Place the butternut squash and zucchini spirals into a pot, and cover with water. Place on the stove over medium-high heat, and bring to a boil. Cook for 5-6 minutes until the “noodles” becomes more tender, but still have a bit of crunch to them.

Strain the veggie spirals, rinse with cool water, and place them in a large mixing bowl.

To the bowl with the veggie spirals, add in the cheddar cheese, mozzarella cheese, cherry tomatoes and pepperoni. Stir to combine the ingredients.

In a small bowl, combine the olive oil, red wine vinegar, Italian seasoning, garlic powder and salt and pepper (optional). Stir with a whisk to combine well.

Pour the olive oil mixture over the veggie mixture in the large bowl, and toss to coat.

Add the parmesan cheese to the mixture, and stir to combine.

Chill, and serve cold. Store uneaten “pasta” salad in an airtight container, this is an easy make ahead meal too.