Fresh Zucchini Pesto Pasta Salad
A refreshing and flavorful pasta salad made with fresh zucchini and homemade pesto, perfect for summer gatherings.
Equipment
- 1 Large pot for boiling pasta
- 1 food processor for making pesto
- 1 Large mixing bowl for combining ingredients
Ingredients
Pasta Salad
- 8 oz bowtie pasta
- 2 medium zucchini thinly sliced
- 1 cup cherry tomatoes halved
Pesto Sauce
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside to cool.
- While the pasta is cooking, thinly slice the zucchini and halve the cherry tomatoes. Set aside.
Make the Pesto
- In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, and lemon juice. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
Combine Ingredients
- In a large mixing bowl, combine the cooked pasta and pesto. Toss until the pasta is evenly coated.
- Gently fold in the sliced zucchini and cherry tomatoes.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Serving
- Garnish with extra Parmesan cheese and fresh basil leaves if desired. Serve as a side or main dish.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the pesto.
Notes
Pro Tips: Choose medium-sized zucchini for the best flavor and texture. Ingredient Substitutions: Use spinach instead of basil, walnuts instead of pine nuts. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Store in a fridge for up to 3 days. Make-Ahead Tips: Prepare the pesto ahead and store in the refrigerator.