Name: Zucchini Noodle Salad With Bacon & Tomatoes
Prep time: 10 min
Total time: 10 min
Ingredients: 3 tbsp Olive oil; 1/2 tbsp Lemon juice; 1/4 tsp Garlic powder; 1/4 tsp Sea salt; 1/8 tsp Black pepper; 3 medium Zucchini ((spiralized)); 6 slices Bacon ((cooked, cut into small pieces or crumbled)); 1 1/2 cup Grape tomatoes ((halved)); 1/4 cup Fresh basil ((cut into ribbons))

Free: Healthy Freezer Meals Recipe Ebook

Get It Now

This post may contain affiliate links, which help keep this content free. (Full disclosure)

Table Of Contents show

Do you have a spiralizer yet? If you don’t, zucchini noodles are the reason to get one. They are the perfect light, low carb pasta replacement. Usually we think of them for warm dishes, but did you know that a cold spiralized zucchini noodle salad is just as amazing? It absolutely is. Especially when bacon is involved.

My favorite way to use my spiralizer is to make regular zucchini noodles as a side (or sometimes zucchini noodles alfredo). It’s quick and easy, and feels like comfort food. As another benefit for this time of year, it doesn’t require turning on the oven when it’s So. Hot. Outside. That’s always a good thing in August, but salads are even better to beat the heat. That’s where a low carb zucchini noodle salad comes in.

So far, all the healthy zucchini recipes on the blog have involved cooking to some degree. Since it’s so hot outside, a zoodle salad is a perfect change of pace! And, zucchini noodle salad with bacon and tomatoes comes together in no time at all. If you have cooked bacon on hand, there is no cooking required! (You can also use pre-cooked bacon bits instead.)

Why You’ll Love This Zucchini Noodle Salad Recipe

Summery vegetable flavors
Light and bright dressing
Made with basic ingredients
Ready in just 10 minutes
Naturally keto-friendly, gluten-free, and low carb side dish
Loaded with veggies and fiber!

Zucchini Noodle Salad Recipe with Bacon & Tomatoes (Low Carb, Paleo) - This cold zucchini noodle salad recipe is a delicious, healthy way to enjoy raw spiralized zucchini noodles. Quick & easy with common ingredients!

If you’ve been following along, you know that Zucchini Week is in full swing here at Wholesome Yum! I’m sharing new healthy zucchini recipes every day this week. If you haven’t checked out the zucchini pizza bites and fried zucchini & squash recipes yet, go take a peek.

Today, Zucchini Week is coinciding with another fun event I’m participating in: Bacon Month!! (I’ll bet that caught your attention. ;)) Some of my readers’ favorite recipes on the blog are made with bacon, including BLT stuffed avocados, bacon wrapped asparagus, bacon cheeseburger soup, spinach bacon salad, and cream cheese jalapeno poppers with bacon. So, I was excited to feature bacon in more recipes.

Here at Wholesome Yum, I’m actually kicking off Bacon Month with this lighter recipe featuring both bacon and zucchini. You’ll love this easy zucchini noodle salad with bacon and tomatoes!

I have to admit, sometimes I’m a bit lazy and don’t feel like pulling out my spiralizer for recipes that need one. I convince myself that I’ll just dice my zucchini instead and it will be just as good. And yes, it works okay, but it’s just not the same! Something about the noodle shape makes spiralized zoodles so much better than plain, old zucchini!

It turns out, the same applies for a low carb zucchini noodle pasta salad. Making a spiralized zucchini salad is somehow way more delicious than just cutting up zucchini into one! You’ll want to pull out your spiralizer for this one.

This easy zucchini noodle salad is perfect when you have common summer produce on hand, but have no idea what you’re making for lunch or dinner.

Storage Instructions

Keep zoodle salad covered in the fridge for 1-2 days. Freezing is not recommended.

Zucchini Noodle Salad Recipe with Bacon & Tomatoes

Pin It For Later!

