Artificial Food Coloring Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and loaded with fresh vegetables, this zucchini noodle salad is the kind of dish that looks like it took serious effort but comes together with surprisingly little fuss. The pesto is blended entirely from scratch — fresh basil, parsley, garlic, lemon juice, and good olive oil — so you know exactly what's in every bite, with zero mystery additives or synthetic dyes hiding in a jarred sauce. That matters more than people realize, since store-bought pestos and pre-dressed salads can sneak in colorants you'd never expect. Salting the zucchini noodles first and squeezing out the excess moisture is the small but crucial step that keeps everything from turning watery, giving you noodles that actually hold onto that vivid green coating. Kalamata olives and crisp cucumber add briny, cool contrast that makes each forkful feel balanced and satisfying. A final drizzle of olive oil and torn fresh basil at the table keeps the whole thing tasting as lively as it looks. It's a genuinely gorgeous plate built from nothing but real, whole ingredients.
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Learn more →Ingredients
4 servings
For the zucchini noodles
- 4 medium zucchini (about 2 lb total)
- ¾ tsp fine sea salt, divided
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- ½ cup pitted kalamata olives, halved
- 1 cup thinly sliced english cucumber
For serving
- 2 tbsp fresh basil leaves, torn, for serving (optional)
- 1 tbsp extra-virgin olive oil, for serving (optional)
Instructions
- 1
Spiralize the zucchini into long noodles using a spiralizer, or cut into thin ribbons with a julienne peeler. Place the noodles in a colander set over the sink, toss with 1/2 tsp of the sea salt, and let stand for 10 minutes until the zucchini releases some of its moisture.
- 2
While the zucchini drains, combine the basil leaves, parsley, garlic, lemon juice, lemon zest, and 1/4 tsp sea salt in a food processor or blender. Pulse 6–8 times until the herbs are roughly chopped.
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