Raw Pasta Salad with Creamy Lemon & Herb Dressing


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I wanted to create a simple, fast, easy springtime “pasta” salad that was both filling yet light.

Raw Pasta Salad with Creamy Lemon & Herb Dressing

If the warmer weather has you craving lighter meals that are plant-based rather than heavier carby meals or gluten-based pasta, this meal should do the trick.

Fork twirling Raw Pasta Salad with Creamy Lemon & Herb Dressing
This meal came together in 5 minutes.  It was the photographs and blogging about it that took much longer.



Raw Pasta Salad with Creamy Lemon & Herb Dressing

For the Salad:

1 zucchini, spiralized

1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand)

Optional: 1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.)

For the Dressing:

1/4 c mayo (regular, soy, Vegenaise, etc.)

2 – 3 tbsp honey (to keep vegan, use maple syrup, agave, brown rice syrup)

1 tbsp lemon juice

1 tsp EVOO

1 tsp basil (fresh or dried)

1/2 tsp dill

1/2 tsp fresh-ground pepper, or to taste

pinch salt, optional

Stir to combine


Spiralize the zucchini.  (Spiralizer info, what I have and use, and where to buy one is here)

Add the diced vegetables and protein.

Coat and toss with dressing.   Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture.  Or simply mircowave the entire plate of food for 30 seconds if you want a “hot meal”.

Yields: 2 healthy sized plates of food, or 3 more medium sized plates



Gather your ingredients and spiralize the zucchini.

Ingredients needed to make Raw Pasta Salad with Creamy Lemon & Herb DressingSpiralizer making zucchini noodlesSpiralized Zucchini in clear container

Make the Dressing

Ingredients for dressing in white bowl with spoonMixed up dressing

Plate the raw pasta, veggies, and protein…

Raw Pasta Salad on plate

Add the dressing and toss

Overhead of Raw Pasta Salad with Creamy Lemon & Herb Dressing on white plate

Fork swirling Raw Pasta Salad

Close up of fork twirling Raw Pasta Salad with Creamy Lemon & Herb Dressing

For anyone who’s not familiar with zucchini-based pasta, I find it to be very neutral tasting, as zucchinis tend to be for me. It’s the sauce and seasonings that change the flavor.

For instance, my Raw Zucchini Pasta & Raw Marinara Sauce

Raw Zucchini Pasta & Raw Marinara Sauce

…is very different from my Raw Zucchini Pasta & Peanut Sauce

Raw Zucchini Pasta & Peanut Sauce

…Which is very different from today’s Raw Zucchini Pasta & Creamy Lemon & Herb Dressing.

I’m telling you, it’s all in the sauce.

Overhead of plated aw Pasta Salad with Creamy Lemon & Herb Dressing with fork

The flavors of the dill and basil in this sauce, combined with the tartness of the lemon, and balanced with the sweetness from the honey were wonderful.   The creaminess imparted from the mayo and olive oil were a treat in my mouth.   And in Scott and Skylar’s too. The recipe and dressing got rave reviews from all, including a 4 year old.  Success!

And with the right sauce or dressing, no one will miss gluten-based pasta.  Or even cooked pasta.

Plated aw Pasta Salad with Creamy Lemon & Herb Dressing

And if they happen to be whining or skeptical about eating raw zucchini in place of real pasta, just nuke their plate of food for 45 seconds.  I used to do this for Scott, but now, he happily enjoys it raw.  If you’re lucky enough to have a dehydrator, you could also warm the plate of food in it.  However, in the spring and warmer weather, I especially love salads of all kinds and wouldn’t warm them.

Close up of aw Pasta Salad with Creamy Lemon & Herb Dressing

From my last post about the Drool-worthy recipes I’ve seen around the sphere the past week or so, I am glad you enjoyed my roundup.

And thank you to everyone who chimed in about creating masterpieces in the kitchen.  I will admit, sometimes I feel that my recipes are a little Plain Jane compared to some that I see around the blogosphere, but as I mentioned in the post, not everyone has the time, energy, or desire to create “masterpieces”.

And many of you commented that you read my blog because you love my simple, easy, straight-forward recipes; many of which use the microwave, are no-bake, or one-pot meals.  Thank you, so much. I really needed that vote of confidence and that simple is good for you, too.

Also, many thanks to new readers and commenters.  Thank you for finding my blog and I hope you stick around.   Of course, thanks to everyone who reads; new or old readers, lurkers or commenters.

Dessert: Sticking with a raw vegan theme today, Raw Vegan Chocolate Macaroons

Close up of one Raw Vegan Chocolate Macaroon

Feel free to bake them in the oven, too.

Or just eat the raw “dough” right from the bowl.  I won’t tell.


