Pesto Zucchini Noodle Salad topped with pine nuts and shaved parmesan

Pesto Zucchini Noodle Salad

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
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 220kcal
Author Marisa Moore


  • 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


  • Prep the zucchini: Spiralize the zucchini using the thinnest setting. Set aside in a colander.
  • Make the pesto: In a high power blender, add the spinach, basil, nuts, garlic, salt, pepper, Parmesan, and olive oil and blend until smooth.
  • 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. 


Calories: 220kcal