When summer arrives, there’s nothing better than a light, vibrant dish that’s both nutritious and bursting with flavor. This Zesty Pesto Zucchini Noodle Salad is the perfect answer—a refreshing, low-carb alternative to traditional pasta salads that doesn’t skimp on taste. Spiralized zucchini noodles (or “zoodles”) take center stage, tossed in a bright, herbaceous pesto made with fresh basil, garlic, pine nuts, and Parmesan. The result is a crisp, flavorful salad that’s ready in minutes, making it ideal for weeknight dinners, picnics, or al fresco entertaining.

What sets this dish apart is its versatility and ease of preparation. Unlike heavy pasta salads, this zucchini noodle version feels light yet satisfying, with a texture that’s both crunchy and tender. The homemade pesto adds a zesty punch, while optional add-ins like cherry tomatoes, toasted pine nuts, or grilled shrimp can elevate it into a full meal. Plus, it’s naturally gluten-free, keto-friendly, and packed with vitamins, making it a hit with health-conscious eaters. Whether you’re looking for a quick lunch, a vibrant side, or a show-stopping potluck dish, this zesty pesto zucchini noodle salad delivers every time.

What Makes “Zesty Pesto Zucchini Noodle Salad” Special?

This salad stands out for its bright, fresh flavors and effortless preparation. The combination of raw zucchini noodles and vibrant pesto creates a dish that’s both light and satisfying, perfect for hot summer days when you want to avoid turning on the oven. Unlike traditional pasta salads, this version is low in carbs but high in nutrients, thanks to the zucchini’s fiber and vitamin content. The pesto—packed with basil, garlic, and Parmesan—adds a rich, savory depth, while a squeeze of lemon juice keeps it zesty and refreshing. Customizable with proteins like shrimp or chickpeas, this salad is as versatile as it is delicious.

Zesty Pesto Zucchini Noodle Salad Recipe: A Refreshing Low-Carb Delight

Recipe by Jamie Erin

Servings

servings

Prep time

minutes

Cooking time

minute

Calories

220

kcal

Ingredients for Zesty Pesto Zucchini Noodle Salad Recipe

4 medium zucchinis, spiralized (about 4 cups zoodles)
2 cups fresh basil leaves, packed
2 cloves garlic
⅓ cup extra-virgin olive oil
¼ cup toasted pine nuts (or walnuts for a budget-friendly option)
¼ cup grated Parmesan cheese (omit for vegan version)
1 tbsp lemon juice
½ tsp salt, plus more to taste
¼ tsp black pepper
1 cup cherry tomatoes, halved (optional)
2 tbsp toasted pine nuts (for garnish)

Directions

Step 1: Prepare the Zucchini Noodles
Using a spiralizer, mandoline, or julienne peeler, cut the zucchinis into thin, noodle-like strands. If you don’t have a spiralizer, a vegetable peeler can create ribbon-like noodles. Place the zoodles in a colander, sprinkle with a pinch of salt, and let them drain for 10 minutes to remove excess moisture. Pat dry with a paper towel to prevent a watery salad.
Step 2: Make the Zesty Pesto
In a food processor, combine the basil, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Taste and adjust seasoning, adding more lemon or salt if needed.
Step 3: Toss the Salad
In a large bowl, combine the zucchini noodles and pesto, tossing gently until evenly coated. Fold in the cherry tomatoes (if using) and garnish with extra pine nuts and basil leaves. For a warmer version, sauté the zoodles in a skillet with 1 tbsp olive oil for 1–2 minutes before adding the pesto.
Step 4: Serve Immediately
This salad is best enjoyed fresh but can be refrigerated for up to 2 hours. If making ahead, store the pesto and zoodles separately to prevent sogginess.

What to Serve with Zesty Pesto Zucchini Noodle Salad

Grilled proteins: Chicken, shrimp, or salmon 10.
Crusty bread: For soaking up extra pesto.
A crisp white wine: Sauvignon Blanc or Pinot Grigio.
Other summer salads: Caprese or a simple green salad.

Nutrition Info (Per Serving)

Calories: 220
Protein: 5g
Carbs: 10g
Fiber: 3g
Fat: 18g (healthy fats from olive oil and nuts)
Vitamin C: 40% DV
Calcium: 15% DV

Final Thoughts

This zesty pesto zucchini noodle salad is a celebration of summer’s freshest flavors—crisp zucchini, aromatic basil, and rich, garlicky pesto. It’s a quick, healthy, and customizable dish that works as a side or main course. Whether you’re meal-prepping for the week or hosting a backyard BBQ, this salad is sure to impress. Give it a try, and you might just find yourself craving zoodles all season long!