Garden Zoodle Pesto Salad

There’s something truly magical about summer days filled with sunshine, laughter, and the aroma of fresh basil wafting through the air. Picture this: a vibrant Garden Zoodle Pesto Salad that not only tantalizes your taste buds but also makes you feel like a culinary genius as you twirl those zoodles around your fork. Corn and Avocado Pasta Salad It’s like a party in your mouth with flavors so fresh, they practically dance off the plate! This dish is perfect for those lazy afternoons when you want to impress friends without spending all day in the kitchen.

Now, let me take you back to that fateful picnic last summer when I showed up with this stunning salad, and my friends were ready to crown me the Zoodle Queen. With each bite, they were raving about how deliciously refreshing it was. The bright green pesto contrasted beautifully with the colorful garden veggies, making it not just a feast for the palate but also for the eyes. Whether it’s a backyard barbecue or a light lunch on your patio, this salad will leave everyone wanting more, and trust me, there’s nothing like watching your friends fight over the last serving!

I remember my best friend taking her first bite and declaring it “the most Instagrammable salad ever.” Her enthusiasm was infectious, and suddenly everyone wanted to know how to make this masterpiece.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Opt for firm zucchini; spiralize them into zoodles for that perfect pasta-like texture.
• Fresh Basil: Use vibrant green basil leaves for an aromatic punch; it’s the heart of our pesto!
• Pine Nuts: Lightly toast them for extra flavor; they add a lovely crunch to the salad.
• Garlic: Fresh garlic cloves are essential; they elevate the pesto’s flavor profile significantly.
• Parmesan Cheese: Grated Parmesan brings richness and depth; don’t skimp on quality here!
• Extra Virgin Olive Oil: Use good quality oil for drizzling; it enhances both flavor and health benefits.
• Cherry Tomatoes: Choose ripe ones for juiciness; their sweetness balances out the savory elements. Sweet Chili Halloumi Wraps.
• Spinach Leaves: Fresh spinach adds color and nutrients; it’s like adding leafy confetti!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Zoodles: Start by spiralizing your zucchini into zoodles using a spiralizer or julienne peeler. Aim for long strands that resemble spaghetti.

Create Your Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, grated Parmesan cheese, and extra virgin olive oil. Pulse until smooth and creamy.

Combine Ingredients: In a large bowl, toss your zoodles with fresh spinach leaves and halved cherry tomatoes. Flavorful Greek Chicken Bowl Make sure everything is well mixed.

Add Pesto Sauce: Drizzle your freshly made pesto over the zoodle mixture. Toss gently until every strand of zoodle is coated in that luscious green goodness.

Serve & Enjoy!: Transfer your Garden Zoodle Pesto Salad to serving plates. Feel free to garnish with additional pine nuts or Parmesan if desired before serving. For more inspiration, check out this Baked Pesto Spinach Turkey Meatballs recipe.

This Garden Zoodle Pesto Salad is not just a recipe; it’s an experience that transports you straight into summer bliss! Celebrate those sunny days with each vibrant bite, your taste buds will thank you! Tortellini Pasta Salad.

Perfecting the Cooking Process

Start by spiralizing the zucchini to create zoodles, then prepare the pesto while the zoodles drain. Toss everything together just before serving for the best texture.

Add Your Touch

Feel free to swap in other veggies like bell peppers or cherry tomatoes, or add grilled chicken for protein. Customize based on seasonal produce or your favorite flavors.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to maintain texture without turning zoodles mushy.

Sharing this dish at my last gathering was a hit! Guests couldn’t believe it was healthy, and they kept asking for more zoodles. It’s amazing how fresh flavors can brighten up any meal.

FAQ

How can I make my zoodles less watery?

Sprinkle salt on zoodles before draining them to remove excess moisture effectively.

Can I use store-bought pesto instead of homemade?

Absolutely! Store-bought pesto saves time and still delivers great flavor in your salad.

What other vegetables pair well with Garden Zoodle Pesto Salad?

Cherry tomatoes, bell peppers, and carrots add vibrant color and extra crunch to your salad.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Garden Zoodle Pesto Salad

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• Author: Samuel Cullingham
• Total Time: 15 minutes
• Yield: Serves 4

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Description

Garden Zoodle Pesto Salad is a vibrant, refreshing dish perfect for summer gatherings. This delightful salad features spiralized zucchini, fresh basil pesto, and colorful veggies, making it both visually stunning and packed with flavor. Ideal as a light lunch or a side dish for barbecues, this easy-to-make recipe will impress your friends and family while keeping things healthy.

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Ingredients

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• 2 medium zucchini (spiralized)
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (lightly toasted)
• 2 cloves garlic (minced)
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 1 cup cherry tomatoes (halved)
• 2 cups fresh spinach leaves

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Instructions

1. Spiralize the zucchini into zoodles using a spiralizer or julienne peeler.
2. In a food processor, blend basil leaves, toasted pine nuts, minced garlic, Parmesan cheese, and olive oil until smooth.
3. In a large bowl, combine zoodles with spinach and halved cherry tomatoes.
4. Drizzle pesto over the mixture and toss gently to coat.
5. Serve immediately, garnishing with extra pine nuts or Parmesan if desired.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 290
• Sugar: 3g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 10mg