Pesto Zucchini Noodle Salad

A modern classic with a fresh summer twist.

by Samantha Tulett

Published Feb 9, 2026

RECIPE ↓

20 MINS

EASY

SERVES 4

About the Recipe

This pesto zucchini noodle salad is all about big flavour with minimal effort. Fresh basil pesto coats tender zucchini noodles, juicy cherry tomatoes and creamy bocconcini, with peppery rocket and toasted sunflower seeds bringing balance and crunch. It’s the kind of dish that feels elegant enough for entertaining but easy enough for a weekday lunch.

The key to making this salad shine is treating the zucchini properly. A quick salt and drain step removes excess moisture, ensuring the pesto clings beautifully rather than pooling at the bottom of the bowl. The result is a light yet satisfying salad that tastes fresh, clean and perfectly put together.

RECIPE

Pesto Zucchini Noodle Salad

by Samantha Tulett | City Slicker

TOTAL TIME

20 MINS

DIFFICULTY

EASY

INGREDIENTS

Pesto

2 cups basil

¼ cup pine nuts

¼ cup grated parmesan

2 garlic cloves, peeled

1/3 cup extra virgin olive oil

2 Tbsp lemon juice

½ tsp salt

¼ tsp fresh black pepper

Salad

3 medium zucchini

½ teaspoon fine sea salt

1 cup cherry tomatoes, halved

1 cup bocconcini, torn into bite-sized pieces

2 cups rocket

1 small yellow capsicum, thinly sliced

¼ cup fresh basil leaves

¼ cup shaved Parmesan

2 Tbsp sunflower seeds, lightly toasted

Salt and freshly ground black pepper, to taste

METHOD

Spiralise the zucchini into noodles and place in a colander. Sprinkle ½ teaspoon fine sea salt and toss gently. Set aside for 10 minutes to draw out excess moisture. Using clean hands or paper towels, gently squeeze out any liquid, then transfer the zucchini to a large bowl.

While the zucchini sits, make the pesto. Add basil, pine nuts, garlic, salt and black pepper to a food processor. Pulse until finely chopped. Add the Parmesan and pulse briefly to combine. With the processor running, slowly drizzle in the olive oil until the pesto is smooth but still slightly textured. Blend in the lemon juice, then taste and adjust seasoning if needed.

Add the pesto to the zucchini noodles and toss until evenly coated.

Add cherry tomatoes, bocconcini, rocket, sliced capsicum and fresh basil. Toss gently to combine.

Finish with shaved Parmesan, toasted sunflower seeds and a final seasoning of salt and pepper. Toss once more and serve immediately, garnished with extra basil and Parmesan if desired.

Tips

Salt the zucchini, always. Zucchini holds a surprising amount of water. Lightly salting the noodles and letting them drain for 10 minutes is the secret to avoiding a soggy salad and keeping the pesto glossy and well balanced.

Don’t over-blend the pesto. A slightly textured pesto clings better to the zucchini noodles than one that’s completely smooth. Pulse just until combined for the best mouthfeel.

Serve immediately for best texture. This salad is at its peak straight after tossing. If prepping ahead, keep the pesto separate and toss just before serving to maintain freshness.