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As the temperature rises and summer approaches, our cravings shift towards lighter, more refreshing meals. In the realm of summer recipes, the Chilled Spaghetti Zoodle Delight stands out as an ideal dish for warm weather dining. This vibrant recipe seamlessly melds the health benefits of zucchini noodles—commonly known as zoodles—with the hearty goodness of whole wheat spaghetti. The result is a nutrient-packed delight that not only looks visually appealing but also tantalizes the taste buds with a delightful mix of textures and flavors.

Chilled Spaghetti Zoodle Mix

Beat the summer heat with the refreshing Chilled Spaghetti Zoodle Delight! This vibrant dish combines nutrient-rich zucchini noodles with hearty whole wheat spaghetti, creating a satisfying meal perfect for warm days. Tossed with fresh veggies like cherry tomatoes and cucumbers, and drizzled with a zesty dressing, it’s not just delicious but also packed with health benefits. Ideal for barbecues, picnics, or easy weeknight dinners, this recipe is a must-try for healthy dining. Dive into a colorful plate of goodness that is as pleasing to the eyes as it is to the palate!
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Ingredients
  

2 medium zucchinis, spiralized into zoodles

8 oz whole wheat spaghetti

1 cup cherry tomatoes, halved

1 cup cucumber, finely diced

½ cup red bell pepper, diced

¼ cup red onion, finely chopped

1 cup fresh basil leaves, torn

½ cup feta cheese, crumbled (optional)

1/4 cup extra virgin olive oil

3 tbsp balsamic vinegar

1 tbsp lemon juice

1 tsp garlic powder

Salt and pepper to taste

Crushed red pepper flakes (optional, for heat)

Instructions
 

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente. Drain and run under cold water to cool down; set aside.

    Prepare Zoodles: While the pasta is cooking, spiralize the zucchinis into zoodles. Toss them in a bowl with a pinch of salt and let them sit for about 10 minutes to release excess moisture. After 10 minutes, gently pat them dry with a paper towel.

      Mix the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, garlic powder, salt, and pepper. Adjust seasoning to taste. Set aside.

        Combine Ingredients: In a large mixing bowl, combine the cooled spaghetti, zoodles, cherry tomatoes, diced cucumber, red bell pepper, red onion, and torn basil leaves. Pour the dressing over the mixture and gently toss until everything is well coated.

          Add Feta: If using, sprinkle the crumbled feta cheese over the top and lightly toss to combine.

            Chill in Fridge: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together.

              Serve: Once chilled, give it a gentle toss before serving. If desired, sprinkle with crushed red pepper flakes for added heat.

                Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 55 minutes | Servings: 4