Pesto zucchini pasta salad has minimal ingredients and a lot of fresh, crisp flavors. Fresh zucchini mixed with a little pesto, lemon juice, and noodles.

Mike was helping me come up with the name to this recipe the other night.

I think, and he agreed, that zucchini pesto pasta salad sounded the best.

It flowed the best.

BUT!

I explained to Mike that I already have a recipe for zucchini pesto.

The title that flows better is also confusing.

He still thinks I should have done the one that flowed better, but, I write the blog, not him.

Muahahahaha!

This recipe is for a pasta salad.

Every summer and BBQ season needs a new pasta salad recipe, right?!?!

The recipe starts with noodles. I really like radiatore noodles because they really grip on to the ingredients and the seasonings.

While the noodles are cooking, assemble the other ingredients:

• lemon, zest and juice
• extra-virgin olive oil
• salt and pepper
• pesto
• fresh basil
• grated parmesan cheese

Now for the star of the recipe, zucchini.

The zucchini in this recipe just gets grated and strained. That’s it!

It keeps its crunch and has a light, fresh flavor.

I always end up with tons of zucchini by the end of the summer.

Thanks to my dad and his garden.

Keep this recipe on the back burner for when you get tired of grilled zucchini.

Make it for your memorial day BBQ this weekend.

I like this recipe nice and cold.

The fresh basil makes a lovely garnish.

However, as the pasta comes to room temp, the pesto and olive oil loosen and meld more into the noodles.

Use your heart when it comes to measuring more grated parmesan for the top of the pasta salad.

I hope you add this pasta salad to your summer repertoire.

Pesto Zucchini Pasta Salad

Yield: Serves 6-8

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Freshly grated zucchini mixed with radiatore noodles, pesto, lemon juice, lemon zest, olive oil, salt, pepper, grated parmesan, and fresh basil.

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Ingredients

• 1 medium zucchini, grated
• 9oz radiatore noodles
• 2 tbsp extra-virgin olive oil
• 1/4 cup basil pesto
• juice and zest of 1 lemon
• salt and pepper, to taste
• 1/4 cup freshly grated parmesan cheese
• 6 -8 fresh basil leaves, thinly sliced

Instructions

1. Grate the zucchini and add to a paper towel or kitchen towel lined strainer. Gently press down to start the draining process. Let sit in the fridge until the noodles are cooked.
2. Bring a large pot of heavily salted water to a boil. Cook the radiatore noodles until al dente, about 10 minutes. Drain and set off to the side.
3. Allow the noodles to slightly cool or run under cool water for a few seconds. Once the noodles are cooled, transfer them to a medium/large mixing bowl.
4. Add the lemon juice, lemon zest, olive oil, pesto, salt, pepper, half the cheese, and half the basil. Toss to combine.
5. Transfer to a serving bowl. Top with the remaining parmesan or more plus remaining fresh basil. Chill until ready to serve.

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