Delicious Keto Zoodle Pesto Pasta Salad Recipe

Most salads are just punishment in a bowl. Cold lettuce, dry chicken, that same sad olive oil dressing. You eat it, you regret it, and then an hour later you’re raiding the fridge because your stomach’s louder than your Spotify playlist.

But this salad? Totally different story.
This one’s got flavor. Creaminess. Crunch. And zero boring vibes.

It’s a Keto Zoodle Pesto Pasta Salad. No actual pasta. No carb bombs. Just good stuff that tastes like you shouldn’t be allowed to eat it on a diet.

Yet here we are. Eating it. A lot of it.

Why This Salad Works (And Why You’ll Probably Eat It Straight from the Bowl)

Let’s just start with the obvious: zoodles. If you’ve never had them, you’re in for a surprise. Zucchini + spiralizer = noodles that look and twirl like pasta but don’t spike your blood sugar or leave you bloated like a beach ball.

Now add in homemade pesto—the kind with garlic, basil, pine nuts and olive oil. Toss in a few extras like cherry tomatoes, shaved parmesan, maybe even a chopped-up boiled egg or some shredded chicken if you’re wild like that.

You get this cold, fresh, punchy mix of summer flavors that work for lunch, dinner, or whatever weird time you eat when you’ve skipped a meal and your brain is on low battery.

It takes maybe 15–20 minutes to throw together. You don’t need to cook much. Just spiral, stir, chill, eat.

And yes—your non-keto friends will try to steal it. Hide it behind the pickles in the fridge.

Let’s Talk Ingredients (And Why They Matter)

Alright. Here’s everything you need to make this salad not suck:

The Base: Zoodles

• 2–3 medium zucchinis
  You want ‘em firm. Not the ones that feel like cucumbers on life support.
  Wash them, trim the ends, and spiralize. That’s it.

Tip: If you don’t have a spiralizer, a julienne peeler works fine. Or even a regular veggie peeler if you’re patient. Worst case? Buy the pre-spiralized stuff at the store. Zero shame.

The Sauce: Homemade Pesto

Don’t buy the jarred pesto unless you enjoy disappointment.
Homemade pesto is faster than it sounds and about 400% tastier.

You’ll need:

• 2 cups fresh basil leaves (packed)
• ¼ cup pine nuts (or walnuts if you’re cheap, it still works)
• 2 garlic cloves
• ½ cup grated parmesan
• ½ cup olive oil
• Salt to taste
• Optional: squeeze of lemon juice

Just toss everything into a food processor and blend. Done.

If the sauce is too thick, drizzle in more oil. Too oily? Add more cheese or nuts. There are no rules here, just taste it until you’re happy.

The Add-Ins: Pick Your Heroes

Now comes the fun part. The mix-ins.

• Cherry tomatoes, halved
  (Yes, they’re higher in carbs but chill—5 or 6 won’t kill your macros)
• Parmesan shavings
  (For that fancy salad feel. Use a veggie peeler on a block.)
• Toasted pine nuts
  (Totally optional but adds a nice crunch)
• Grilled chicken or chopped boiled eggs
  (Protein = staying full and not yelling at your coworkers by 4PM)
• Olives, artichokes, or even avocado chunks
  (Add what you like. Skip what you don’t.)

Making this Keto Zoodle Pesto Pasta Salad: Throw It All Together 

No need to overthink it. This isn’t a five-star kitchen—it’s your kitchen, and this is the salad you’ll actually want to make again. Let’s break it down in simple steps that’ll get you from “hungry” to “where has this been all my life?” in under 30 minutes.

1) Spiral the Zucchinis

Start by washing your zucchinis and trimming off both ends.
If you have a spiralizer, use the medium-sized blade to get long, noodle-like strands—something close to spaghetti. If not, a julienne peeler or even a regular veggie peeler works too (you’ll just end up with wider ribbons, still tasty though).

Once they’re all spiraled, toss them into a colander placed over the sink. Sprinkle them with a pinch of salt and give them a quick toss so the salt’s spread evenly.
Let them sit for 10 minutes. This is key—zucchinis hold a lot of water, and this step helps them release some of that moisture so your salad doesn’t turn into a soggy mess later.

2) Pat the Zoodles Dry

After 10 minutes, grab a clean kitchen towel or some thick paper towels and gently squeeze the zucchini noodles to get more of that water out.
Don’t twist too hard—you’re not trying to wring out your laundry—but firm pressure helps.

If you skip this step, your pesto will slide off instead of clinging to the noodles, and the whole salad might get watery. Dry zoodles = flavorful salad.

3) Make the Pesto

Now, on to the star of the show: the pesto.

In a food processor or high-powered blender, add:

• Fresh basil leaves
• Pine nuts (or walnuts)
• Garlic cloves
• Grated parmesan
• A good pour of olive oil
• A pinch of salt
• Optional: squeeze of lemon juice for a little zing

Hit blend and watch it turn into creamy, green goodness.
Scrape down the sides as needed, and blend again until it’s smooth but not totally pureed—you want a little texture, not green baby food.

