Capsaicin Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that feels indulgent without weighing you down. The homemade pesto is built entirely from fresh basil, parsley, garlic, lemon juice, and good olive oil — no jarred shortcuts, no hidden heat, and absolutely nothing that would trigger capsaicin sensitivity. That matters more than it sounds, because store-bought pestos and pre-made dressings often sneak in chili flakes or spicy seasonings that can catch you off guard. Here, every ingredient is straightforward and easy to verify, so you can toss this together with total confidence. Salting the zucchini noodles first and squeezing out the excess moisture is the small but essential step that keeps the salad from turning watery, letting that vivid green pesto cling to every strand. Kalamata olives and thin-sliced cucumber round things out with briny, cool contrast that makes each bite feel balanced and satisfying. Finish it with torn basil and a drizzle of olive oil and it looks genuinely stunning on the table — no cooking required beyond a quick blitz in the blender.
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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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