Best 3 Zucchini Pesto Pasta Salad Recipe By Tasty Recipes
Indulge in a vibrant and refreshing Zucchini Pesto Pasta Salad, a delightful summer dish that bursts with flavors and textures. This recipe combines tender zucchini, aromatic basil pesto, juicy cherry tomatoes, and a medley of fresh herbs, all tossed in a tangy lemon vinaigrette. Enjoy the crunch of toasted pine nuts and the salty tang of feta cheese as you savor each bite.
In addition to the Zucchini Pesto Pasta Salad, this article offers a collection of tantalizing recipes to satisfy your taste buds. Embark on a culinary journey with the savory and comforting Broccoli Cheddar Stuffed Shells, featuring a creamy cheese filling wrapped in tender pasta shells. Experience the vibrant flavors of the Rainbow Veggie Pasta Salad, a colorful and healthy dish packed with fresh vegetables and a tangy dressing.
For a quick and flavorful lunch or dinner, try the Easy Pesto Chicken and Veggie Wrap, a delightful combination of grilled chicken, fresh vegetables, and a flavorful pesto spread, all wrapped in a soft tortilla. And for a sweet treat, indulge in the decadent Chocolate Chip Cookie Bars, featuring a chewy and gooey texture with every bite.
With its detailed instructions and enticing photography, this article provides everything you need to create these delicious dishes. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure!
PESTO AND PROSCIUTTO ZUCCHINI LINGUINE RECIPE BY TASTY
Here's what you need: medium zucchinis, spinach, fresh basil leaves, pine nuts, shredded parmesan cheese, garlic, olive oil, lemon juice, salt, pepper, cherry tomatoes, prosciutto, lemon wedge
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.
- Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.
- Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.
- Sprinkle with Parmesan and garnish with basil and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 588 calories, Carbohydrate 18 grams, Fat 55 grams, Fiber 5 grams, Protein 14 grams, Sugar 9 grams
PASTA WITH TOMATOES, ZUCCHINI AND PESTO
Provided by Jeanne Silvestri
Categories Herb Pasta Tomato Vegetable Appetizer Vegetarian Quick & Easy Spring Bon Appétit Florida Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
- Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.
GARDEN PESTO PASTA SALAD
My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it's too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. -Sarah Mathews, Ava, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.
Nutrition Facts : Calories 217 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- Use a variety of vegetables. This recipe calls for zucchini, but you can also add other vegetables like bell peppers, broccoli, or carrots.
- Don't overcook the zucchini. Zucchini should be cooked until it is tender but still has a slight crunch.
- Use fresh herbs. Fresh herbs like basil and parsley add a lot of flavor to this salad.
- Make the pesto ahead of time. Pesto can be made up to 2 days in advance and stored in the refrigerator.
- Serve the salad chilled. This salad is best served chilled, so it's perfect for a summer picnic or potluck.
Conclusion:
This Zucchini Pesto Pasta Salad is a delicious and easy-to-make summer dish. It's packed with fresh vegetables, herbs, and a flavorful pesto dressing. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish.
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