Zucchini Pesto Pasta Salad
Zucchini Pesto Pasta Salad combines tender pasta and lightly blanched zucchini with homemade basil pesto. This colourful vegetarian pasta salad is fresh, flavourful, and ideal for lunch, picnics, or a quick summer dinner.
Equipment
- Food processor
- Large mixing bowl
- Large pot
- strainer
Ingredients
For the Pasta and Zucchini
- 8 ounces Pasta uncooked
- 1 medium Zucchini chopped
For the Pesto
- 2 cloves Garlic minced
- 3 cups Fresh Basil Leaves washed and dried
- ¼ cup Extra-Virgin Olive Oil
- ¼ cup Vegetable Broth
- ¼ cup Parmesan Cheese grated
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
Instructions
Prepare the Pesto
- Place the minced garlic in a food processor.
- Process briefly until finely chopped.
- Add the fresh basil leaves.
- Pulse until the basil is coarsely chopped.
- Keep the food processor running while slowly adding the olive oil and vegetable broth.
- Process until the pesto is smooth.
- Add the grated Parmesan.
- Pulse several times until evenly combined.
- Season with kosher salt and black pepper.
- Set the pesto aside.
Prepare the Pasta and Zucchini
- Cook the pasta according to the package directions until al dente.
- Place the chopped zucchini in a strainer.
- Carefully pour the cooked pasta and hot cooking water over the zucchini to blanch it.
- Drain the pasta and zucchini thoroughly.
- Transfer them to a large mixing bowl.
Finish the Pasta Salad
- Add the prepared pesto to the pasta and zucchini.
- Stir until the pasta and vegetables are evenly coated.
- Allow the pasta salad to cool.
- Cover and refrigerate until ready to serve.
- Stir thoroughly before serving.
Notes & Wine Advice
Serving Suggestions
Serve the pasta salad chilled or at room temperature with crusty bread, grilled vegetables, or a fresh green salad. It is also suitable for picnics and packed lunches. For a larger summer meal, serve it alongside our Cheesy Zucchini Tomato Bake.Recipe Notes
Cook the pasta until al dente so it retains a pleasant texture after chilling. Pouring the hot pasta water over the zucchini softens it slightly without making it mushy. Dry the basil thoroughly after washing to prevent the pesto from becoming watery.Variations
Add cherry tomatoes, mozzarella, toasted pine nuts, olives, peas, spinach, or roasted peppers. Whole-wheat or gluten-free pasta can replace regular pasta. Pecorino Romano provides a sharper alternative to Parmesan, while walnuts can replace traditional pine nuts.Storage
Refrigerate the pasta salad in an airtight container for up to three days. The pasta will absorb some of the pesto during storage, so stir in a little olive oil before serving. Freezing is not recommended because the zucchini and basil may lose their fresh texture.Wine Advice
A crisp Sauvignon Blanc complements the fresh basil, garlic, and zucchini. A chilled Pinot Grigio is another refreshing choice for this light summer pasta salad.Nutrition values
Serving: 1 basil pesto pasta, cold pasta salad, summer pasta recipe, vegetarian pasta salad, zucchini pasta salad, zucchini pesto recipe | Calories: 350 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 18 g | Saturated Fat: 4 g | Sodium: 390 mg | Sugar: 3 g