Greek “Pasta Salad” (AIP, Paleo, Whole30)



2 large zucchini, spiralized

1 small cucumber, peeled and diced

½ c sliced kalamata olives

½ c red onion, sliced

¼ c olive oil

3 Tbs red wine vinegar

1 Tbs dried oregano

1 tsp dried mint

½ tsp salt


  1. In a medium mixing bowl, combine zucchini, cucumber, olives, and onion. Set aside. 
  2. Whisk olive oil, red wine vinegar, oregano, salt and mint in a small bowl. Pour over zucchini mixture and allow to marinate 1 hour before serving.
  3. Store in an airtight container in the refrigerator for up to 5 days.