Oats Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that looks like it took serious effort but comes together with just a food processor and a spiralizer. The star is a vibrant homemade pesto built from fresh basil, parsley, garlic, and lemon — no store-bought shortcuts needed, which means you know exactly what's in every bite. Spiralized zucchini stands in beautifully for traditional pasta, and the salting-and-squeezing step is the secret to keeping everything from turning watery and limp. Kalamata olives and crisp English cucumber round out the salad with briny, cool contrast that makes each forkful interesting. Every single ingredient here is naturally grain-free, so there's zero concern about hidden oat derivatives sneaking in through a sauce packet or pre-made dressing. It's the kind of recipe that works just as well for a casual weeknight dinner as it does for a summer gathering where you want to impress without breaking a sweat. Finish it with torn basil and a drizzle of good olive oil and it looks genuinely stunning on the table.
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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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