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- 3 medium zucchinis (spiralized into zoodles) - 1 cup cherry tomatoes, halved - 1/2 cup bell peppers, diced (any color) - 1/4 cup red onion, thinly sliced - 1 cup fresh basil leaves - 1/4 cup pine nuts, lightly toasted - 1/2 cup grated parmesan cheese (or nutritional yeast for a vegan option) - 1/2 cup olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Juice of 1 lemon - Additional pine nuts - Extra basil leaves - Lemon zest When making Pesto Zoodle Salad, fresh ingredients shine. Start with firm zucchinis. They should be medium-sized and easy to spiralize. I love using a spiralizer for this recipe because it makes long, fun zoodles. You can also use a julienne peeler if you don't have one. Next, cherry tomatoes bring a burst of sweetness. Halve them to keep their shape and add color. Any bell pepper works, so choose your favorite color. Dice them small for easy bites. Red onion gives a nice crunch and slight bite. Slice them thin for a gentle onion flavor. Now onto the pesto. Fresh basil is a must for that herbal taste. Pine nuts add a nutty crunch, and toasting them enhances their flavor. Parmesan cheese gives richness, but you can use nutritional yeast for a vegan twist. Olive oil helps blend everything smoothly, while garlic adds depth. Don't forget the salt, pepper, and lemon juice. They balance the flavors. For garnishes, I recommend extra pine nuts and basil for that fresh touch. Lemon zest is a great way to brighten up the dish. For the full recipe, check out the detailed instructions above. - Combine basil, pine nuts, parmesan, garlic, and olive oil in a food processor. - Blend until smooth and creamy, adjusting oil for desired consistency. I like to use fresh basil for the best flavor. The garlic adds a nice zing, while the parmesan gives it richness. If you want a lighter version, you can use nutritional yeast instead of cheese. Just add salt and pepper to taste, and a squeeze of lemon juice brightens it up. - Spiralize the zucchinis using a spiralizer or julienne peeler. Zoodles are a fun and healthy twist on pasta. They add crunch and freshness to the dish. If you don’t have a spiralizer, a julienne peeler works great too. Just make sure to cut the zoodles into even sizes for a uniform bite. - In a large bowl, mix zoodles, cherry tomatoes, bell peppers, and red onion. - Pour prepared pesto over the mixture and toss gently. This step is all about bringing flavors together. The zoodles pair well with sweet cherry tomatoes and colorful bell peppers. The red onion adds a nice crunch and a bit of bite. When you add the pesto, make sure to coat everything well for maximum flavor. - Let the salad sit for 10 minutes before serving. - Toss gently again and adjust seasoning if necessary. Letting the salad sit allows the flavors to blend and develop. It’s like letting a fine wine breathe! Before you serve, give it another gentle toss to ensure every zoodle is coated in that tasty pesto. If it needs a little more salt or pepper, this is the time to adjust. For the full recipe, check out the details above. Enjoy your fresh and vibrant Pesto Zoodle Salad! To make the best pesto, always use fresh basil. It gives the dish a bright and vivid taste. Avoid using dried basil, as it lacks the same flavor. Fresh lemon juice helps prevent browning in the pesto. This keeps your sauce looking fresh and appealing. Add extra crunch by sprinkling more pine nuts on top. This little change makes a big difference in texture. Chilling your ingredients before mixing can also enhance the freshness. It makes every bite feel cool and crisp. Serve your Pesto Zoodle Salad chilled for a refreshing meal. It tastes even better on a hot day. You can pair it with grilled chicken or shrimp for extra protein. This makes it a balanced dish that fills you up. For the full recipe, check out the detailed instructions above. {{image_2}} You can boost your Pesto Zoodle Salad with proteins. Try adding grilled chicken or shrimp for a heartier meal. Both options add flavor and substance. If you prefer plant-based choices, chickpeas work well too. They provide protein while keeping the dish light. Incorporating different vegetables can enhance the salad's flavor and texture. Roasted bell peppers or carrots add sweetness and depth. You can also add spinach or arugula for a nutrient boost. These greens bring freshness and vibrant colors to your dish. For a vegan twist, swap parmesan cheese with nutritional yeast or cashew cream. Nutritional yeast lends a cheesy flavor without dairy. Cashew cream offers a creamy texture and richness. Both options keep your salad delicious while catering to vegan diets. For the full recipe, check out the detailed instructions above. To keep your Pesto Zoodle Salad fresh, store leftovers in an airtight container. This helps keep the zoodles crisp and the flavors bright. Place the container in the refrigerator. Enjoy your salad within 2-3 days for the best taste and texture. After this time, the zoodles may become soggy. The pesto can also lose its vibrant flavor. You can freeze the pesto for later use. Just remember to add the zoodles fresh right before serving. This way, they stay crunchy and delicious! To spiralize zucchini, use a spiralizer or a julienne peeler to create zoodles. Simply grip the zucchini and twist it against the blade. This technique makes long, thin noodles that are fun to eat and soak up flavor. It's best served fresh, but you can prepare pesto and chop vegetables in advance. This way, you can quickly assemble the salad when you're ready to eat. Just keep everything in the fridge until you're set to serve. If you don’t have pine nuts, try walnuts or almonds for a different flavor. Both nuts add a nice crunch and pair well with the pesto. You can even toast them to enhance their taste. Yes, all ingredients are gluten-free. This makes the Pesto Zoodle Salad a great choice for those with gluten sensitivities. You can enjoy it without worry! For a detailed breakdown, check the nutritional information per serving. It contains healthy fats from the olive oil and nuts, plus vitamins from the fresh veggies. This salad is light and nourishing, making it perfect for summer! This blog post shares a simple recipe for Pesto Zoodle Salad. You learned about the main ingredients, like zoodles, cherry tomatoes, and basil pesto. I guided you through each step, from making pesto to mixing the salad. I also gave tips to enhance flavor and texture. You can customize the salad with different proteins and vegetables, and I covered storage options and FAQs too. Enjoy this fresh dish now or later! It’s healthy, tasty, and easy to make. Try it out, and let your kitchen creativity shine!

