Mustard Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that looks impressive but comes together with minimal effort. Spiralized zucchini stands in for pasta, giving you that satisfying tangle without any heaviness — and the homemade basil-parsley pesto is genuinely vibrant, built from fresh herbs, lemon juice, lemon zest, and good olive oil blended until silky and bright green. Salting the zucchini first and squeezing out the excess moisture is the key move here, keeping the noodles from turning watery once the pesto goes on. Kalamata olives and thin-sliced English cucumber add briny, crisp contrast that makes every forkful interesting. For anyone navigating condiment-heavy salads at restaurants or scanning store-bought dressings for hidden ingredients, making the sauce yourself from scratch means you know exactly what's in it — no surprises, no label anxiety. Finish it with torn basil and a drizzle of olive oil and it's genuinely beautiful on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!