If you’re on the hunt for a vibrant, fresh, and utterly delicious dish to brighten up any meal, this Pesto Pasta Salad with Zucchini and Basil Recipe is exactly what you need. It’s a perfect harmony of tender spiral pasta coated in a fragrant, homemade basil pesto, mingling beautifully with crisp zucchini and yellow squash slices. Every bite bursts with layers of flavor and texture—from the crunchy toasted pine nuts to the zesty lemon juice and the subtle warmth of freshly ground pepper. This salad doesn’t just taste amazing; it’s a feast for the eyes and an effortless way to bring seasonal freshness to your table.
Ingredients You’ll Need
Gathering your ingredients for this salad is refreshingly simple, yet each component brings something truly special. From the spiral pasta that soaks up the pesto perfectly to the garden-fresh zucchini and basil that give the dish its bright, aromatic soul—these essentials come together to create an unforgettable flavor profile.
- 12 ounces spiral pasta (cellentani or fusilli): The twists are perfect for holding onto that luscious pesto sauce in every forkful.
- ¾ cup reserved pasta water: A secret trick to loosen the pesto and help it cling beautifully to the pasta.
- 2 small zucchini, thinly sliced: Adds crisp, fresh texture and a mild sweetness that complements the herbaceous pesto.
- 1 small yellow squash, thinly sliced: Provides color contrast and balances the flavors with its gentle earthiness.
- 1 tablespoon fresh lemon juice: Brings a bright, tangy lift that cuts through the richness of the pesto.
- 1 teaspoon sea salt: Enhances all the other flavors naturally without overwhelming them.
- Freshly ground black pepper: Offers a subtle warming spice that wakes up the palate.
- ¼ cup toasted pine nuts (plus ½ cup for the pesto and topping): Nutty and crunchy bits that add delightful texture and depth.
- ½ cup fresh basil leaves (plus 2 cups for the pesto): The star herb that delivers the bright, aromatic backbone of this recipe.
- Red pepper flakes (optional): For those who love a gentle kick of heat to contrast with the salad’s freshness.
- 2 tablespoons fresh lemon juice (for pesto): Enhances the pesto’s zing and helps preserve its vibrant green color.
- 1 small garlic clove: Infuses a subtle punch that rounds out the flavor of the pesto.
- ¼ teaspoon sea salt (for pesto): Seasoning that brings balance to the pesto’s rich ingredients.
- ½ cup extra-virgin olive oil: The silky base of the pesto that harmonizes all ingredients into a luscious sauce.
- ¼ cup freshly grated Parmesan cheese (optional): Adds a savory, umami dimension with a nice nuttiness.
How to Make Pesto Pasta Salad with Zucchini and Basil Recipe
Step 1: Make the Pesto Sauce
Begin by combining pine nuts, fresh lemon juice, garlic, salt, and pepper in a food processor. Pulse until everything is finely chopped. Then add the basil leaves and pulse again just until incorporated. With the processor running, slowly drizzle in the olive oil until the sauce is creamy and well-blended. If you love that authentic Parmesan punch, add the cheese now and pulse briefly to mix. This fresh pesto is the magic that ties everything together.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Toss in your spiral pasta and cook it just a bit beyond al dente for that perfect tender-yet-chewy texture. Before you drain the pasta, scoop out ¾ cup of the starchy pasta water and set it aside; this will help loosen the pesto later. Drain the pasta and give it a light toss with olive oil to prevent any sticking, then spread it out on a baking sheet to cool down quickly.
Step 3: Prepare the Vegetables
While the pasta cools, thinly slice the zucchini and yellow squash. These veggies should remain crisp and fresh, adding a beautiful textural contrast when combined with the tender pasta and creamy pesto. Keep them raw to maintain their delightful snap and color.
Step 4: Combine Everything
Once your pasta has cooled to room temperature, transfer it into a large bowl. Add the homemade pesto, zucchini, yellow squash, fresh lemon juice, and reserved pasta water. Toss gently but thoroughly to coat every strand and slice with that vibrant green pesto sauce. Season generously with salt and freshly ground black pepper to suit your taste.
Step 5: Finish with Toppings
To take your Pesto Pasta Salad with Zucchini and Basil Recipe to the next level, sprinkle toasted pine nuts and extra fresh basil leaves on top right before serving. If you enjoy a hint of heat, a pinch of red pepper flakes adds an exciting little surprise that awakens the other flavors beautifully.
How to Serve Pesto Pasta Salad with Zucchini and Basil Recipe
Garnishes
Fresh garnishes bring an inviting flair to this salad. A few whole basil leaves tossed on top brighten the dish visually and aromatically, while toasted pine nuts add a nutty crunch that makes every bite more exciting. For extra pop, a light dusting of Parmesan cheese is always a welcome addition.
