There is nothing quite like a freshly made Pesto Pasta Salad with Zucchini and Basil Recipe to brighten up your meal rotation. This vibrant dish blends perfectly al dente spiral pasta with the crisp, slightly sweet bites of zucchini and yellow squash, all tossed in a homemade basil pesto bursting with bright lemon and rich pine nut flavors. It’s refreshing yet satisfying, easy enough to whip up on a weeknight but elegant enough to serve to guests. Whether you’re craving a light lunch or a colorful side for your dinner table, this salad promises a delightful harmony of tastes and textures that will keep you coming back for more.
Ingredients You’ll Need
The magic behind this Pesto Pasta Salad with Zucchini and Basil Recipe lies in a handful of wonderfully fresh, simple ingredients. Each one plays a crucial role, from the tender pasta providing a perfect base to the pesto’s aromatic basil and toasted pine nuts giving it a rich, nutty punch. The zucchini and squash add a lovely crunch and freshness that balances the dish beautifully.
- 12 ounces spiral pasta: Cellentani or fusilli work best for capturing the pesto in every twist.
- ¾ cup reserved pasta water: This starchy water helps the pesto cling to the pasta and keeps the salad silky.
- 2 small zucchini, thinly sliced: Adds a crisp, mild sweetness and wonderful texture contrast.
- 1 small yellow squash, thinly sliced: Complements the zucchini with a delicate flavor and vibrant color.
- 1 tablespoon fresh lemon juice: Brightens the salad and lifts the pesto’s savory notes.
- 1 teaspoon sea salt: Essential for seasoning and amplifying the natural flavors.
- Freshly ground black pepper: Adds just the right amount of gentle heat and depth.
- ¼ cup toasted pine nuts: Provides toasty crunch and nutty richness.
- ½ cup fresh basil leaves: The star herb that gives this pesto its unmistakably fresh and fragrant character.
- Red pepper flakes (optional): A touch of spice for those who like a hint of heat.
- ½ cup extra-virgin olive oil: Creates the silky base that carries the pesto’s flavors.
- 1 small garlic clove: Adds a subtle, savory kick without overpowering the basil.
- ¼ cup freshly grated Parmesan cheese (optional): For a savory, umami boost that rounds out the pesto beautifully.
How to Make Pesto Pasta Salad with Zucchini and Basil Recipe
Step 1: Whip up the pesto
Start by combining toasted pine nuts, fresh lemon juice, garlic, sea salt, and freshly ground black pepper in your food processor. Pulse until the mixture is finely chopped, then add in the fresh basil leaves and pulse again until everything is well combined. With the processor running, slowly drizzle in the extra-virgin olive oil to create that luscious, smooth pesto sauce. For an extra indulgent layer of flavor, toss in the Parmesan cheese and pulse just briefly to incorporate it evenly.
Step 2: Cook the pasta
Bring a large pot of salted water to a boil and cook your spiral pasta just past al dente according to the package instructions. Don’t forget to reserve ¾ cup of the pasta water before draining — this slightly starchy water is a secret weapon to keep your salad vibrant and help the pesto cling beautifully to the noodles.
Step 3: Cool the pasta
Drain the pasta and toss it lightly with a splash of olive oil to keep it from sticking together. Then spread it out on a baking sheet so it can cool quickly and evenly — this prevents the pasta from steaming and getting mushy once mixed with the pesto and fresh veggies.
Step 4: Combine everything
Once the pasta is cool, gently combine it in a large bowl with the homemade pesto, thinly sliced zucchini and yellow squash, fresh lemon juice, and the reserved pasta water. Adjust with sea salt and freshly ground black pepper to your taste. This step is where all the flavors mingle and the salad starts to come alive.
Step 5: Add the finishing touches
Top your Pesto Pasta Salad with Zucchini and Basil Recipe generously with extra toasted pine nuts, additional fresh basil leaves, and if you like a little heat, a sprinkle of red pepper flakes. These final accents add texture, aroma, and a punch of flavor that makes this salad absolutely memorable.
How to Serve Pesto Pasta Salad with Zucchini and Basil Recipe
Garnishes
Fresh basil leaves and an extra handful of toasted pine nuts are perfect garnishes to highlight the fresh qualities of this salad. For a touch of color and a little bite, try adding halved cherry tomatoes or a light sprinkling of lemon zest to bring out the brightness even more.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or even a simple roast vegetable platter for a complete, satisfying meal. It’s also wonderful alongside crusty bread or garlic bread if you’re looking for a more casual, comfort-food feel.
