Gelatin 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. 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 soggy bowl and something genuinely satisfying. The pesto comes together in a blender with fresh basil, parsley, garlic, lemon juice, and good olive oil, producing a sauce that's vivid green and packed with flavor. Kalamata olives and crisp cucumber round out the salad with briny, cool contrast that keeps every bite interesting. Because every single ingredient here is whole and plant-based, there's no need to scrutinize labels for hidden additives — what you see in the bowl is exactly what went into it. A final drizzle of olive oil and a scatter of torn basil right before serving makes it look as good as it tastes. This one is equally at home as a quick weeknight dinner or a showstopper side at a summer gathering.
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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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