Zucchini & Pesto Pasta Salad Recipe
Recipe type: Side Dish
Cook time: 
Total time: 
Serves: 8-10 servings
Made with pesto and feta cheese, this Zucchini and Pesto Pasta Salad tastes light and fresh.
  • 16 oz. Italian trottole pasta (or any other type of pasta you prefer)
  • 2 large Zucchinis
  • 10 oz. Grape tomatoes, cut in half lengthwise
  • ½ cup Pine nuts
  • ½ cup Fresh basil, chopped
  • Balsamic vinegar
  • 2 cloves of garlic, minced
  • ½ cup Pesto (I used store bought)
  • ½ cup Feta cheese
  • Zest & juice from one lemon
  • Olive oil
  • Salt & pepper to taste
  1. Cut off each end of the zucchini. Slice the zucchini in half lengthwise. Cut each half lengthwise again, line up the quarters, and cut down the length of the zucchini to produce small bite sized pieces. Place in a non-stick pan, and cover lightly in olive oil. Turn the heat to medium, and allow to cook for about 3-5 minutes. Season lightly with salt and pepper, and add a splash of balsamic vinegar. Add garlic and remove from heat. You want the zucchini to be lightly cooked, but not soft.
  2. Add the halved grape tomatoes into a very large bowl. Add the cooked zucchini, pine nuts and chopped fresh basil to the bowl and stir to combine. Zest one lemon, and place the lemon zest into the bowl. Add the lemon juice. Stir to combine.
  3. Cook pasta in large pot of boiling and salted water. Cook until the pasta is al dente, being careful to not overcook. Once down, drain pasta, and allow to sit in colander for a few minutes to cool slightly.
  4. Add the warm pasta to the large bowl, and stir to combine the noodles with the tomato mixture. Add feta cheese and pesto and stir to incorporate. The heat from the pasta will begin to slightly melt the cheese and cover the noodles. Serve warm, or place in the fridge uncovered until completely cool (3-5 hours). Enjoy!
Recipe by Soap Queen at https://www.soapqueen.com/recipes/zucchini-pesto-pasta-salad-recipe/