Side Dishes
This pesto pasta salad pairs wonderfully with a crisp green salad or grilled vegetables for a light, balanced meal. For heartier options, try serving it alongside grilled chicken or fish, where the freshness of the salad provides a lovely counterpoint to smoky, savory proteins.
Creative Ways to Present
Want to impress your guests? Serve this salad in individual mason jars for a charming picnic-style presentation, or arrange it on a vibrant platter with basil sprigs and lemon wedges around the edges. You can even stuff it into hollowed-out tomatoes or bell peppers for a fun, colorful appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Pesto Pasta Salad with Zucchini and Basil Recipe, store them in an airtight container in the refrigerator. It will keep fresh for up to 3 days. Keep in mind the pasta may absorb some dressing overnight, so a quick stir before serving helps revive the texture.
Freezing
Because this salad features fresh vegetables and pesto, freezing is not recommended as it can alter the texture and flavor, making the zucchini soggy and the basil dull. It’s best enjoyed fresh or within a few days of preparation.
Reheating
This salad is fantastic served cold or at room temperature. If you prefer it slightly warm, gently toss it on low heat just until warmed through, but avoid high heat to keep the fresh zucchini crisp and the basil bright.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto has that unbeatable freshness, a good-quality store-bought pesto can work nicely in a pinch and still deliver plenty of flavor to your pasta salad.
Is it okay to substitute pine nuts with another nut?
Yes, toasted walnuts, almonds, or even cashews can be used if pine nuts are hard to find or if you’re looking for a different flavor twist. Just make sure to toast them lightly for the best taste and crunch.
Can I make this salad vegan?
To keep things vegan, simply skip the Parmesan cheese or use a plant-based alternative. The salad remains flavorful and satisfying without dairy.
What pasta shapes work best in pesto pasta salad?
Twisty shapes like fusilli, cellentani, or rotini are ideal because they catch the pesto sauce beautifully, ensuring every bite is full of flavor.
How do I prevent the zucchini from turning soggy?
Slice the zucchini thinly and add it fresh right before serving. Keeping the salad chilled helps maintain the crispness, and avoid pre-mixing too far in advance if possible.
Final Thoughts
This Pesto Pasta Salad with Zucchini and Basil Recipe is one of those dishes that never fails to impress—easy to make, bursting with freshness, and packed with flavor and texture. Whenever I prepare it, it feels like sharing a little sunshine on a plate with friends and family. I truly hope you give it a try because it’s the kind of recipe that quickly becomes a beloved staple in your kitchen rotation. Enjoy every bright, vibrant bite!
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Pesto Pasta Salad with Zucchini and Basil Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Pesto Pasta Salad featuring spiral pasta, fresh zucchini and yellow squash, tossed in a homemade basil pine nut pesto. This easy-to-make dish combines the richness of pesto with fresh vegetables, perfect for a light lunch or a side dish for any meal.
Ingredients
Pasta and Vegetables
- 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
Pesto
- ¼ 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)
Toppings
- ¼ cup toasted pine nuts
- Fresh basil leaves, for garnish
- Red pepper flakes (optional)
Instructions
- Prepare the Pesto: In a food processor, combine ¼ cup toasted pine nuts, 2 tablespoons fresh lemon juice, 1 small garlic clove, ¼ teaspoon sea salt, and freshly ground black pepper. Pulse until finely chopped. Add 2 cups fresh basil leaves and pulse again. With the processor running, slowly drizzle in ½ cup extra-virgin olive oil until the mixture is well combined. Add ¼ cup freshly grated Parmesan cheese if using, and pulse briefly to incorporate.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook 12 ounces spiral pasta according to package directions, cooking slightly past al dente for best texture. Before draining, reserve ¾ cup of the pasta water to use later in the salad.
- Cool the Pasta: Drain the pasta and toss it with a little olive oil to prevent sticking. Spread the pasta evenly on a baking sheet and let it cool completely.
- Combine Salad Ingredients: Once the pasta is cooled, place it in a large bowl. Add the prepared pesto, thinly sliced zucchini and yellow squash, 1 tablespoon fresh lemon juice, reserved pasta water, and season with 1 teaspoon sea salt and freshly ground black pepper to taste. Toss everything gently until well combined.
- Garnish and Serve: Top the pasta salad with an additional ¼ cup toasted pine nuts, fresh basil leaves, and a pinch of red pepper flakes if desired for a spicy kick. Serve immediately or chill before serving for enhanced flavor.
Notes
- Use toasted pine nuts for a deeper, nuttier flavor in the pesto and as a garnish.
- For a vegetarian option, omit Parmesan cheese or use a vegetarian-friendly hard cheese.
- The pasta can be cooked a day ahead and refrigerated to save time.
- Adjust the red pepper flakes to your spice preference or omit for a milder salad.
- Leftovers keep well refrigerated for up to 2 days; toss with a little extra olive oil before serving to refresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
