Mediterranean Zucchini 'Pasta' Salad

By Cindy Anschutz Barbieri

5.0 / 5

50min

0min

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1 (10 ounce) can artichoke hearts drained and chopped
1 cup cherry tomatoes halved
½ cup pitted Kalamata olives halved
3 zucchini spiralized
2 lemons juiced
¼ cup extra-virgin olive oil
2 tablespoons chopped parsley
1 tablespoon white vinegar
2 cloves garlic minced
2 teaspoons dried oregano
1 teaspoon kosher salt
1 lemon zested
½ teaspoon ground black pepper
¼ cup crumbled goat milk feta cheese or to taste