1. Do you have a spiralizer?  Do you want one?

If you don’t have a spiralizer, I would suggest using a vegetable peeler and just making zucchini ribbons rather than classic “noodles”.

So please, don’t write saying you’d “love to make this but you don’t have a spiralizer”.  Using a 99 cent peeler will work just fine!

2. Have you ever had raw “pasta” such as zucchini noodles, cucumber ribbon noodles, or even raw squash-based noodles?  Thoughts?

I linked a couple other raw pasta recipes in the post and raw cucumber wraps are fun, too.

Raw Cucumber Wraps in container

Even if the gluten factor wasn’t a consideration for me, I just never was into cooked pasta.   Just not my thing, ever.   So that is not something I miss or want.   Using vegetables as my noodles or as the “wrap” or “bread” is way more  my speed anyway.  Plus, you’re getting in extra servings of veggies and omitting servings of carby breads or pasta.  A win-win in my book.
Today’s recipe happens to be raw and vegan, but to me, that is not the primary appeal.  The primary appeal is that it’s tasty, satisfying yet light, and took me 5 minutes to make!

3. Anything fun or exciting happen for you this week?

It did for me!  And with that, I’ll leave you hanging…

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. Wow!  What lovely, fresh summer dinner.  Fresh herbs are a must, but AHHmazing!  Thank you for sharing!  :)

  2. Not a fan of zucchini, but I made this with cucumber “noodles” and it was AMAZING. Thanks for the recipe (and sorry for commenting on such an old post)!

  3. I love that spiral slicer. When I first looked at the picture I thought it was pasta noodles. I have to buy me one for sure.

  4. Your faux pasta dish looks amazing! I want a zucchini twirler, that is just so cool! I wonder if my apple peeler would work? The dressing sounds wonderful!!

    1. Yes it would..use the apple peeler if you don’t have a spiralizer! Or just slice it super fine but the peeler is easier/faster!

  5. I just want to say I am just all new to blogging and site-building and truly enjoyed you’re web page. Most likely I’m going to bookmark your site . You definitely have tremendous articles and reviews. Regards for revealing your webpage.

  6. I just love the veggie pasta. It truly shows how incredibly simple a raw meal can be and it looks quite elegant. Also, because it contains so much water, it is pretty filling! Most of the year zucchini are pretty inexpensive also, and probably year ’round where you live!

  7. I really enjoy reading your blog. Do you have ideas for frugal menu planning? I am a mom to three on a very tight budget. Unfortunately boxed processed meals like mac n cheese have been marketed dirt cheap, while the cost of produce goes up everywhere. I refuse to feed my kids junk, but end up serving the same economical meals over and over. And over. Thanks!

  8. darn if only i’d read this a bit earlier! I just made a simpler pasta salad. you could also use spaghetti squash! It’s my favorite pasta alternative :)

  9. Yep, have a spiralizer and love it!
    My fave is with pesto. Or raw marinara. Or cashew alfredo….it’s just good all around!

  10. You were the major inspiration for me getting my spiralizer back in the day, and I still use and love it!! Zucchini pasta is just FUN to me… as are sweet potato “noodles”… good stuff! :)

  11. The presentation of that pasta dish is absolutely gorgeous! I think I have a spiralizer hidden in a cupboard somewhere that I have never used before!

  12. wow, Averie, this sounds AMAZINGLY tasty! you photos are fabulous – you should submit to foodgawker! :)

    1. thanks for the picture love. I submitted them to FGawker and TSpotting but got denied on FG so re-subbed and still waiting on TS.

      I am assuming you have pics that have made it on those. I have one. I can’t seem to nail what they are looking for.

      BTW, do you use any photo editing software?

  13. OMG, the spiralized pasta looks amazing!! The pictures are lovely, I hope you submit them to Foodgawker and such! :) The first one is fabulous.

    I just got my spiralizer last month but haven’t used it yet! Zucchini hasn’t been popping out at me in the store, ya know? Winter in NY, I guess. :lol: I can’t wait to use it, I’ve been wanting to for a long time.

    Suggestion: You should make a spiralized or raw recipes page! I’d be stalking it. :) LMK, I can add ’em. :)

    1. yeah just what i need is another tab/section…lol.

      I really don’t have that many, just a handful, most of which I linked in this post.

      thanks for the picture love. I submitted them to FGawker and TSpotting but got denied on FG so re-subbed and still waiting on TS. I saw your salad on TS. Seriously, I don’t know what they are looking for…I think mine are good enough, but clearly, not.

      BTW, do you use any photo editing software?

  14. Your zucchini noodles look great, I’m looking forward to monster zucchini this summer for spiralizing. I’m a huge dill fan and love dill-based dressings, such a spring/summer flavor for me.

