🍽️ Servings & Cook Time
Servings: 4
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
🧡 Why I Love This Recipe
I started making this zucchini noodle pesto pasta salad during a hot summer when I couldn’t even think about turning on the oven.
It quickly became my favorite because it checks all the boxes: no-fuss, healthy, and actually tastes amazing.
Here’s why it sticks around:
- Uses fresh zucchini noodles for a low-carb twist
- Comes together in 20 minutes or less
- Pesto gives it that rich, garlicky flavor
- Perfect cold, right out of the fridge
- Easy to make ahead for busy weekdays or cookouts
🧬 Why This Recipe Works (Quick Science)
- Zucchini noodles hold texture when salted properly—they don’t get soggy like regular noodles if prepped right.
- Pesto adds fat + flavor which helps you feel full and satisfied, even without carbs.
- Cold salad = flavor soaker: The longer it sits, the more the pesto soaks in and coats every bite.
🍴 What You’ll Need
- 3 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup store-bought or homemade pesto
- 1 tbsp lemon juice
- Salt + pepper to taste
- 2 tbsp pine nuts, toasted
- Optional: 1/4 cup vegan feta or parmesan
🛠️ Tools You’ll Need
- Spiralizer or julienne peeler
- Knife + cutting board
- Large mixing bowl
- Small pan (for toasting nuts)
- Measuring spoons
- Tongs or salad forks
🔁 Substitutions & Variations
- Swap red onion with shallots for a milder bite
- Use basil pesto, arugula pesto, or even sun-dried tomato pesto
- Add chickpeas or white beans for extra protein
- Use dairy-based cheese if not vegan
- No spiralizer? Use pre-spiralized zoodles or just thinly slice zucchini into ribbons
⏳ Make Ahead Tips
- Spiralize zucchini and prep all veggies the night before
- Store pesto separately and mix everything just before serving
- Toast pine nuts in advance and keep in an airtight jar
👩🍳 Step-by-Step Instructions
1. Spiralize the zucchini
Trim ends off zucchini and spiralize into thin, noodle-like strands. Lightly salt and set in a colander to drain while you prep the rest.
2. Toast the pine nuts
In a dry pan over medium heat, toast the pine nuts for 2–3 minutes until golden and fragrant. Stir often to avoid burning.
3. Prep the veggies
Slice the cherry tomatoes in half and thinly slice the red onion. Set aside.
4. Pat dry the zucchini noodles
After draining, gently pat the zucchini noodles with a clean towel to remove excess moisture.
5. Toss it all together
In a large mixing bowl, combine zucchini noodles, cherry tomatoes, red onion, pesto, lemon juice, salt, and pepper. Toss until evenly coated.
6. Add toppings and serve
Top with toasted pine nuts and vegan feta or parmesan if using. Serve immediately or chill for later.
❄️ Leftovers & Storage
- Best eaten fresh, but will keep up to 2 days in the fridge
- Store in an airtight container
- Drain any extra moisture before serving again
- Add a fresh squeeze of lemon before eating
✅ Pro Tips
- Salt the zucchini noodles to prevent a watery salad
- Don’t overdo the pesto—it coats better with a light hand
- Use cold pesto from the fridge so it clings better
- Toast extra pine nuts—they’re great on everything
- Serve chilled on a hot day—it hits different!
⚠️ Common Mistakes
- Skipping the drying step: wet zoodles = soggy salad
- Too much pesto = heavy and oily
- Cutting veggies too early = they lose freshness
- Forgetting to toast the nuts = missed flavor opportunity
🍽️ What to Serve With
- Grilled tofu or tempeh
- A light lentil soup or minestrone
- Garlic bread or flatbread on the side
- Chilled white wine or sparkling lemonade
🧠 Meal Plan Ideas
- Make it Monday, eat it for lunch Tuesday
- Serve as a light dinner with soup
- Pack it for work or a summer picnic
- Add chickpeas to bulk it up for meal prep
❓ FAQ
Can I cook the zucchini noodles?
Yes, but only lightly sauté them. Otherwise, they’ll get mushy.
Is store-bought pesto okay?
Totally! Just check the label if you’re vegan.
How do I make it higher in protein?
Add chickpeas, white beans, or even grilled tofu cubes.
Can I make it ahead?
Yes! Just keep the dressing separate and mix right before serving.
🙌 Wrap-Up
This zucchini noodle pesto pasta salad is simple, fresh, and full of flavor. It’s perfect for hot days, busy weeks, or when you just want a veggie-packed meal that doesn’t feel like a salad. If you try it, leave a comment and let me know what you think—or what twist you added! 💬🌿