Barley Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and loaded with fresh flavor, this zucchini noodle salad is the kind of dish that feels indulgent without any of the heaviness. Spiralized zucchini stands in for pasta beautifully, especially once you salt and squeeze out the excess moisture — that one extra step makes all the difference between a watery mess and noodles that actually hold their own against a bold dressing. The pesto comes together in a blender with fresh basil, parsley, garlic, lemon juice, and good olive oil, producing a sauce that's vibrantly green and punchy in the best way. Kalamata olives and crisp cucumber round out the salad with briny, cool contrast that keeps every bite interesting. Since every component here is made from whole, straightforward ingredients, there's no need to scrutinize labels for hidden grain-based additives or fillers — what you see is exactly what you get. It's a fantastic make-it-now dish that comes together with minimal cooking and maximum payoff, whether you're serving it as a light lunch or a crowd-pleasing side.
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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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