Pesto Zoodle Salad

Looking for a refreshing and healthy meal? Try this Pesto Zoodle Salad! Made with spiralized zucchini, cherry tomatoes, bell peppers, and a creamy homemade pesto, this dish is bursting with flavor and nutrients. Perfect for summer gatherings or quick weeknight dinners, prep it in just 15 minutes. Click through to explore the full recipe and enjoy a deliciously vibrant salad that everyone will love!
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Ingredients
  

3 medium zucchinis (spiralized into zoodles)

1 cup cherry tomatoes, halved

1/2 cup bell peppers, diced (any color)

1/4 cup red onion, thinly sliced

1 cup fresh basil leaves

1/4 cup pine nuts, lightly toasted

1/2 cup grated parmesan cheese (or nutritional yeast for a vegan option)

1/2 cup olive oil

2 cloves garlic, minced

Salt and pepper to taste

Juice of 1 lemon

Instructions
 

Begin by preparing the pesto. In a food processor, combine the fresh basil leaves, toasted pine nuts, grated parmesan cheese, minced garlic, and olive oil. Blend until smooth and creamy. If it's too thick, add a little more olive oil until desired consistency is reached. Season with salt, pepper, and lemon juice to taste.

    Spiralize the zucchinis using a spiralizer to create zoodles. If you don't have a spiralizer, a julienne peeler can also work.

      In a large bowl, combine the zoodles, halved cherry tomatoes, diced bell peppers, and sliced red onion.

        Pour the prepared pesto over the zoodle mixture. Toss gently until the zoodles and vegetables are well coated with the pesto.

          Allow the salad to sit for about 10 minutes to let the flavors meld together.

            Before serving, give the salad another gentle toss, adjust seasoning if necessary, and sprinkle with additional pine nuts and parmesan on top for added crunch and flavor.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a large shallow bowl or individual plates and garnish with extra basil leaves and a sprinkle of lemon zest for a fresh touch.