In pondering what makes this salad so uniquely memorable, I’ve narrowed it down two things: the long noodles, obviously, and the seasoning. The tangy dressing naturally tenderizes the zucchini noodles, giving them a very similar texture to regular spaghetti pasta. Simply toss the noodles with all the crunchy veggies, pepperoni, and mozzarella cheese and mix in the dressing. Using zucchini noodles is also a time saver! Once you’ve spiralized them (I used my Inspiralizer), there’s no cooking required. And even with my emotional attachment to this salad in its traditional form, I was blown away at how well this substitution worked. My healthy ways told me to skip the carbs altogether and use zucchini noodles instead. So what is this Spiralized Spaghetti Salad all about…We’re all familiar with the quintessential potluck Italian pasta salad, right? Well, this one is a bit different because we’re not dealing with rotini or macaroni, but long spaghetti noodles. But at a recent grad party on my mom’s side of the family, I spotted it, loaded up my plate, and I was overcome with nostalgia as I savored every bite. We said goodbye to our boating days almost 10 years ago and for some reason, the salad faded into history too. After swimming, tubing, and waterskiing all day long with my cousins, there was nothing more rewarding than sitting down to a big picnic feast, which for me, included a juicy cheeseburger and a huge helping of spaghetti salad. I’ll admit, cold spaghetti salad doesn’t sound too appetizing, but it’s forever a part of my childhood summers spent boating on the lake. At family gatherings, there’s always that one dish you know will be served. On my husband’s side, it’s baked beans and Grandma T’s chip dip.
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