If you enjoy simple salads with familiar flavors, this zucchini noodle salad is a must-try. Raw zoodles are tossed with classic pizza toppings and a light dressing for a fresh, low-carb alternative to traditional pasta salads. It’s quick to prepare, making it ideal for busy weeknights, last-minute cookouts, or summer picnics.
This pizza zucchini salad was first published in July 2018 and updated in January 2026.
Pizza has long been a family favorite. Growing up, Friday nights usually meant ordering takeout or making homemade pizza. Lately, I’ve been watching my carbs, so I wanted to capture those pizza flavors in a lighter dish. Pulling the spiralizer out of the pantry reminded me how fun and easy it is to turn vegetables into curly noodles—perfect for replacing pasta.
I combined fresh zoodles with my favorite pizza toppings and a simple oil-and-vinegar dressing to create a quick, refreshing zucchini noodle salad. Paired with other low-carb sides, it satisfies pizza cravings without the extra carbs.
Why You’ll Love Pizza Zucchini Noodles
- Pizza flavors without the carbs. All the classic tastes of pizza in a light, fresh salad.
- Quick and easy. Ready in about 15 minutes with just a few ingredients.
- Customizable. Add olives, peppers, or other favorite pizza toppings to make it your own.
- Perfect for warm weather. This no-cook salad is refreshing for hot days, picnics, and barbecues.
Main Ingredients
Below are the primary ingredients used in this pizza-inspired zucchini noodle salad. Scroll to the printable recipe card for exact amounts and full instructions.
- Zucchini noodles: Use small to medium zucchini for raw zoodles; large zucchini can be watery and seedy.
- Pepperoni: Mini pepperoni works great; regular slices can be quartered if needed.
- Mozzarella: Cubed fresh mozzarella from a block gives the best texture. Mozzarella pearls are an easy alternative.
- Tomatoes: Dice Roma tomatoes or halve cherry tomatoes for bite-sized pieces.
- Oil and vinegar dressing: A simple mix of extra virgin olive oil, red wine vinegar, and dried oregano brightens the salad. Bottled Italian dressing can be used as a shortcut.
Variations and Add-Ins
- Add sliced black olives, thin red onion, or banana peppers for extra flavor.
- Swap pepperoni for turkey pepperoni, salami, or another cured meat.
- Finish with fresh basil or parsley for color and aroma.
- Sprinkle grated Parmesan for a salty, savory boost.
- For heat, add red pepper flakes or a pinch of crushed chili.
How To Make Zucchini Noodle Salad
A spiralizer makes the quickest zoodles, though a mandoline or vegetable peeler can work in a pinch. A spiralizer is a handy tool if you plan to make veggie noodles regularly.
- Spiralize the zucchini. If the zoodles are long like spaghetti, chop them into shorter, more manageable pieces.
- Dice the tomatoes and cube the mozzarella.
- Combine zoodles, tomatoes, pepperoni, and cheese in a large bowl.
- Whisk together olive oil, red wine vinegar, and dried oregano. Drizzle over the salad and toss to coat. Season with salt and pepper just before serving.
This chilled zucchini noodle salad can stand alone as a light meal or pair with grilled proteins. It goes well with grilled steak, shrimp burgers, or Parmesan chicken tenders for a more substantial plate.
Storage Recommendations
For best texture, serve the salad the same day. Leftovers can be refrigerated in an airtight container for 1–2 days, but the zucchini will soften and release water over time. Drain any excess liquid before serving to prevent sogginess.
If you need to prepare ahead, spiralize the zucchini and chop toppings separately, then combine and dress the salad just before serving.
Tips
- If you don’t own a spiralizer, many grocery stores sell pre-spiralized zucchini in the refrigerated produce section.
- You can also use a box grater or a julienne peeler to shred the zucchini.
- Lay zoodles on a paper towel-lined tray for 15 minutes to draw out excess moisture.
- Trim or chop long zoodles slightly to make them easier to eat.
- Wait to add salt until just before serving to reduce water release from the vegetables.
More Zucchini Recipes
- Shrimp Zucchini Noodles
- Cranberry Zucchini Slaw
- Bacon Cheeseburger Zucchini Boats
- Low Carb Chicken Alfredo Soup with zoodles
- Salt and Vinegar Zucchini Chips
If you try a recipe from this collection, please leave a rating and a comment sharing how it turned out.
Recipe
Pizza Zucchini Noodle Salad
6 servings
10 minutes
10 minutes
Add this fresh pizza zucchini salad to summer picnics and barbecues. A few simple ingredients deliver a side dish everyone will enjoy.
Ingredients
- 4 cups zucchini noodles (about 2 medium zucchini)
- 1 cup diced Roma tomatoes (about 2 medium)
- 1 – 8 ounce block mozzarella cheese, cubed
- 1 bag mini pepperonis
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 ½ teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Chop the zucchini noodles so they aren’t long like spaghetti.
- Stir in the tomatoes, cheese cubes, and mini pepperonis.
- Whisk the olive oil, red wine vinegar, and oregano in a small bowl. Pour over the salad and toss to coat.
- Refrigerate until ready to serve. Season with salt and pepper just before serving.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 96
Total Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Cholesterol: 4mg
Sodium: 50mg
Carbohydrates: 8g
Fiber: 3g
Sugar: 5g
Protein: 4g
Nutrition facts are estimates and not guaranteed to be exact. For specific dietary advice, consult a registered dietitian.