Taste it. Too thick? Add a tiny splash more olive oil. Not salty enough? Add a bit more cheese or a pinch of salt.

This is where the flavor happens. Don’t rush it.

4) Toss It All Together

Grab a large mixing bowl—one big enough to give everything room to move around.

Start by adding your dry zoodles. Then spoon in your pesto—start with a few tablespoons and mix gently using tongs or clean hands. Add more pesto gradually, until the noodles are well coated but not drowning.

Now the extras:

• Toss in cherry tomatoes (sliced in half)
• Sprinkle on some parmesan shavings
• Add toasted pine nuts for crunch
• Throw in boiled egg slices or grilled chicken if you want more protein

Give everything a gentle toss so it’s evenly mixed and coated. You’re not trying to mash it—be gentle like you’re folding in whipped cream, not flipping pancakes.

5) Chill (Literally)

Once everything’s mixed, cover the bowl or transfer the salad to a lidded container and pop it in the fridge for 15 to 20 minutes.

Letting it sit helps all the flavors come together—especially the garlic and basil in the pesto. Plus, it just tastes better cold.

It’s one of those “make it ahead and forget it for a bit” kind of meals.

6) Eat

Serve it in a big bowl if it’s just you. Or plate it up all nice with a sprinkle of extra cheese and a few pine nuts on top if you’re trying to impress someone.

Fork or spoon—up to you.
It’s crunchy, creamy, herby, and somehow refreshing and filling at the same time.

And the best part? No post-carb crash nap required.

Meal Prep Game Strong

This salad is perfect for making ahead.
You can prep everything, keep it in separate containers, and just toss it when you’re ready. It holds up in the fridge for 2–3 days without getting sad and mushy.

If you’re packing lunch for work:
Keep the pesto separate until the morning. Toss right before eating. That keeps the zoodles from going limp.

Want to eat it for dinner?
Add some grilled shrimp or leftover steak. Boom. Gourmet.

Let’s Talk Macros (Because Yes, This is Keto)

Rough estimate, per big serving:

• Net Carbs: Around 5–7g (depends on add-ins)
• Protein: 12–25g (depending on chicken/egg additions)
• Fat: 25–35g (thanks to all that pesto goodness)

This fits clean into any low-carb or keto lifestyle. Plus, it’s filling without making you feel like you swallowed a rock. You’ll be full, happy, and not begging for snacks by 9pm.

What It Tastes Like (A Salad That’s Not a Sad Desk Lunch)

It’s bright, herby, cheesy, and fresh. The zucchini soaks up all that garlicky pesto flavor without going soggy. The tomatoes pop. The cheese melts slightly into the sauce. The nuts give you crunch.

It doesn’t taste like you’re sacrificing anything. It tastes like you’re winning at lunch.

Even people who “don’t do zucchini” end up eating half the bowl.

Cheap Swaps if You’re Broke or Lazy

Not gonna lie—pine nuts are pricey. So here’s how to cheat:

• Swap pine nuts for walnuts or sunflower seeds
• No fresh basil? Use spinach with a bit of dried basil
• No spiralizer? Use a peeler, grater or buy it pre-cut
• Out of parmesan? Pecorino or hard cheddar works too

And honestly? If you only have zoodles and store pesto in the fridge, just mix those two and throw some cheese on top. It’s still better than 99% of takeout salads.

What People Say After Eating This

“Wait…this is zucchini? I thought it was pasta.”
— My friend who hates vegetables

“I brought it to the BBQ and it was gone before the burgers.”
— Some random Reddit comment that stuck with me

“My 12-year-old asked for seconds. Who even is this child.”
— A tired mom on Pinterest who probably deserves a trophy

What to Serve It With (If You Want to Make a Meal Out of It)

Honestly, it’s a full meal on its own if you add some protein. But if you’re cooking for a group or just like options:

• Grilled chicken thighs
• Keto garlic bread (made with almond flour)
• A simple side of roasted broccoli
• Chilled cucumber and lemon water (for the spa vibes)

How to Keep It From Getting Gross in the Fridge

Zucchini is like that friend who’s amazing… until they get too emotional. Then everything gets soggy.

To avoid that:

• Always salt and drain your zoodles before mixing
• Don’t over-sauce it. A little pesto goes a long way.
• Add juicy stuff (like tomatoes) last minute if possible
• Store in an airtight container, and eat within 2–3 days

Why It’s Better Than Pasta Salad

Regular pasta salad is fine, but also? Heavy. Carb-loaded. Often bland unless you use half a jar of mayo or vinegar.

This version gives you all the flavor with none of the “ugh, I need a nap” feeling. You’ll finish a big bowl and still have energy to fold laundry, pick up kids, doom-scroll Instagram, or whatever else you’ve got going on.

Conclusion

If you’re tired of eating bacon and eggs every morning or microwaved cauliflower rice with sad cheese for dinner, this salad is a breath of fresh air. Literally.

It’s cold, it’s crisp, and it makes zucchini feel like the MVP of your kitchen.

Try it once. Then try not to make it again tomorrow. I dare you.

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