Spring Zoodle Salad with Pesto

Name: Spring Zoodle Salad with Pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 medium zucchinis, spiralized into noodles; 1 cup cherry tomatoes, halved; 1 cup fresh spinach leaves; 1/2 cup bell pepper, diced; 1/4 cup red onion, thinly sliced; 2 cups fresh basil leaves; 1/2 cup grated Parmesan cheese; 1/3 cup pine nuts; 2 cloves garlic; 1/2 cup extra virgin olive oil; Salt and pepper to taste

Highlighted under: Light & Fresh Recipes

I absolutely love making this Spring Zoodle Salad with Pesto, especially during the warmer months when fresh veggies are at their peak. The vibrant colors and crisp textures of zucchini noodles tossed in a homemade basil pesto create a dish that is not only refreshing but also packed with flavor. It’s the perfect way to embrace seasonal ingredients, and I find that it’s always a hit at gatherings. Plus, it takes less than 30 minutes to whip up, making it my go-to for quick and healthy meals.

Created by

Anna Johnson

Last updated on 2026-02-05T14:53:27.121Z

Sharing this Spring Zoodle Salad with Pesto with my friends is one of my favorite culinary joys. Each ingredient sings with freshness, especially the zoodles that absorb the rich, nutty flavor of the pesto beautifully. One time, I experimented by adding roasted cherry tomatoes, and it took the dish to a whole new level!

When making the pesto, I suggest using freshly grated Parmesan and good-quality olive oil. These small details make all the difference in flavor. Trust me, spending those extra minutes on homemade pesto rather than store-bought is worth it!

Why You'll Love This Recipe
Light and refreshing, perfect for springtime meals
Easy to customize with your favorite seasonal vegetables
Packed with nutrients and flavor while being low in calories

Understanding Zucchini Noodles

Zucchini noodles, or zoodles, are a fantastic low-carb alternative to traditional pasta. When spiralizing the zucchinis, aim for medium-sized ones, as they provide the best balance of texture and moisture. Too large, and they may become watery; too small, and you’ll lose that satisfying crunch. While cooking, keep an eye on the zoodles—they should turn bright green and soften slightly, but not lose all their firmness. A quick sauté of just 3-5 minutes on medium heat is perfect for achieving this balance.

One of the challenges with zoodles is their tendency to release moisture. To combat this, after cooking, consider placing the zoodles on a clean kitchen towel to absorb excess water. This way, when you combine them with the pesto, you won’t end up with a soggy salad. Getting that right is key to maintaining a pleasant texture.

Mastering the Pesto

Creating a flavorful pesto is all about the quality of your ingredients. Fresh basil is essential; its vibrant flavor provides the dish with that fresh spring essence. I recommend using a good-quality extra virgin olive oil, as it will contribute richness and depth to the pesto. When blending, the process should take no more than a few minutes—just enough to blend until smooth and glossy. If the pesto seems too thick, you can add a touch more oil or a splash of water to reach your desired consistency.

Taste is crucial while making pesto. After blending, take a moment to adjust the salt and pepper, which can significantly elevate the flavors. If you're feeling adventurous or want to cater to specific dietary needs, you can also experiment by swapping out pine nuts for walnuts or using nutritional yeast instead of cheese for a vegan version. These small changes still yield a delicious sauce that complements the zoodles beautifully.

Serving and Storing Tips

This Spring Zoodle Salad is best enjoyed immediately to fully appreciate its fresh flavors and textures. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. Keep in mind that the zoodles will continue to release moisture, so it’s ideal to add the pesto just before serving to maintain that vibrant taste. For a make-ahead option, prep the zoodles and pesto separately; mixing them together right before mealtime is a great way to ensure optimal freshness.

If you want to elevate your salad further, consider adding a protein component. Grilled chicken or shrimp pairs wonderfully with this dish. You could also introduce additional seasonal vegetables, like asparagus or snap peas, for more color and texture. This versatility allows you to adapt the recipe based on your preferences or what's available at your local market.