    1. Yes, the same one you have and I’ve been thinking about adding another variety to my collection.
    2. Yes, butternut noodles are also excellent with a little sage oil.
    3. Not yet, just busy with work and trying not to stress about the half-marathon this weekend, the weather or the possibility that I’m coming down with a cold.

  15. this recipe looks wonderful! I’ll definitely be trying it out soon since I’m eating raw for lent!

  16. I really want to get a spiralizer! It’s on my list. Thanks for the reminder. This raw pasta salad looks delicious!

  17. So far i’ve only used my spiralizer for sweet and regular potatoes and squash. I need to try it out on a zucchini!

  18. I have had spaghetti squash as a pasta but would love to try spiraled zucchini. Eating so clean like you must make you feel great on the inside (I mean no bloating, pain etc). Any tips on how to achieve this while living a busy life? You are a great example of health.

  19. oh gol, I’m totally jealous of your spiralizer! It’s on my wishlist, but I haven’t made the purchase…yet! Nothing too exciting, but I did have a marshmallow war with my youth group last night–definitely fun!

  20. Hi Averie! Yes I have a spiralizer and I like to use it for cold salads. My favorite type of raw pasta is really thin sliced zucchini with cashew alfredo. Fun this week? Mostly nerding out over food and catching up on some blog-reading :)

  21. haha i was gonna write love this but i don’t have a spiralizer! ok i will use my peeler then!! looks so fresh and yummy!!

    1. I’ve had the header up for 2.5 months now so I’m glad you saw it and like it! I know you read via email and no need to view via browser. Smart lady :)

      And I just saw your coffee pics on Ashley’s photography recap post. Loved seeing your shots.

  22. Gorgeous food photos!
    Can you tell me what the tool is for spiralizing the zucchini…and where I can get one? That dish looks so fresh and good…dying to try it!
    Your microwave banana oat cakes have become a frequent snack in our household. Thank you so much for sharing that recipe!

  23. I discovered your blog site on google and checked out a few of your earlier posts. Continue to keep up the work. I just added your RSS feed to my MSN News Reader. looking forward to reading more from you later on!

  24. plain jane?! never! i live for simple, quick, and wholesome recipes. yours always intrigue me :)

    1) love my spiralizer! though i wish mine would make noodles like yours. i might have to get another one because of it. the noodles are such awkward shapes!
    2) love zucchini pasta! or any veggie pasta, really :)!

  25. Hi,
    I found your blog a few days ago and love the recipes! I want all that for dinner tonight, the raw pasta, the macaroons, all of it!

  26. Wow! Your pictures are improving so much! The salad/pasta looks awesome :) I don’t have a sterilizer but I’ve love one. But I have used my peeler before. It’s just not as cute, I don’t think :D Nothing amazing has happened to me so far this week. Just home sick with sick kids. Glad to hear something good is happening to you… You’re not going to leave us hanging forever right?

  27. What beautiful pictures!

    I love zucchini pasta, especially with pesto. I don’t miss wheat pasta one bit!

  28. I <3 veggie pasta! I agree that it's all in the sauce – so many variations and sooo tasty! sometimes I make fresh rolls with zuke noodles & veg – even my meat-eating hubby says they are as good as his mom's! (and she's vietnamese, so I know it's a *real* winner of a dish!)

  29. I was raised on a lot of pasta-based dishes and I LOVE it. I switched to quinoa pasta since going gluten-free. I have made salads like that before, but they were always “salads” in my mind and not “pasta” dishes. I don’t have a spiralizer, but that is so cool looking! I do have a vegetable peeler, so I can definitely try it.

  30. Gorgeous photos! And I love this pasta recipe. I just bought a spiralizer recently and cannot wait for zucchini season this summer!

  31. That sounds great! I’ve only eaten zucchini ribbons (no spiralizer for me) and instead of raw I boiled them quickly and served with pasta sauce. So good!

  32. I use my spiralizer way more often in the summer, but I definitely do the warm it in the microwave trick too. It does make the noodles more soggy though, more noodley for those who are into that sort of thing.

    This weekend I am going to sort through teaching activities and files from a total of about 15 years. That is going to take a LONG time.

  33. YUM this pasta looks incredible I have everything on hand so i’ll definitely be making it for lunch! Where did you find the reduced fat flax veganaise I use the grapeseed oil one but would love to try the flax .

  34. The “pasta” dish looks fabulous!

    I recently bought a spiralizer but I have made “ribbons” like you described — and yes they work just fine as “noodles”. And I like spaghetti squash, but I’ve never had it raw — or are you asking about a different type of raw squash noodle?

