Go Back
In the culinary world, few things are as delightful as a fresh, healthy meal that celebrates the bounty of seasonal ingredients. As summer approaches, our cravings shift towards lighter, more vibrant dishes that not only nourish our bodies but also excite our taste buds. Enter the Zucchini Pesto Pasta Salad—a dish that effortlessly combines the wholesome qualities of zucchini with the rich, aromatic flavors of homemade pesto. This pasta salad is not just a meal; it’s a versatile creation that shines at summer gatherings, picnics in the park, or as a light dinner option on warm evenings.

Zucchini Pesto Pasta Salad

Discover the refreshing and vibrant Zucchini Pesto Pasta Salad, perfect for summer gatherings and light dinners. This dish combines nutritious zucchini with the rich flavors of homemade pesto, cherry tomatoes, and your choice of pasta. It's not only quick and easy to make but also adaptable to various dietary needs. Enjoy a healthy meal that celebrates seasonal ingredients and keeps your taste buds excited. Perfect for picnics, potlucks, and weeknight dinners!
Print Recipe Pin Recipe

Ingredients
  

8 oz (225 g) pasta (fusilli or penne work well)

2 medium zucchinis, spiralized or thinly sliced

1 cup cherry tomatoes, halved

½ cup fresh basil leaves, packed

¼ cup pine nuts (or walnuts)

3 tablespoons nutritional yeast (optional)

2 cloves garlic, minced

½ cup extra virgin olive oil

Juice of 1 lemon

Salt and pepper, to taste

Optional toppings: grated parmesan cheese, additional basil, or microgreens

Instructions
 

Cook the Pasta:

    Begin by cooking the pasta according to package instructions in a large pot of salted boiling water. Once al dente, drain and rinse under cold water to stop the cooking process. Set aside.

      Prepare the Zucchini:

        If spiralizing, create zucchini noodles. If slicing, aim for thin rounds or half-moons. Lightly salt the zucchini and let it sit for about 10 minutes to draw out moisture. Pat dry with a paper towel.

          Make the Pesto:

            In a food processor, combine the basil leaves, pine nuts, minced garlic, and nutritional yeast. Pulse until coarsely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture becomes smooth. Add lemon juice, salt, and pepper to taste. Adjust the seasoning and add more olive oil if necessary for consistency.

              Mix the Salad:

                In a large mixing bowl, combine the cooked pasta, zucchini, and cherry tomatoes. Pour the prepared pesto over the top and toss gently until all ingredients are well coated.

                  Chill and Serve:

                    For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes. Before serving, give it a final toss and garnish with any optional toppings as desired.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4