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In the realm of summer recipes, Zucchini Pesto Pasta Salad stands out as a vibrant, fresh, and satisfying option. This dish combines the wholesome goodness of pasta with the crispness of zucchini and the aromatic flavors of homemade pesto. Ideal for picnics, potlucks, or a light weeknight dinner, this salad not only pleases the palate but also brings a burst of color to your table. The juxtaposition of tender pasta, crunchy vegetables, and zesty pesto makes for a dish that is not only delicious but also visually appealing.

Zucchini Pesto Pasta Salad

Discover the vibrant flavors of summer with Zucchini Pesto Pasta Salad! This refreshing dish combines tender pasta, crisp zucchini, and homemade pesto for a perfect picnic or potluck treat. Learn to select the best pasta, prepare zucchini, and craft creamy pesto that takes this salad to the next level. Packed with nutrients and easy to assemble, it’s an ideal choice for light dining. Bring a burst of color and taste to your table this season!
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Ingredients
  

8 oz (225 g) pasta (fusilli or penne recommended)

2 medium zucchinis, either spiralized or thinly sliced

1 cup cherry tomatoes, halved

½ cup fresh basil leaves, tightly packed

¼ cup pine nuts (or substitute with walnuts)

3 tablespoons nutritional yeast (optional for a cheesy flavor)

2 cloves garlic, minced

½ cup extra virgin olive oil

Juice of 1 lemon

Salt and pepper, to taste

Optional toppings: grated parmesan cheese, extra basil leaves, or fresh microgreens

Instructions
 

Cook the Pasta:

    In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set the pasta aside in a large mixing bowl.

      Prepare the Zucchini:

        If using a spiralizer, turn the zucchinis into noodles. If slicing, aim for thin rounds or half-moons for better texture. Lightly sprinkle the zucchini with salt and allow it to sit for about 10 minutes to draw out excess moisture. Afterward, pat the zucchini dry with a paper towel to remove any remaining moisture.

          Make the Pesto:

            In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, and nutritional yeast (if using). Pulse the mixture until it’s roughly chopped. With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. Add in the lemon juice, and season with salt and pepper to taste. If the consistency is too thick, you can add more olive oil gradually until desired.

              Mix the Salad:

                In the bowl with the cooled pasta, add the prepared zucchini and halved cherry tomatoes. Spoon the creamy pesto over the mixture and gently toss everything together until all the ingredients are well-coated with the pesto.

                  Chill and Serve:

                    To enhance the flavors, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. Before plating, give the pasta salad a final toss, and garnish with your choice of optional toppings, such as grated parmesan cheese, additional basil leaves, or vibrant microgreens.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4