Un-save Recipe Save Recipe

Go Ad-Free

Recipe Video

Tap on the image below to watch the video.

Review

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

3 tbsp Olive oil ▢
1/2 tbsp Lemon juice ▢
1/4 tsp Garlic powder ▢
1/4 tsp Sea salt ▢
1/8 tsp Black pepper ▢
3 medium Zucchini (spiralized) ▢
6 slices Bacon (cooked, cut into small pieces or crumbled) ▢
1 1/2 cup Grape tomatoes (halved) ▢
1/4 cup Fresh basil (cut into ribbons) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

In a small bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper, until emulsified.
In a large bowl, combine the spiralized zucchini, chopped bacon, halved grape tomatoes, and fresh basil. Toss with the dressing. Serve immediately.

Last Step: Leave A Rating!

Rate this recipe

Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram – I’d love to see it!

Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 211

Fat 19.1g

Protein 5.3g

Total Carbs 6g

Net Carbs 4.2g

Fiber 1.8g

Sugar 4.2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Salad, Side Dish

Cuisine: American

Keywords: bacon, dairy-free, gluten-free, keto, low carb, noodles, nut-free, paleo, sugar-free, whole30, zucchini

Calories: 211 kcal

Want to save this recipe?

Create a free account to save your favorite recipes!

Leave a Review or Question Cancel reply

40 Comments

Carol
0 May 10, 2021Reply

Can this recipe be saved for eating later?
- Wholesome Yum M
  0 May 10, 2021Reply
  
  Hi Carol, Yes, this recipe will stay fresh for several days in the fridge. The zoodles may release some extra water that you can drain.
Stacey
0 April 27, 2021Reply

Delicious! Added feta after reading some of the comments and it was a perfect addition . This is going to be my go to salad for summer.
LJ
0 April 30, 2020Reply

I adjusted this to 2 servings (using only 1 zucchini). Since I didn’t feel like cooking, I used about a tablespoon of real bacon pieces instead. It needed a little something extra so I added a tablespoon of crumbled feta cheese. Delicious!
Zelda Hodge
0 November 8, 2019Reply

I’m glad to finally try this zucchini noodle salad! Was hesitant about trying zucchini for the first time. Only thing I did was made more of the dressing. It’s easy to make and I will be making it again.
Aimee
0 August 7, 2019Reply

Oh, wow, was this good! I don’t care for basil much, so I used four leaves. It was perfect for our 102 degree August day! Thanks for everything, I use so many of your recipes.
Kathi
0 June 29, 2019Reply

This is a wonderfully unique salad that is perfect for summer. It’s so pretty and fresh tasting. I am in love with the dressing! It tastes so clean and very light. I have made this several times and it has become a family favorite.
Brenda
0 June 16, 2019Reply

If I wanted this for 6-7 people, I would need 1-2 more zucchini, so how much more of everything would I add, especially for the dressing?
- Wholesome Yum
  0 June 16, 2019Reply
  
  Hi Brenda! Check the recipe card right before the ingredients are listed. There’s a window where you can edit the number of servings, and the ingredients will scale up automatically.
Jordan
0 May 30, 2019Reply

This is delicious! Love that it’s low carb. We mixed in ground turkey for added protein and ate it over fresh spinach. Next time will add fresh mozzarella, too!
Celeste
0 September 20, 2018Reply

A+++ Absolutely delicious.
I added a few black olives as someone suggested. My man sprinkled it with grated Parmesan cheese, but I preferred it as is. Thank you for a healthy recipe, I will make often.
- Maya | Wholesome Yum
  0 September 27, 2018Reply
  
  I am so happy you liked the salad, Celeste! Thanks for stopping by!
Jaime
0 September 11, 2018Reply

What noodles are used in this?
- Maya | Wholesome Yum
  0 September 12, 2018Reply
  
  Hi Jaime, they are zucchini noodles!
wendy
0 August 22, 2018Reply

Just made this. Delicious! Thanks! I would suggest patting the “noodles” with paper towels so the salad is not too watery.
- Maya | Wholesome Yum
  0 August 22, 2018Reply
  
