Gut Friendly 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, keeping things easy on digestion while still delivering that satisfying, twirl-on-a-fork experience. The homemade pesto blends fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil into a vivid green sauce that coats every noodle beautifully — no jarred versions with mystery additives needed. Salting the zucchini first and pressing out the excess moisture is a small but crucial step that keeps the salad from turning watery, so the pesto clings rather than pools at the bottom of the bowl. Kalamata olives and crisp English cucumber round out the texture and add a briny, cooling contrast to the herbaceous dressing. Everything comes together in one big toss, making this an ideal option when you want something nourishing that doesn't require standing over a stove. Finish it with torn basil and a drizzle of olive oil and it looks as good as it tastes.
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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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