips
  • 4 ounces small-sized fresh Mozzarella balls, cut into halves
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 tablespoon lemon zest
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons fresh chopped parsley (reserve 1/2 tablespoon for garnish)

Directions

  1. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper. Taste and adjust the seasoning as needed. Refrigerate until ready to serve.
  2. In a large bowl, add the zucchini ribbons, the California Black Ripe Olives (I sliced a portion, and left a portion whole), roasted red peppers, the Mozzarella, and 1-1/2 tablespoons fresh parsley.
  3. Refrigerate for 20-30 minutes.
  4. Whisk the dressing, and pour half over the vegetables. Gently toss to combine. If you think you need additional dressing, add a little more at a time.
  5. Serve immediately garnished with the remaining parsley, and an extra sprinkle of ground black pepper.
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