Ingredients

Gather these fresh ingredients for a vibrant and tasty salad.

For the Salad

4 medium zucchinis, spiralized into noodles
1 cup cherry tomatoes, halved
1 cup fresh spinach leaves
1/2 cup bell pepper, diced
1/4 cup red onion, thinly sliced

For the Pesto

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
2 cloves garlic
1/2 cup extra virgin olive oil
Salt and pepper to taste

Combine the ingredients and enjoy a fresh burst of flavors!

Instructions

Follow these simple steps to create a delicious Spring Zoodle Salad with Pesto.

Prepare the Pesto

In a food processor, combine the basil leaves, grated Parmesan cheese, pine nuts, garlic, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Taste and adjust the seasoning as needed.

Cook the Zoodles

In a large skillet over medium heat, add a drizzle of olive oil. Add the zucchini noodles and cook for about 3-5 minutes, just until they begin to soften. Avoid overcooking to keep them crunchy.

Combine Ingredients

In a large bowl, mix the cooked zoodles with the spinach, cherry tomatoes, bell pepper, and red onion. Drizzle with the prepared pesto and toss until everything is evenly coated.

Serve

Transfer the salad to a serving bowl or plate, and enjoy this fresh and zesty Spring Zoodle Salad with Pesto right away!

For best results, serve immediately and enjoy the fresh flavors!

Pro Tips

Feel free to add different vegetables or proteins, such as grilled chicken or chickpeas, to enhance the meal. Leftover pesto can also be stored in the fridge for up to a week.

Pesto Variations

While basil is the star in traditional pesto, feel free to get creative! You can incorporate leafy greens like spinach or arugula for an extra nutrient boost. These alternatives will change the flavor profile slightly but maintain the vibrant green hue of the sauce. If you're looking for a nut-free option, try sunflower seeds for a similar texture without allergens.

Another interesting twist is to add citrus. A squeeze of lemon juice not only brightens the pesto but also adds a refreshing zing that complements the fresh veggies in this salad. Just remember to balance the acidity with your other ingredients, so that the flavor remains harmonious.

Troubleshooting Common Issues

If your pesto turns out too bitter, it's often due to over-processing the basil or using older leaves. Ensure that your basil is fresh and try pulsing the ingredients just enough to blend without becoming overly fine. If you find your zoodles too soft, next time reduce the cooking time and keep a close watch—just until they begin to turn tender is ideal.

For those who struggle with keeping the zoodles separate and not clumping, here’s a tip: after spiralizing the zucchinis, sprinkle them lightly with salt and let them sit for about 10 minutes. This draws out some moisture and helps to prevent the noodles from sticking together during cooking. Remember that sushi rolling mats can also be helpful for easy tossing and combining without crushing the ingredients.

Serving Suggestions

To amplify the presentation of your Spring Zoodle Salad, consider garnishing with toasted pine nuts and a sprinkle of freshly grated Parmesan cheese right before serving. This not only adds visual appeal but also a satisfying crunch that contrasts with the smooth pesto. You can also drizzle a little extra olive oil or a splash of balsamic vinegar for added flavor layers.

If you're moving this dish to a potluck or serving it at a picnic, consider packing each component separately and mixing them on-site. This keeps everything fresh and visually appealing while ensuring the salad doesn’t become soggy during transport. The vibrant colors of the ingredients will make for an eye-catching centerpiece!

Questions About Recipes

→ Can I use store-bought pesto?

Yes, but homemade pesto has a fresher taste that enhances the overall flavor of the salad.

→ How do I spiralize zucchini?

You can use a spiralizer, a julienne peeler, or even a box grater to create noodles from zucchini.

→ Is this salad suitable for meal prep?

Absolutely! You can prepare the components ahead of time and mix them just before serving to retain freshness.

→ Can I substitute the nuts in the pesto?

Yes, you can use walnuts, almonds, or even sunflower seeds for a different flavor. Just make sure to adjust the amount to your liking.