Vegetarian Basil-Pesto Zucchini Noodle Salad
Bright, herby, and refreshingly light, this zucchini noodle salad is the kind of dish that makes you forget you're eating something genuinely good for you. Spiralized zucchini stands in for pasta beautifully, and the trick of salting and squeezing out the excess moisture means your noodles stay pleasantly firm rather than turning into a soggy mess. The pesto comes together in a blender with fresh basil, parsley, garlic, and a generous hit of lemon juice and zest — no cheese, no nuts, just clean, vivid flavor that coats every strand. Kalamata olives and crisp English cucumber round out the salad with briny depth and cool crunch. Everything here is straightforwardly plant-based, so there's no need to swap or substitute a single ingredient to keep it meat-free. A finishing drizzle of olive oil and a handful of torn basil leaves take it from weeknight easy to genuinely impressive. Serve it immediately while the pesto is still glossy and the noodles have just the right bite.
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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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