15-Minute Zucchini Noodle Tomato Salad with Balsamic Dressing

5 from 3 votes

What's to hate about a no-cook dinner that's packed with so much flavor?

55 healthy summer side dishes

I don’t know about you, but I love having a few no-cook recipes in my wheelhouse. Nutritious no-cook meals like zucchini noodle tomato salad are completely essential for those of us who juggle work, family, and a whole bunch of extracurricular activities. Do I have time to make an extravagant meal every night? No. Am I able to put a deliciously healthy meal on the table each and every day? You betcha!

It’s meals like this 15-minute zucchini noodle salad that make me seem like superwoman to my friends and family. It has so much depth of flavor from the tomato and balsamic dressing that no one would guess that I threw it together at the last minute. And this recipe uses simple ingredients that are almost always in the crisper drawer, so that’s pretty incredible, too!

Why I Love my Vegetable Spiralizer

You really don’t need a spiralizer to make zucchini noodles, but I would suggest you get one anyway. Sure, you can buy zoodles at most grocery stores, but they tend to get a little dried out as they sit in the styrofoam packaging. You could also cut the noodles by hand or buy a vegetable peeler with a julienne side, but they’re not round.

There’s something perfectly special about the shape that these spiralizers make. The sauce seems to cling to the outside of these noodles better than using a hack method. They’re also significantly easier to make – all you need to do is hook them into the spiralizer and twist the knob. Out pours a ton (and I mean a ton!) of noodles.

I really like the Inspiralizer because it’s easy to use and it makes perfect noodles every time. It is definitely a worthy investment if you’re trying to cut down on gluten or are following a low-carb or Paleo diet.

Getting a Full Serving of Vegetables

The really great thing about this recipe (other than the fact that it will be ready in 15-minutes) is that it’s chock full of vegetables. This zucchini noodle salad is pretty much all vegetable and nothing else. The noodles themselves are zucchini, which is then tossed with juicy tomatoes and sweet carrots. Add that aromatic basil into the mix and you’ll feel so satisfied you won’t miss the meat!

I think the sauce is a huge contributor to making this all-vegetable meal taste so satisfying. It’s full of umami-rich ingredients like tomato paste and balsamic vinegar. These ingredients allow your taste buds to sense savory foods, which will signal a sense of fullness to your brain. Just like that, you’ll feel totally satisfied!

If you did want to add meat to this meal, though, that’s easy enough. I’ve eaten this a ton of times for lunch as a vegetarian option, but when I throw it together for dinner I usually top it off with some nice grilled chicken or even an oven skirt steak. Those flavors go really well with the sauce on these noodles and the pair well with the tomatoes, too.

You can even prep up for the week by making a few servings of this zucchini noodle salad and storing them in airtight containers. That makes meal prep so much easier on especially busy weeks. Give it a try and let us know how it worked for you!

5 from 3 votes

15-Minute Zucchini Noodle Tomato Salad with Balsamic Dressing

This quick and easy salad is full of great-tasting ingredients and is a fantastic choice for lunch or dinner.
Prep Time 15 minutes
Total Time 15 minutes
Yield 6 people
Serving Size 0.5 cup
Course Dinner, Lunch, Salad
Cuisine American
Author SkinnyMs.


  • 2 zucchini medium
  • 1 cup carrots shredded
  • 2 cups grape tomatoes cut in half
  • 2 tablespoons basil fresh
  • 1 tablespoon red onion minced
  • 3 tablespoons dark balsamic vinegar
  • 1 tablespoon tomato paste
  • 1 garlic clove
  • 2 teaspoons honey


  • Using a spiralizer, cut the zucchini into long 'noodles' and place in a large mixing bowl.
  • Add the carrot, tomatoes, fresh basil, and red onion to the zucchini and lightly toss.
  • In a blender, combine the vinegar, tomato paste, garlic, and honey. Blend until smooth and pour over the zucchini mixture. Gently toss to coat the vegetables in the dressing.
  • Refrigerate until ready to serve.

Nutrition Information

Serving: 0.5cup | Calories: 47kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 45mg | Fiber: 2g | Sugar: 8g |
SmartPoints (Freestyle): 2
Keywords Budget-Friendly, dairy-free, Gluten-Free, Low-Carb, Plant-Based, Quick and Easy, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Did this quick-and-easy weeknight meal hit the spot? Check out our Facebook page, follow us on Pinterest, or sign up for our newsletter for more no-cook meal recipes.

This post may include affiliate links.


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny


  1. This looks awesome, but I’m trying to do whole 30 & can’t have the honey… would the dressing work without it?

    1. The honey is used to help bind the dressing together – instead you can use a little mustard!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating