If you are searching for a fresh, vibrant, and utterly satisfying dish that combines the bright flavors of summer vegetables with the rich, herbal goodness of basil pesto, this Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe is an absolute winner. It’s bursting with texture—from the tender pasta to the crisp zucchini and squash slices, all rounded out by the nutty crunch of toasted pine nuts. Whether you’re making a casual lunch, a potluck addition, or a light dinner, this pasta salad sings with freshness, creaminess, and just the right zing that keeps you coming back for more.
Ingredients You’ll Need
What’s wonderful about this recipe is how a handful of simple, fresh ingredients come together to create such a complex and inviting flavor profile. Each item on this list brings its own unique flair—whether it’s the aromatic basil in the pesto or the subtle citrus brightness from fresh lemon juice.
- Spiral pasta (12 ounces): Choose cellentani or fusilli to hold onto the pesto and veggies beautifully.
- Zucchini (2 small): Thinly sliced for a crisp, tender bite that complements the pasta perfectly.
- Yellow squash (1 small): Adds a subtle sweetness and lovely texture contrast.
- Fresh lemon juice (3 tablespoons total): Brings brightness and balances the richness.
- Sea salt (1 teaspoon + ¼ teaspoon for pesto): Enhances all the natural flavors in the dish.
- Freshly ground black pepper: Adds gentle heat and complexity.
- Toasted pine nuts (¾ cup + ½ cup for pesto): For a toasty, nutty crunch that’s essential to this salad.
- Fresh basil leaves (2 ½ cups total): The star herb that defines the pesto’s bright, herbal notes.
- Garlic clove (1 small): Gives the pesto a punch of savory depth.
- Extra-virgin olive oil (½ cup): Creates a luscious, smooth pesto sauce.
- Parmesan cheese (¼ cup, optional): Adds a salty, umami finish to the pesto if you’re feeling indulgent.
- Red pepper flakes (optional): A touch of heat if you like your salad with a bit of a kick.
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, fresh lemon juice, garlic, salt, and freshly ground black pepper in a food processor—pulse those until finely chopped. This base packs a bright, flavorful foundation. Add the basil leaves next and pulse again to incorporate their garden-fresh aroma. While the processor is running, slowly drizzle in your extra-virgin olive oil to create a silky, vibrant sauce. If you love that savory, cheesy depth, toss in freshly grated Parmesan cheese and give it a final quick pulse. Your pesto is now ready to bring this salad to life.
Step 2: Cook the Pasta Just Right
Bring a large pot of salted water to a rolling boil, then add your spiral pasta. Cook it just a little past al dente, which means it will have a tender bite without ever feeling mushy. Before straining, remember to scoop out and save about three-quarters of a cup of pasta water. That starchy liquid will come in handy for loosening the pesto and perfectly coating your salad later.
Step 3: Cool and Toss the Pasta
Drain the pasta, then toss it with a touch of olive oil to prevent sticking. Spread the noodles out on a baking sheet so they can cool quickly and evenly—this helps maintain the ideal texture for your pasta salad.
Step 4: Bring It All Together
Once the pasta has cooled, gently mix it in a large bowl with your fresh pesto, thinly sliced zucchini and yellow squash, fresh lemon juice, and the reserved pasta water from earlier. The pasta water helps create a luxurious sauce that clings to every nook and cranny of the noodles and veggies. Taste it now and season with a pinch more salt and pepper as needed—this is where the flavor really comes alive.
Step 5: Add Final Crunch and Flair
Top your salad generously with toasted pine nuts, fresh basil leaves, and if you’re feeling adventurous, sprinkle on a pinch of red pepper flakes. These final touches bring vibrant color, extra texture, and just a hint of heat that lifts every forkful.
How to Serve Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe
Garnishes
For serving, fresh basil leaves not only add a gorgeous pop of green but also amplify the herbal essence beautifully. A few extra toasted pine nuts sprinkled on top provide irresistible crunch, and a light dusting of Parmesan can add a savory, creamy finish that makes the salad extra special.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, offering a refreshing counterpoint to smoky, charred flavors. It also works beautifully as a centerpiece for a vegetarian meal, especially alongside warm crusty bread or roasted vegetables for a complete, satisfying spread.
Creative Ways to Present
Consider serving this pesto pasta salad in individual mason jars or colorful bowls for a pretty, portable lunch option. Another fun idea is to stuff it into hollowed-out tomatoes or bell peppers, turning your salad into a standout centerpiece for any gathering. A final drizzle of good-quality olive oil and a lemon wedge on the side invite guests to customize their experience.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and texture. The zucchini and squash maintain their crunch, and the pesto sauce stays vibrant and flavorful—just give it a good stir before serving again.
Freezing
While freezing is not ideal for this salad due to the delicate fresh vegetables and pasta texture, you can freeze the pesto sauce separately in an ice cube tray for later use. Simply thaw and toss with freshly cooked pasta and veggies when you’re ready for a quick meal.
Reheating
Reheating pesto pasta salad isn’t typically necessary since it’s best served chilled or at room temperature. If you prefer it warm, gently toss it in a pan over low heat for a few minutes, adding a splash of olive oil or reserved pasta water to loosen the sauce, but be careful not to overheat and wilt the fresh veggies.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While spiral shapes like cellentani or fusilli are great for catching pesto and bits of zucchini and squash, feel free to experiment with penne, farfalle, or even whole wheat options for a hearty twist.
Is it necessary to toast the pine nuts?
Toasting pine nuts really enhances their nutty flavor and adds a lovely crunch to the salad, so it’s well worth the extra minute or two on the stove or in the oven.
Can I make this pesto pasta salad vegan?
Yes! Simply omit the Parmesan cheese in the pesto, or substitute with a vegan cheese alternative or nutritional yeast for a similar savory note.
How long does the pesto pasta salad keep in the fridge?
Stored properly in an airtight container, it stays fresh and tasty for up to three days. The flavors actually meld beautifully after a day, making leftovers even more delightful.
Can I add other vegetables to this salad?
Definitely! Cherry tomatoes, roasted red peppers, or even blanched green beans would be fantastic additions. Just be mindful of maintaining the fresh textures and colors that make this salad so inviting.
Final Thoughts
There is something truly special about the way fresh ingredients, simple preparation, and thoughtful seasoning come together in this Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe. It’s a dish that feels both homey and gourmet, perfect for any occasion when you want to serve something bright, flavorful, and absolutely satisfying. I really hope you give it a try and enjoy every vibrant bite as much as I do!
Print
Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing and vibrant Pesto Pasta Salad featuring spiral pasta tossed with a homemade basil pesto, fresh zucchini and yellow squash slices, toasted pine nuts, and a hint of lemon. Perfect as a light lunch or a flavorful side dish, ready in 30 minutes.
Ingredients
For the Pasta Salad
- 12 ounces spiral pasta (like cellentani or fusilli)
- ¾ cup reserved pasta water
- 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
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves
- Red pepper flakes (optional)
For the Pesto
- ½ 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)
Instructions
- Make the Pesto: In a food processor, combine the ½ cup toasted pine nuts, 2 tablespoons 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. With the processor running, slowly drizzle in ½ cup olive oil and pulse until the mixture is well combined and smooth. Add Parmesan cheese if using, and pulse briefly to incorporate.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spiral pasta and cook slightly past al dente according to package instructions. Before draining, reserve ¾ cup of the pasta water for later use.
- Drain and Cool Pasta: Drain the pasta and toss immediately with a little olive oil to prevent sticking. Spread the pasta out on a baking sheet to cool completely.
- Combine Salad Ingredients: Once the pasta has cooled, place it in a large bowl. Add the prepared pesto, thinly sliced zucchini and yellow squash, 1 tablespoon fresh lemon juice, and the reserved pasta water. Toss everything together until the pasta is evenly coated. Season with sea salt and freshly ground black pepper to taste.
- Serve and Garnish: Transfer the salad to a serving dish. Sprinkle with ¼ cup toasted pine nuts, ½ cup fresh basil leaves, and a pinch of red pepper flakes if desired. Serve chilled or at room temperature.
Notes
- Use fresh, high-quality basil for the best pesto flavor.
- To toast pine nuts, dry roast them in a skillet over medium heat until golden and fragrant, about 3-5 minutes.
- Cook pasta just past al dente as it will absorb some sauce and soften slightly when mixed.
- For a nuttier pesto, substitute some pine nuts with walnuts or almonds.
- Parmesan is optional but adds a nice umami depth; omit for a nut-free or vegetarian version if desired.
- This salad can be made a few hours in advance and kept refrigerated. Bring to room temperature before serving.
