Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe
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The Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe is the ultimate summer crowd-pleaser that blends vibrant garden-fresh veggies with rich, aromatic pesto and the delightful crunch of toasted pine nuts. Each bite offers a harmonious balance of flavors and textures, from the tender pasta spirals to the bright zing of lemon juice and the subtle warmth of red pepper flakes. Whether you’re making a light lunch or a colorful side for your next gathering, this recipe is guaranteed to become one of your go-to dishes for effortless, refreshing deliciousness.
Ingredients You’ll Need
Simple, fresh, and full of flavor, these ingredients come together to create a dish that’s as nutritious as it is delicious. Each element plays a crucial role in adding depth, color, and texture that make this pesto pasta salad truly shine.
- 12 ounces spiral pasta (cellentani or fusilli): The perfect shape to hold onto the pesto and veggies for maximum flavor in every forkful.
- ¾ cup pasta water: This starchy water helps loosen the pesto just enough to coat the pasta beautifully without overpowering it.
- 2 small zucchini, thinly sliced: Adds a fresh crunch and vibrant green color that keeps the salad light and refreshing.
- 1 small yellow squash, thinly sliced: Brings a subtle sweetness and sunny hue that balances the savory pesto notes.
- 1 tablespoon fresh lemon juice: Brightens the entire dish with a zesty lift that keeps the flavors lively.
- 1 teaspoon sea salt: Essential for seasoning and enhancing all the natural flavors of the ingredients.
- Freshly ground black pepper: Adds a gentle heat and depth that complements the garlic and pine nuts.
- ¼ cup toasted pine nuts: Offers a nutty crunch that elevates the texture and richness of the salad.
- ½ cup fresh basil leaves: Infuses the dish with that unmistakable fresh, herbaceous aroma and taste.
- Red pepper flakes (optional): A pinch adds a subtle kick for those who like a little spice.
- 2 tablespoons fresh lemon juice (for pesto): Adds brightness to the pesto mix itself.
- 1 small garlic clove: Gives the pesto its signature savory punch that ties everything together.
- ¼ teaspoon sea salt (for pesto): Enhances the pesto’s flavors perfectly.
- 2 cups fresh basil leaves (for pesto): The star herb of the pesto, delivering vibrant green color and fragrant flavor.
- ½ cup extra-virgin olive oil: Provides richness and a silky texture to the pesto sauce.
- ¼ cup freshly grated Parmesan cheese (optional): Adds a salty, creamy depth that complements the pine nuts beautifully.
How to Make Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe
Step 1: Whip Up the Pesto
Start by combining your pine nuts, lemon juice, garlic, salt, and pepper in a food processor. Pulse until the ingredients are finely chopped, then add in the basil and pulse again. As the processor runs, drizzle in the olive oil to blend everything into a luscious, vibrant pesto. If you like a touch of cheesy richness, toss in the Parmesan and pulse just briefly to combine. This homemade pesto packs an incredible burst of fresh, nutty flavor that’s the heart of this salad.
Step 2: Cook the Pasta Perfectly
Bring a large pot of salted water to a boil and cook the spiral pasta according to the package instructions, aiming for just past al dente so it holds up well with the other ingredients. Before draining, be sure to scoop out ¾ cup of that starchy pasta water—it’s a secret weapon that will help the pesto coat the pasta without being too thick or dry.
Step 3: Cool and Toss the Pasta
Drain your pasta, then toss it with a splash of olive oil to keep it from sticking together. Spread the pasta out on a baking sheet so it cools quickly and evenly—this step makes mixing everything a breeze and keeps the texture just right.
Step 4: Combine All the Flavorful Ingredients
Once the pasta has cooled, gently toss it together with the pesto, zucchini, yellow squash, lemon juice, and reserved pasta water. Season with salt and freshly ground black pepper to taste. The fresh veggies add a delightful crispness that contrasts so perfectly with the silky pesto-coated pasta.
Step 5: Garnish and Serve
Top your beautiful salad with extra pine nuts and fresh basil leaves, sprinkling on a pinch of red pepper flakes if you want a subtle kick. These finishing touches not only amp up the visual appeal but also add wonderful bursts of flavor and crunch with every bite.
How to Serve Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe
Garnishes
Don’t be shy about garnishing! A few more toasted pine nuts scattered on top add a satisfying crunch, while fresh basil leaves bring bursts of green that make the salad pop. If you love a little heat, a light dusting of red pepper flakes offers just the right touch of excitement without overwhelming the fresh flavors.
Side Dishes
This pesto pasta salad pairs wonderfully with grilled chicken or fish, making for a colorful and balanced meal. It also works beautifully beside a light soup or a platter of charcuterie and cheeses for a relaxed, al fresco style dining experience that feels both refined and homey.
