Print

Keto Zoodle Pesto Pasta Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light, low-carb salad made with zucchini noodles, homemade basil pesto, and fresh toppings like cherry tomatoes, parmesan, and pine nuts. Quick to prep, perfect cold, and great for meal prep or a summer lunch.

Ingredients

Scale

For the zoodles:

  • 3 medium zucchinis, spiralized

  • Pinch of salt

For the pesto:

  • 2 cups fresh basil leaves (packed)

  • ¼ cup pine nuts (or walnuts)

  • 2 garlic cloves

  • ½ cup grated parmesan cheese

  • ½ cup olive oil

  • Salt to taste

  • Optional: 1 tsp lemon juice

Mix-ins (optional but tasty):

  • ½ cup cherry tomatoes, halved

  • ¼ cup parmesan shavings

  • 2 tbsp toasted pine nuts

  • 1 boiled egg or ½ cup cooked chicken (optional)

Instructions

  • Spiralize the zucchinis. Sprinkle with a bit of salt and let sit in a colander for 10 minutes to remove extra water.

  • Pat the zoodles dry using a clean towel or paper towels.

  • In a food processor or blender, combine basil, garlic, pine nuts, cheese, olive oil, and salt. Blend until smooth. Add lemon juice if using.

  • In a large bowl, mix the dry zoodles with pesto until coated.

  • Add your mix-ins like cherry tomatoes, cheese, pine nuts, and optional protein. Toss gently.

  • Chill in the fridge for 15–20 minutes before serving for best flavor.

Notes

  • Swap pine nuts for walnuts or sunflower seeds if needed.

  • You can use store-bought pesto, but homemade tastes much better.

  • Store leftovers in a sealed container in the fridge for up to 2 days.

  • Add grilled shrimp or steak for a more filling meal.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-zoodle-pesto-pasta-salad/