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–+ servings
Benjamin

Tomato Basil Zucchini Noodle Salad

Light, fresh, and bursting with flavor, this Zucchini Noodles with Basil recipe is a healthy twist on traditional pasta. Tossed in a vibrant basil-pumpkin seed pesto and topped with sweet cherry tomatoes, it’s a quick and satisfying dish that’s perfect for any occasion. Ready in under 30 minutes, it’s a meal that’s as nutritious as it is delicious!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the Basil-Pumpkin Seed Pesto:
  • ½ small yellow onion roughly chopped (optional)
  • 1 garlic clove roughly chopped
  • 2 cups packed fresh basil leaves arugula can be substituted
  • ½ cup pepitas green pumpkin seeds, toasted
  • ⅓ cup olive oil
  • 2 teaspoons red wine vinegar or lemon juice
  • Pinch of red pepper flakes
  • Salt to taste
For the Zucchini Noodles:
  • 3 large zucchini
  • Salt to taste
  • 1 pint cherry tomatoes halved or left whole
  • Fresh basil leaves for garnish

Method
 

Prepare the Basil-Pumpkin Seed Pesto:
  1. In a food processor, combine the onion (if using), garlic, basil leaves, toasted pepitas, olive oil, red wine vinegar, and red pepper flakes.
  2. Blend until smooth and creamy. Season with salt to taste. If the mixture tastes strong, let it sit for a few minutes to allow the flavors to mellow. Add more vinegar or lemon juice to balance the flavors if needed.
Make the Zucchini Noodles:
  1. Spiralize the zucchini into noodle-like strands using a spiralizer, julienne peeler, or box grater.
  2. Toss the zucchini noodles with a pinch of salt and let them rest for a few minutes to release excess moisture. Pat them dry with paper towels if needed.
Assemble the Dish:
  1. In a large bowl, toss the zucchini noodles with the prepared pesto until evenly coated.
  2. Transfer to a serving platter and top with cherry tomatoes. Garnish with fresh basil leaves for an extra burst of flavor and color.
Serve:
  1. Serve immediately as a light main dish or a flavorful side.

Notes

  • Raw or Cooked Noodles: Zucchini noodles can be served raw for a crisp texture or lightly sautéed in olive oil for 1–2 minutes for a tender option.
  • Pepita Substitutes: Use sunflower seeds, pine nuts, or walnuts if pepitas aren’t available.
  • Storage: Pesto can be made ahead and stored in an airtight container in the fridge for up to 5 days.
  • Add Protein: For a heartier dish, add grilled chicken, shrimp, or chickpeas.

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