Turmeric Free Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that makes you feel good about what you're eating without sacrificing any flavor. Spiralized zucchini stands in for pasta beautifully, and the homemade basil-parsley pesto — blended with fresh lemon juice, lemon zest, and good olive oil — coats every strand in vivid, garden-fresh flavor. Kalamata olives and crisp English cucumber add briny, crunchy contrast that keeps each bite interesting from start to finish. The salting-and-squeezing step for the zucchini is a small but essential move that prevents the whole bowl from turning watery, so the pesto actually clings rather than pools at the bottom. Everything here is made from whole, recognizable ingredients, which means no label-scanning for hidden spice blends or pre-mixed seasonings that could sneak in unwanted additions. It comes together quickly with just a spiralizer, a food processor, and a large bowl — no stove required. Serve it right away for the best texture, with a handful of torn basil and a final drizzle of olive oil if you want to lean into that fresh, summery finish.
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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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