2 zucchinis
1 cup quartered artichoke hearts, drained
10 cherry tomatoes, halved
3 thick slices of provolone cheese, cut into cubes
3/4 cup salami
1/2 small red onion, sliced thin
1/2 cup black olives, quartered
3/4 cup Italian dressing, or to taste
Cut off the ends of your zucchini and then cut the zucchini in half. Place zucchini in spiralizer and slice into zoodles.
Place zucchini noodles in a bowl with artichoke hearts, tomatoes, provolone cheese, salami, red onion, and black olives. Pour the Italian dressing over the pasta salad and toss to combine thoroughly.
Refrigerate for at least 15 minutes. Tip: it's best to leave salad in the refrigerator for 3-4 hours to let the dressing soften the zucchini noodles.
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