Gluten Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that makes you forget you're not eating pasta — in the best possible way. Spiralized zucchini stands in beautifully for traditional noodles, and a quick salting step draws out excess moisture so the pesto actually clings instead of sliding off into a puddle. The pesto itself is blended fresh from basil, parsley, garlic, lemon juice, and olive oil — no store-bought jar needed, and no hidden wheat or grain-based fillers to worry about. Kalamata olives and crisp English cucumber round out the salad with briny, cool contrast that keeps every bite interesting. Everything comes together in one bowl with minimal cleanup, making it an easy win for a weeknight dinner or a make-an-impression lunch. A final drizzle of olive oil and torn fresh basil on top takes it from simple to genuinely stunning on the plate.
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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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