Creative Ways to Present
For a charming picnic or potluck presentation, serve this pesto pasta salad in a pretty glass bowl or layered in individual mason jars. You can also add edible flowers like basil blossoms or pansies on top for a delicate, eye-catching touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Pesto Pasta Salad with Zucchini and Basil Recipe, simply transfer them to an airtight container and refrigerate. It will keep well for up to 3 days, and the flavors actually deepen as it sits, making it a perfect next-day lunch.
Freezing
Because the salad contains fresh vegetables and pesto, freezing is not recommended, as it can affect the texture and flavor negatively. It’s best enjoyed fresh or refrigerated for a few days.
Reheating
This salad is best served cold or at room temperature, so reheating is generally unnecessary. If you prefer it slightly warm, gently toss the pasta in a pan with a small splash of olive oil before adding the fresh vegetables and pesto to keep everything fresh and vibrant.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto has a fresher, more vibrant flavor, a good-quality store-bought pesto will work in a pinch and save you some prep time.
What variations can I try with this pasta salad?
Feel free to swap the zucchini and yellow squash with other crisp vegetables like snap peas or roasted red peppers. You can also add proteins like grilled shrimp or chickpeas to make it more filling.
How do I keep the zucchini from becoming soggy?
Slicing the zucchini thinly and adding it right before serving helps keep it crisp. You could also lightly salt the slices and let them sit for 10 minutes, then pat dry to remove excess moisture.
Is this pesto pasta salad gluten-free?
It can be easily made gluten-free by using gluten-free spiral pasta. The rest of the ingredients are naturally gluten-free.
Can I make the pesto ahead of time?
Yes! You can prepare the pesto up to two days in advance and store it in an airtight container in the fridge. Just give it a good stir before using.
Final Thoughts
If you’re searching for a dish that’s fresh, flavorful, and incredibly easy to make, the Pesto Pasta Salad with Zucchini and Basil Recipe will quickly become a beloved go-to. It captures the essence of summer with every bite and brings a touch of elegance to even the simplest meal. Don’t wait to try making this vibrant salad your own—it’s truly a game changer in pasta salads and an absolute delight to eat.
Print
Pesto Pasta Salad with Zucchini and Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing and vibrant Pesto Pasta Salad made with spiral pasta, fresh zucchini, yellow squash, and a homemade basil pesto. This dish combines tender pasta with a zesty, nutty pesto and crisp vegetables, making it perfect for a light lunch or a side dish at your next gathering.
Ingredients
For the Pasta Salad
- 12 ounces spiral pasta (like cellentani or fusilli)
- ¾ cup reserved pasta water
- 2 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves
- Red pepper flakes (optional)
For the Pesto
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 cups fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions
- Make the Pesto: Combine toasted pine nuts, fresh lemon juice, garlic, sea salt, and freshly ground black pepper in a food processor. Pulse until the ingredients are finely chopped. Add the fresh basil leaves and pulse again. With the food processor running, slowly drizzle in the extra-virgin olive oil until the mixture is smooth and well combined. Optionally, add freshly grated Parmesan cheese and pulse briefly to incorporate.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spiral pasta and cook according to the package directions, cooking slightly past al dente for a tender texture. Before draining, reserve ¾ cup of the pasta cooking water for later use.
- Drain and Cool Pasta: Drain the cooked pasta and toss it with a little olive oil to prevent sticking. Spread the pasta out evenly on a baking sheet to cool down to room temperature, which helps it absorb the pesto better.
- Combine Salad Ingredients: Once the pasta has cooled, place it in a large mixing bowl. Add the prepared pesto, thinly sliced zucchini, yellow squash, 1 tablespoon fresh lemon juice, and the reserved pasta water. Toss gently to combine all ingredients evenly. Season with additional sea salt and freshly ground black pepper to taste.
- Serve and Garnish: Transfer the pasta salad to a serving dish. Top with an extra sprinkle of toasted pine nuts, fresh basil leaves, and a pinch of red pepper flakes, if desired, for a subtle heat and extra flavor.
Notes
- Cook the pasta slightly beyond al dente to ensure it absorbs the dressing better without becoming mushy.
- Cooling the pasta on a baking sheet helps prevent clumping and allows it to mix evenly with pesto.
- To make this dish vegan, omit the Parmesan cheese or substitute with a vegan alternative.
- Toast the pine nuts lightly in a dry skillet over medium heat until golden and fragrant for enhanced flavor.
- Red pepper flakes add a nice heat but are optional based on your spice preference.