    Anything exciting this week for me? Not really, but I want to know what you’re so excited about!

    1. It wasn’t a deep question or anything :) haha!

      There are so many summer squashes that we have in CA I just wondered if anyone had tried any “exotic” squashes spiralized.

  35. I want to make the macaroons!! If I bake them, how long and what temp should I bake them at? Thanks ! :)

    1. Until they seem done :)

      I don’t know, like 375F for 10-12 mins and check them and go from there. That would be a good start…

  36. I don’t have a spiralizer – Wishing I did about now – But do have a peeler. Whew it might just save the day. I really want to make this recipe. I think it sounds wonderful.
    I am getting spring fever and cannot wait for fresh fruits and veggies out of my garden. I will be able to make this recipe using all the veggies from the garden. That would be awesome. I have been wanting to gather some recipes using zucchini – I had a lot of zucchini last year from my garden that went to waste.
    I have had a vegan lasagna that zucchini and eggplant was used as the noodles and just love that dish. It is so refreshing. Tofu was used with the organic sauce as the cheese and I didn’t even miss the cheese. AWESOME.
    Have a wonderful day.

  37. I think your post just convinced me to go ahead and buy the spiralizer I’ve been eyeing on Amazon!

  38. That “pasta” looks amazing; I definitely need to get a spiralizer ASAP! Your recipes are great, and are some of the only ones I make on a consistent basis because they’re easy, so delicious, and vegan. Thanks so much for making them! :)

  39. That looks absolutely fantastic to me. I am so craving fresh vegetables right now. Maybe it’s because I’m craving warm weather too. I really never thought I’d want a spiralizer until I tried making raw pasta and using the mandolin. Now I want a spiralizer.

  40. I think that many of your recipes are drool worthy (this one included) and the fact that they are so easy is why I have actually made a couple of your recipes but none of any of the others (oh scratch that I made Melissa (@trying to heal) cookies too)

  41. Your pictures are gorgeous! I’m always looking for new ways to incorporate veggies into my diet and this is perfect!

  42. I absolutely LOVE the pictures of your “Masterpiece”! Looks beautiful and yummy… I have some zucchini in my fridge I was planning on roasting… I think I will make this instead. Thanks for the inspiration. Have a great day!

  43. I don’t have a spiralizer, but now I want one! I can’t get over that those photos include NO pasta, just zucchini — it looks so much like sphagetti, the gluten intollerant Italian in me is craving it now. Do you deliver? haha

  44. I haven’t used my spiralizer all winter!! This post makes me want to break it back out!

  45. I want a spiralizer, but I can’t justify buying yet another kitchen gizmo UNLESS…I find it ultra-cheap at a thrift-store. Can’t believe I haven’t found one yet!

    I love to roast thick slices of zucchini and top them with spaghetti sauce, a bit of cheese, mushrooms and pepperoni. I call it “squizza”. (Combo of squash and pizza.)

    1. that sounds so good and creative: “roast thick slices of zucchini and top them with spaghetti sauce, a bit of cheese, mushrooms and pepperoni”

  46. I don’t have a spiralizer, but I want one. I used one when I worked in catering and loved it, but have never bought one for myself. This looks perfect. If only it was warm here! I am so ready for some sun!

    I’m excited because we have a blogger meet up on Saturday! I am so looking forward to seeing them again…it has been too long!

  47. Thank you for actually REMINDING me that I have a spiralizer!! I got it about a year ago and have only used it a handful of times. I love zucchini noodles though, so I should probably break it out again!!

    Fun or exciting? SPRING BREAK. And when I get back I will only have 8 weeks left of this godforsaken major. Woooo!!!!

  48. I was going to say that now I need a spiralizer, but I love the idea of using a veggie peeler instead! I’ve never had zucchini pasta, but based on how you describe it I imagine it to be like spaghetti squash. Doesn’t taste like much alone, just depends on how you dress it! Of course, I didn’t have that raw :P
    And yes, lots of exciting things going on for me this week! It’s been a good one so far :) Glad to hear yours is, too – can’t wait to hear if you share!

  49. Uhhhh yum!! I need a spiralizer! What do you use it for besides making zucchini pasta? I am curious because if I get one I want to be able to make LOTS of things:)

    1. you can spiralize just about any root veggie out there…like potatoes, turnips, etc. I just like zukes the best though.

  50. Great recipe! I bought a spiraliser a few months ago after seeing it here on your blog and its been one of the best buys I’ve made. I love using veggie noodles in all sorts of dishes. Will be giving this one a try!

  51. 1.) Yes!

    2.) Yes!

    3.) Dancing, shopping, dining out, and seeing a movie.

    Can’t wait to find out your exciting thing for the week! :)