  Thanks for sharing your tip with us, Wendy! Have a nice day!
R Carter
0 July 26, 2018Reply

Very tasty! We enjoyed with a little more lemon and chopped onion.
- Maya | Wholesome Yum
  0 July 30, 2018Reply
  
  Thanks for sharing with us! Please come back again soon!
Sue
0 July 19, 2018Reply

Any suggestions if not using bacon? Thanks.
- Maya | Wholesome Yum
  0 July 19, 2018Reply
  
  Hi Sue, Feel free to omit the bacon. If you prefer turkey bacon, you can use that as well, or even chicken for some protein to make it a full meal.
Dan
0 July 14, 2018Reply

My new go-to salad! Fast, easy, and delicious! Thanks again Maya!
- Maya | Wholesome Yum
  0 July 15, 2018Reply
  
  Thank you, Dan! Glad to hear that!
Elizabeth A Boyle
0 July 3, 2018Reply

Amazing! Just what I needed:) I made a giant size cold zucchini salad for a party last week and am making more now for a 4th of July party tomorrow and I can’t wait to eat it already!! Only thing I did differently was adding a touch of rice vinegar and 2 ripe avocados fanned out over the top.
- Maya | Wholesome Yum
  0 July 6, 2018Reply
  
  Thank you, Elizabeth! Agree everything is better with avocado. 🙂
Deborah
0 May 23, 2018Reply

If I buy pre spiralized zucchini noodles… how many cups does 3 zucchini make?
- Maya | Wholesome Yum
  0 June 15, 2018Reply
  
  Hi Deborah, it depends on how tightly they are packed when measuring, but probably approximately 3 cups packed.
Bernadette
0 September 10, 2017Reply

I added red onion, pepperoni, fresh parm grated, black olives and used fresh garlic in the dressing!! DELISH!!
- Maya | Wholesome Yum
  0 September 10, 2017Reply
  
  That sounds absolutely delicious!
Kathy
0 August 23, 2017Reply

This was absolutely delicious! Even those in my family who don’t care for zucchini LOVED this!
- Maya | Wholesome Yum
  0 August 23, 2017Reply
  
  Thank you, Kathy! I’m glad you all enjoyed it!
Lorrie E Burkhalter
0 August 20, 2017Reply

Sounds YUM! does it hold well? I’m thinking for a picnic and wondered if it got watery after sitting? Should I salt and rinse the zoodles first???
- Maya | Wholesome Yum
  0 August 21, 2017Reply
  
  Thank you, Lorrie! I haven’t tried making this ahead. It might get watery, especially from the salt in the dressing. I’d recommend keeping the dressing separate until you’re about to serve, and that way you can always drain any water right before serving. Salting and rinsing might help and I’ve done this before when making cooked zoodles, but not sure if they’d lose their crunch when using them raw for a salad like this. Let me know how it goes if you try it!
Renee
0 August 9, 2017Reply

Now this is my type of salad! Completely garden fresh, but with a bit of meaty bacon flavor! YUMMY!
Renee – Kudos Kitchen
- Maya | Wholesome Yum
  0 August 9, 2017Reply
  
  It is so delicious! Thank you, Renee!
Kelly S. Rowe
0 August 2, 2017Reply

Yes, please and thank you! This looks and sounds amaze balls. #nomnomnom
- Maya | Wholesome Yum
  0 August 2, 2017Reply
  
  Thank you, Kelly!
Big Flavors from a Tiny Kitchen
0 August 2, 2017Reply

This looks FANTASTIC! Love the simple ingredient list and that it’s low carb – perfect for my husband’s keto diet!
- Maya | Wholesome Yum
  0 August 2, 2017Reply
  
  Thank you!
Melissa @ Served Up With Love
0 August 2, 2017Reply

We are low carbing and can’t wait to try this recipe out!
- Maya | Wholesome Yum
  0 August 2, 2017Reply
  
  Thank you, Melissa!