Spice Free Basil-Pesto Zucchini Noodle Salad
Fresh, vibrant, and completely free of any hot peppers, dried chiles, or warming spice blends, this zucchini noodle salad is a brilliant option for anyone who needs to keep heat and pungent seasonings off the table. The pesto is built entirely from fresh basil, parsley, garlic, lemon juice, and good olive oil — nothing hidden, nothing that will sneak in unexpected heat. Spiralized zucchini stands in for pasta beautifully, and the quick salting step draws out excess moisture so the noodles stay pleasantly firm rather than watery when tossed. Kalamata olives and crisp English cucumber round out the bowl with briny, cool contrast that makes every bite feel refreshing. The bright green pesto clings to every ribbon of zucchini, delivering herby, citrusy flavor that is bold without relying on a single spice. It comes together in one food processor and a large mixing bowl, so cleanup is minimal and the whole process feels genuinely effortless. Serve it immediately for the best texture, or keep the pesto separate until you're ready to eat.
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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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