• 2 medium zucchini (or summer squash)

Remove and discard the ends. Using a spiralizer or mandolin, make spaghetti-like noodles out of the zucchini or squash.  To keep the noodles from being unmanageably long, cut into 6-inch strands.  Place in a large bowl and set aside.

• 1 Tbsp olive oil
• 4 links chicken sausage (or turkey sausage, sliced and cut in half)

Go vegetarian and skip this step, or:

Add oil to a large skillet over medium heat.  Add the sausage and cook until browned, about 5 minutes.  When done, set aside to cool slightly.

• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 1 tsp red wine vinegar
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1/4 cup fresh basil leaves (about 10 leaves, chopped, or 1 tsp dried basil - can also use about 2 Tbsp of jarred basil pesto)

Add to a small bowl, mason jar or mini food processor.  Whisk, shake or blend to combine and set aside.

• 2 cups cherry tomatoes (cut in half)
• 1 small (4 oz) can black olives (drained and sliced or chopped)
• 1/2 cup green onions (sliced)
• 1/2 cup fresh parsley (chopped)

Add to the bowl with the zucchini noodles.  Add slightly cooled sausage (if using) and dressing and stir to combine.  Serve at room temperature.