If you like simple salads with classic flavors, this zucchini noodle salad is one you need to try. The raw zoodles, along with pizza toppings, are tossed in a light dressing. It's easy to make, so it's great for busy nights or last-minute cookouts when you want something fresh.
The post for pizza zucchini salad was first published in July 2018. It was updated and republished in January 2026.
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Pizza has always been one of our favorite meals. When our kids were growing up, Friday nights usually meant ordering takeout or making homemade pizza.
This year, I have been watching my carbs, so adding those pizza flavors to a simple salad sounded good. I also pulled my spiralizer out of the back of the pantry, and it's quickly become one of my favorite kitchen tools. It turns vegetables into fun curly noodles, which are the perfect low-carb swap for pasta.
I mixed my favorite toppings with zoodles to make a quick, fresh zucchini noodle salad. That fresh salad, along with pizza cauliflower nachos, satisfied my pizza cravings.
Why You'll Love Pizza Zucchini Noodles
- Pizza without the carbs. All the classic pizza flavors you love, just tossed into a fresh, light salad.
- Quick and easy to make. A few simple ingredients and 15 minutes are all you need to get this cold salad on the table.
- Easy to customize. Add olives, peppers, or your favorite pizza toppings to make it your own.
- Perfect for summer meals. This no-cook zoodle salad is refreshing and perfect for hot days, picnics, or backyard barbecues.
Main Ingredients
You will need the following ingredients to make this pizza-inspired zucchini noodle salad recipe. Scroll down to the printable recipe card for the ingredient amounts and complete instructions.
- Zucchini Noodles: Choose small or medium-sized zucchini to make raw zoodles. A large zucchini is too watery and has seeds.
- Pepperoni: I really love the little mini pepperoni, but regular ones cut into quarters work too.
- Mozzarella Cheese: For the freshest flavor and creamy texture, I buy a block of cheese and cut it into cubes. You can also use a package of mozzarella pearls.
- Tomatoes: You can dice Romas or cut cherry tomatoes in half.
- Oil and Vinegar Dressing: I like to whisk extra virgin olive oil, red wine vinegar, and dried oregano in a bowl. Or you can buy a bottle from the store.
Variations and Add-Ins
- Add thinly sliced black olives, red onion, or banana peppers.
- Swap the pepperoni for turkey pepperoni or salami.
- Sprinkle the salad with fresh basil or parsley right before serving to add a pop of color and flavor.
- Add a sprinkle of Parmesan cheese.
- Give it some heat with red chili flakes.
How To Make Zucchini Noodle Salad
The simplest way to make zoodles is with a spiralizer. You can also use a mandolin or vegetable peeler, but it's not quite the same. It's worth buying another kitchen gadget because making veggie noodles is so much fun and easy.
- Start by spiralizing your zucchini. If your raw zucchini noodles are long like spaghetti, give them a quick chop so they are easier to eat.
- Dice the tomatoes and cut the cheese into cubes.
- Add the zoodles, tomatoes, pepperoni, and cheese to a large bowl.
- In a small bowl, whisk the oil, vinegar, and oregano. Drizzle it over the ingredients and toss until coated. Season to taste with salt and pepper right before eating.
This cold zoodle salad is delicious on its own, or as a complete meal alongside your favorite protein. We enjoy it with grilled steak, shrimp burgers, or Parmesan chicken tenders.
Storage Recommendations
A zucchini salad is best eaten the same day, but leftovers can be stored in an airtight container in the fridge for 1-2 days.
The zucchini will soften and become watery the longer it sits. Drain off the excess water to keep the noodles from getting soggy.
If you want to make this side dish ahead of time, spiralize the zucchini and chop the toppings earlier in the day. Store everything separately and toss with the dressing right before serving.
BruCrew Tips
- If you don't have a spiralizer, you can buy fresh zucchini noodles. They are usually in the refrigerated produce section of most grocery stores.
- You can also shred the zucchini with a box grater or julienne peeler.
- Place the zoodles on a paper towel-lined tray and let them rest for 15 minutes to drain excess moisture.
- Most zucchini noodles are very long, so I recommend chopping them slightly to make them easier to eat.
- Wait to add salt until right before serving so the vegetables do not release too much water.
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
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Recipe
Pizza Zucchini Noodle Salad
Add this fresh Pizza Zucchini Salad to your summer picnics and barbecues. You are only a few ingredients away from a side dish that everyone will love!
Ingredients
- 4 cups zucchini noodles (2 medium sized)
- 1 cup diced Roma tomatoes (2 medium sized)
- 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 slightly, so they aren't long like spaghetti.
- Stir in the tomatoes, cheese cubes, and mini pepperonis.
- Whisk the oil, vinegar, and oregano in a small bowl. Pour it over the noodles and toss to coat.
- Refrigerate until ready to serve. Season to taste with salt and pepper right before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 4mgSodium: 50mgCarbohydrates: 8gFiber: 3gSugar: 5gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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