Zucchini Pesto Pasta Salad
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
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About Zucchini Pesto Pasta Salad
Zucchini Pesto Pasta Salad is a fresh vegetarian dish combining tender pasta, lightly blanched zucchini, and homemade basil pesto. This summer pesto pasta receives its bright flavour from fresh basil, garlic, olive oil, vegetable broth, and Parmesan. It can be served chilled or at room temperature, making it suitable for lunch, dinner, picnics, and outdoor gatherings.
The preparation is simple and takes advantage of the hot pasta water to cook the zucchini gently. Instead of boiling the vegetable separately, the chopped zucchini is placed in a strainer before the pasta and cooking water are poured over it. This softens the zucchini while helping it retain its colour and a slight bite.
Preparing Zucchini Pesto Pasta Salad
Begin with the pesto so it is ready when the pasta finishes cooking. Place the garlic in a food processor and chop it finely before adding the basil. This prevents large pieces of raw garlic from remaining in the finished sauce.
Wash the basil leaves carefully and dry them thoroughly. Excess water can dilute the pesto and prevent the olive oil from coating the leaves properly. Pulse the basil instead of processing it continuously at first. This helps produce an even texture and prevents the motor from warming the delicate leaves unnecessarily.
Add the olive oil and vegetable broth gradually while the food processor is running. The broth lightens the pesto and reduces the amount of oil required without removing its smooth texture. Add the Parmesan at the end and pulse only until it is incorporated.
Cooking the Pasta and Zucchini
Choose a short pasta shape that holds sauce well, such as penne, fusilli, farfalle, or rotini. Cook it in generously sized pot of water until al dente. Slightly firm pasta works best in a chilled salad because it softens a little as it absorbs the pesto.
Place the chopped zucchini in a heat-resistant strainer before draining the pasta. Carefully pour the pasta and its hot cooking water over the zucchini. The heat blanches the vegetable quickly without requiring another saucepan. Allow both ingredients to drain thoroughly before transferring them to the mixing bowl.
Serving Summer Pesto Pasta
Add the pesto while the pasta is still slightly warm. Warm pasta absorbs flavour more readily than completely chilled pasta, helping the basil and garlic spread evenly throughout the dish. Stir gently to avoid breaking the softened zucchini.
The salad can be served immediately at room temperature or refrigerated for a colder and firmer result. Cherry tomatoes, mozzarella, olives, toasted nuts, peas, or roasted peppers make useful additions. For a larger vegetable meal, pair it with our Cheesy Zucchini Tomato Bake.
Making Useful Substitutions
Whole-wheat pasta adds a nuttier flavour and more texture. Gluten-free pasta can also be used, although cooking times and textures differ between brands. Pecorino Romano creates a sharper pesto, while a vegetarian hard cheese ensures the complete dish remains suitable for vegetarians.
Walnuts, almonds, or pine nuts can be added to the pesto for richness and texture. When fresh basil is limited, replace part of it with baby spinach or parsley. Lemon juice or finely grated lemon zest provides extra brightness without changing the consistency significantly.
Storage and Food Safety
Transfer leftover pasta salad to an airtight container and refrigerate it for up to three days. The pasta will continue absorbing the sauce, so add a small amount of olive oil or vegetable broth before serving. Stir thoroughly to redistribute the pesto.
Keep the salad chilled when transporting it to a picnic or outdoor gathering. Follow current FDA safe food-handling guidance when cooling, storing, and transporting dishes containing cooked pasta and cheese.
Fresh basil, tender zucchini, and savoury Parmesan make Zucchini Pesto Pasta Salad a practical and flavourful choice for warm summer days.