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In recent years, zucchini noodles—affectionately known as "zoodles"—have surged in popularity, capturing the hearts and plates of health enthusiasts and food lovers alike. With their ability to transform traditional pasta dishes into lighter, vegetable-based alternatives, zoodles have become a staple in modern cuisine. Not only are they low in calories and carbohydrates, but they also pack a nutritional punch, making them an excellent choice for those looking to maintain a balanced diet.

Pesto Zucchini Noodle Salad

Discover the vibrant Zesty Pesto Zucchini Noodle Salad, a delicious way to enjoy healthy eating! Made with spiralized zucchini, this dish offers a light alternative to traditional pasta, packed with nutrients and flavor. Combine fresh zucchini noodles with a homemade pesto using walnuts, basil, and garlic for a rich taste. Add cherry tomatoes and mozzarella for extra texture. Perfect for meals at home, picnics, or potlucks, this adaptable salad suits various dietary preferences while remaining quick and easy to prepare.
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Ingredients
  

4 medium zucchinis

1 cup fresh basil leaves

1/2 cup walnuts (or pine nuts for a traditional pesto)

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/2 cup extra virgin olive oil

1 tablespoon lemon juice

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup fresh mozzarella balls (optional)

Fresh basil leaves for garnish

Instructions
 

Prepare the Zoodles: Using a spiralizer or a vegetable peeler, spiralize the zucchinis into noodle-like strands. If you don’t have a spiralizer, you can thinly slice the zucchinis into long strips. Set aside in a colander to drain excess moisture for about 15-20 minutes.

    Make the Pesto: In a food processor, combine the basil leaves, walnuts (or pine nuts), Parmesan cheese, and minced garlic. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the ingredients are well combined and a smooth paste forms. Add the lemon juice, and season with salt and pepper to taste.

      Mix the Salad: Once the zucchini noodles have drained, place them in a large mixing bowl. Add the prepared pesto and toss gently to coat the noodles evenly.

        Add Tomatoes and Cheese: Gently fold in the halved cherry tomatoes and mozzarella balls, if using. This adds a fresh burst of flavor and creaminess to the salad.

          Chill and Serve: Allow the salad to sit in the refrigerator for about 15-30 minutes for the flavors to meld. Serve cold, garnished with fresh basil leaves for an extra touch.

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6