Garden Zoodle Pesto Salad Recipe

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by Hailey parker

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When the sun shines and the garden is bursting with vibrant colors, nothing says summer quite like a Garden Zoodle Pesto Salad. Imagine twirling those fresh, spiralized zucchini noodles around your fork while the aroma of basil wafts through the air. fresh avocado pasta salad Each bite delivers a delightful crunch, bright flavors, and a feeling of pure joy that only comes from fresh ingredients. You might also enjoy this Grilled Corn Avocado Pasta Salad recipe.

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This salad isn’t just a dish; it’s a celebration of warmth, laughter, and sunshine. Picture this: you’re lounging outdoors on a lazy afternoon, surrounded by friends who can’t stop raving about how deliciously refreshing your Garden Zoodle Pesto Salad is. Trust me; it’s an experience you won’t want to miss!

[info_box title=”Why You’ll Love This Recipe”] The Garden Zoodle Pesto Salad is incredibly easy to make, ensuring you spend less time in the kitchen and more time enjoying life. The flavors burst with freshness, making every bite utterly satisfying. Its vibrant colors will impress your guests and elevate any dinner table. Plus, it’s versatile enough to serve as a light lunch or a side dish at barbecues. [/info_box]

My friends couldn’t stop talking about how they never knew zucchini could taste so good when I first served them this delightful salad. Their smiles were priceless!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

  • Zucchini: Choose firm zucchinis for the best spiralizing results. Aim for medium sized ones for optimal flavor.
  • Fresh Basil Leaves: Use vibrant green leaves for a fragrant pesto that sings summer.
  • Pine Nuts: Toast them lightly for an extra layer of flavor in your pesto; it’s worth it!
  • Parmesan Cheese: Freshly grated cheese adds richness and depth to your salad.
  • Olive Oil: Use high quality extra virgin olive oil for dressing; it makes all the difference in flavor.
  • Cherry Tomatoes: These sweet little gems add color and juiciness that complements the zoodles perfectly.
  • Salt & Pepper: Essential for seasoning; don’t skip these staples!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Zoodles: Start by washing two medium zucchinis thoroughly. Using a spiralizer or julienne peeler, transform them into beautiful zoodles that will be the star of your salad.

Create the Pesto Magic: In a food processor, combine two cups of fresh basil leaves, half a cup of toasted pine nuts, half a cup of grated Parmesan cheese, and three-quarters of a cup of olive oil. Blend until silky smooth.

Toss It All Together: In a large bowl, combine your freshly made zoodles with cherry tomatoes (halved) and drizzle over your delicious pesto. Toss gently until everything is coated evenly.

Season to Taste: Sprinkle salt and pepper over the salad according to your preference. This simple step elevates all those fresh flavors into something spectacular.

Serve & Enjoy!: Spoon servings onto plates or into bowls and enjoy immediately! The zoodles are best served fresh but can hold up for leftovers if necessary.

Feel free to experiment with additional toppings like grilled chicken or avocado slices for an even heartier meal! spicy grilled shrimp tacos. avocado shrimp bowls.

Now that you’ve mastered this delightful Garden Zoodle Pesto Salad recipe, get ready to impress everyone at your next gathering while keeping it light and healthy! Enjoy every colorful bite! colorful Mediterranean mezze. You might also enjoy this Mediterranean Mezze Platter recipe.

[info_box title=”You Must Know”] This vibrant Garden Zoodle Pesto Salad is a delightful twist on traditional pasta salads. It’s light, refreshing, and perfect for summer picnics or quick weeknight dinners. The mix of zoodles, fresh veggies, and homemade pesto creates a dish that bursts with flavor and color. [/info_box]

Perfecting the Cooking Process

Start by spiralizing your zucchini into zoodles, then quickly sauté them to soften slightly before adding other ingredients. This keeps everything fresh while ensuring the flavors meld beautifully.

Serving and storing

Add Your Touch

Feel free to swap out the vegetables based on what you have. Cherry tomatoes or bell peppers can add an extra crunch and color, while different nuts in the pesto can enhance the flavor.

Storing & Reheating

Store your salad in an airtight container in the fridge for up to three days. Reheat gently in a pan if you prefer it warm, but it’s also delicious cold.

[info_box title=”Chef’s Helpful Tips”] Mastering this Garden Zoodle Pesto Salad is all about keeping things fresh and flavorful. Always taste as you go to ensure perfect seasoning. Using ripe veggies enhances the overall taste of your salad every time. [/info_box]

Creating this dish reminds me of summer barbecues where we’d toss together whatever was around. Friends would rave about how light yet satisfying it was!

FAQs

FAQ

Can I make this salad ahead of time?

Yes, but add dressing just before serving to keep zoodles crisp.

What can I substitute for basil in the pesto?

You can use spinach or arugula for a different flavor profile.

Are there gluten-free options for this recipe?

Absolutely! Zoodles are naturally gluten-free and perfect for anyone avoiding gluten.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Garden Zoodle Pesto Salad


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  • Author: Jennifer
  • Total Time: 15 minutes
  • Yield: Serves 4

Description

Experience the vibrant flavors of summer with this refreshing Garden Zoodle Pesto Salad. Fresh spiralized zucchini noodles, aromatic basil pesto, and juicy cherry tomatoes come together for a light yet satisfying dish perfect for outdoor gatherings or quick weeknight meals. Enjoy every colorful bite as you celebrate the season with friends and family.


Ingredients

Scale
  • 2 medium zucchinis (spiralized)
  • 2 cups fresh basil leaves
  • ½ cup pine nuts (toasted)
  • ½ cup grated Parmesan cheese
  • ¾ cup extra virgin olive oil
  • 1 cup cherry tomatoes (halved)
  • Salt and pepper to taste

Instructions

  1. Spiralize the zucchinis into zoodles and set aside.
  2. In a food processor, combine basil leaves, toasted pine nuts, Parmesan cheese, and olive oil; blend until smooth.
  3. In a large bowl, mix the zoodles with halved cherry tomatoes; drizzle pesto over the top.
  4. Toss gently until everything is well coated; season with salt and pepper to taste.
  5. Serve immediately or store in an airtight container in the refrigerator for up to three days.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Raw
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (240g)
  • Calories: 350
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 30g
  • Saturated Fat: 5g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 15mg

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