No-Cook Pesto Zucchini Noodle Salad

This no-cook Pesto Zucchini Noodle Salad is the perfect way to use up summer garden vegetables. It’s an easy summer salad that’s ready in 10 minutes!

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Pesto Zucchini Noodle Salad topped with pine nuts and shaved parmesan

It’s August 1 and that may mean that the summer is starting to wind down. But if you have a garden or visit a farmers market, you know the zucchini and tomatoes show no signs of slowing down any time soon. Well. This salad will help you use up those summer garden vegetables!

Use up your summer garden vegetables with this 10 minute, no-cook Pesto Zucchini Noodle Salad! #summereats #zucchinirecipesClick To Tweet

If you don’t have a spiralizer, no problem. You probably have a vegetable peeler somewhere in the depths of your kitchen drawers. Even better, said vegetable peeler may have the option to julienne. That’s what I used to create these thin noodles which I much prefer for a raw salad.

To make the easy pesto, you’ll blend equal parts fresh basil and spinach, pine nuts, Parmesan cheese, lots of fresh garlic, salt, pepper, and extra virgin olive oil. The olive oil and Parmesan will impact the flavor of the salad in a major way. Go with the best-tasting ones you can afford.

How to make Walnut Pesto in a blenderOnce the pesto is done, you’ll just need to toss it with the zucchini and tomatoes. Now, you could stop right here and the salad will be delicious. But I like to add in shaved Parmesan cheese and toasted pine nuts for extra crunch and flavor.

Pesto Zucchini Noodle Salad with grape tomatoes

TIP: To make this recipe ahead of time, store the basil pesto separate from the spiralized zucchini noodles. Both the pesto and the zucchini noodles can last up to a week when properly sealed and refrigerated. Toss them together just before serving. If you skip this advice, after about an hour, you’ll come back to zucchini swimming in pesto water. You can drain it. It will be OK but not ideal.

Pin this one for later and be sure to tag me on Instagram when you make it!

Pesto Zucchini Noodle Salad Graphic

5 from 5 votes
Pesto Zucchini Noodle Salad topped with pine nuts and shaved parmesan
Pesto Zucchini Noodle Salad
Prep Time
10 mins
Total Time
10 mins
 

This no-cook Pesto Zucchini Noodle Salad is topped with parmesan, pine nuts, and fresh tomatoes. Use up your summer garden vegetables in this easy salad that's ready in 10 minutes!

Course: Main Course, Salad
Cuisine: American
Keyword: pesto salad, zoodles, zucchini noodles
Servings: 6 people
Calories: 220 kcal
Author: Marisa Moore
Ingredients
  • 2 medium zucchinis
  • 1 cup grape tomatoes, halved
  • 1 ¼ cup fresh basil leaves, packed
  • 1 cup fresh baby spinach leaves, packed
  • ¼ cup pine nuts or chopped walnuts, plus more for garnish
  • 4 cloves fresh garlic
  • ½ tsp coarse salt
  • tsp cracked black pepper
  • ½ cup Extra Virgin Olive Oil
  • ½ cup freshly grated Parmesan cheese plus more for garnish
Instructions
  1. Prep the zucchini: Spiralize the zucchini using the thinnest setting. Set aside in a colander.

  2. Make the pesto: In a high power blender, add the basil, nuts, garlic, salt, pepper, Parmesan, and olive oil and blend until smooth.

  3. In a large bowl, toss the pesto with the zucchini noodles and tomatoes until combined. Add extra Parmesan cheese and/or cooked shrimp to make it a full meal. 

This no-cook Pesto Zucchini Noodle Salad is topped with parmesan, pine nuts, and fresh tomatoes. Use up your summer garden vegetables in this easy salad that's ready in 10 minutes! #pesto #zucchininoodles #nocookmeals #zoodles #summervegetables #marisamoorenutrition

12 Comments on No-Cook Pesto Zucchini Noodle Salad

  1. Lisa Huff
    August 1, 2018 at 12:47 PM (3 weeks ago)
    Love that this is such an easy no cook meal! So perfect for summer with all the zucchini around.
    Reply
    • Marisa
      August 1, 2018 at 6:42 PM (3 weeks ago)
      Yes. No cook is the goal for most of this month in my house! Reply
  2. Neli Howard
    August 1, 2018 at 12:56 PM (3 weeks ago)
    yessss! This is the perfect recipe for me. Looks VERY tasty! I'm sure these tastes are amazing! So YUMMY!
    Reply
    • Marisa
      August 1, 2018 at 6:41 PM (3 weeks ago)
      Thanks so much! I love how this one turned out :) Reply
    • Marisa
      August 1, 2018 at 6:40 PM (3 weeks ago)
      It always feels so good to eat your greens! Reply
  3. Iryna
    August 1, 2018 at 1:05 PM (3 weeks ago)
    I have a spiralizer, but I've never used it. Time to fix this. My kids are obsessed with anything pesto, so I might give this a try.
    Reply
    • Marisa
      August 1, 2018 at 6:40 PM (3 weeks ago)
      Kids LOVE spiralizing vegetables. I bet they'd have fun helping you break it in! Reply
  4. Nancy | Flavorpalooza.com
    August 1, 2018 at 1:18 PM (3 weeks ago)
    Perfect summer recipe. Keep the oven off. Love pesto. And we're swimming in zucchini right now! Thank you!
    Reply
    • Marisa
      August 1, 2018 at 6:39 PM (3 weeks ago)
      Yes. Zucchini is everywhere right now! Reply
  5. Jill
    August 1, 2018 at 1:30 PM (3 weeks ago)
    This looks like perfect summer meal! So fresh and healthy!
    Reply
    • Marisa
      August 1, 2018 at 6:18 PM (3 weeks ago)
      I love it for a light meal with some shrimp added! Reply

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