Creative Ways to Present
Try serving this salad chilled in individual glass jars or pretty bowls for a charming picnic or potluck presentation. You can also pile it on a large wooden platter lined with fresh lettuce leaves, topping with extra basil and pine nuts, making it a stunning centerpiece that’s as inviting visually as it is tasty.
Make Ahead and Storage
Storing Leftovers
This Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe stores beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen as they mingle, making it an even better lunchtime treat the next day. Just give it a good stir before serving to redistribute the pesto.
Freezing
Freezing isn’t recommended for this pasta salad because the fresh zucchini, squash, and pesto lose their texture and vibrant flavor when thawed. Enjoy it fresh for the best taste and texture experience.
Reheating
Since this is best served cold or at room temperature, reheating isn’t necessary. If you prefer it slightly warmed, take a modest portion and heat gently in the microwave or a pan, but be mindful that the fresh herbs and veggies can soften and lose brightness.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While spiral pasta like cellentani or fusilli is ideal because it holds pesto well, you can also use penne, farfalle, or even fusilli. Just make sure to cook it slightly past al dente so it doesn’t get mushy when mixed with the vegetables.
Is it okay to skip the Parmesan cheese in the pesto?
Yes, the Parmesan is optional and the pesto will still taste fantastic without it. The pine nuts and basil provide plenty of nutty and fresh flavor on their own, making this a great option for those avoiding dairy.
Can I prepare this salad vegan?
Definitely! Simply omit the Parmesan cheese in the pesto or use a plant-based alternative, and ensure the rest of your ingredients are vegan-friendly. The salad remains bright, fresh, and utterly delicious without any animal products.
How long does this pasta salad stay fresh?
You’ll want to enjoy this salad within 3 days of making it. Stored properly in an airtight container and refrigerated, it keeps well and the flavors continue to blend beautifully, making it great for meal prep or entertaining.
Can I add other vegetables to this salad?
Yes! Feel free to customize by adding cherry tomatoes, roasted red peppers, or even blanched asparagus tips. Just keep in mind that the simplicity and freshness of the zucchini and squash really let the pesto shine, so don’t overload the salad with too many extras.
Final Thoughts
If you’re looking for a vibrant, flavorful, and wonderfully easy dish to brighten your meals, this Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe is a total winner. It’s one of those recipes that feels effortless yet special every time you make it. I can’t wait for you to try it and see how those fresh ingredients come together in perfect harmony. Here’s to delicious meals and happy gatherings!
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Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and fresh Pesto Pasta Salad featuring spiral pasta tossed with homemade basil pesto, thinly sliced zucchini and yellow squash, toasted pine nuts, and a bright lemony dressing. Perfect for a light lunch or a flavorful side dish, this salad combines fresh ingredients with a creamy, nutty pesto in just 30 minutes.
Ingredients
Pasta and Vegetables
- 12 ounces spiral pasta (cellentani or fusilli)
- 2 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Pesto
- ¼ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 cups fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ cup freshly grated Parmesan cheese (optional)
Garnish
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves
- Red pepper flakes (optional)
Instructions
- Make the pesto: In a food processor, combine ¼ cup toasted pine nuts, 2 tablespoons fresh lemon juice, garlic, ¼ teaspoon sea salt, and freshly ground black pepper. Pulse until finely chopped. Add 2 cups fresh basil leaves and pulse again. While the processor is running, drizzle in ½ cup extra-virgin olive oil and pulse until the mixture is well combined and smooth. If using, add ¼ cup grated Parmesan cheese and pulse briefly to incorporate.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces of spiral pasta and cook according to package instructions, slightly past al dente (firm to the bite but cooked through). Before draining, reserve ¾ cup of the pasta cooking water.
- Cool the pasta: Drain the pasta and toss it with a little olive oil to prevent sticking. Spread the pasta evenly on a baking sheet to cool down to room temperature.
- Combine the salad: Once the pasta has cooled, transfer it to a large bowl. Add the homemade pesto, thinly sliced zucchini and yellow squash, 1 tablespoon fresh lemon juice, reserved pasta water, and season generously with sea salt and freshly ground black pepper. Toss everything together until all ingredients are well coated and evenly mixed.
- Garnish and serve: Top the pasta salad with the remaining ¼ cup toasted pine nuts, ½ cup fresh basil leaves, and a pinch of red pepper flakes if desired for a little heat. Serve immediately or chill slightly before serving.
Notes
- You can substitute spiral pasta with any bite-sized pasta like fusilli or rotini.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant for enhanced flavor.
- Parmesan cheese in the pesto is optional; omit for a dairy-free version.
- This salad can be served cold or at room temperature, making it ideal for meal prep or picnics.
- Adjust lemon juice and seasoning according to taste for a brighter or milder flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
