There is something absolutely joyful about a dish that brings fresh summer flavors to your table in a vibrant, colorful, and utterly delicious way. The Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe is exactly that kind of dish. It pairs perfectly cooked spiral pasta with crisp zucchini and yellow squash, all tossed in a homemade, fragrant basil pesto studded with toasted pine nuts. Each bite offers a delightful melody of textures and tastes, from the tender pasta to the bright, nutty crunch and herbaceous zing. This salad is simple enough for a weekday meal yet impressive enough for entertaining or a sunny picnic.
Ingredients You’ll Need
Gathering the right ingredients is really half the fun in making this pesto pasta salad. Each component plays an essential role—fresh vegetables add texture and color, the pesto delivers that rich, herbal punch, and the pine nuts add that toasty crunch that makes this dish sing.
- 12 ounces spiral pasta (cellentani or fusilli): These pasta shapes hold the pesto beautifully and create a lovely texture.
- ¾ cup pasta water: This starchy water helps the pesto cling to the pasta perfectly.
- 2 small zucchini, thinly sliced: Adds freshness and a subtle crunch to balance the creamy pesto.
- 1 small yellow squash, thinly sliced: Provides a slightly sweeter note and beautiful sunshine color.
- 1 tablespoon fresh lemon juice: Brightens the salad and lifts the flavors.
- 1 teaspoon sea salt: Essential for seasoning both the pasta water and the finished dish.
- Freshly ground black pepper: Adds warmth and a touch of spice.
- ¼ cup toasted pine nuts: Offers a nutty crunch that elevates the salad.
- ½ cup fresh basil leaves: The star herb that makes the pesto truly magical.
- Red pepper flakes (optional): For those who want to add a gentle kick.
- 2 tablespoons fresh lemon juice (for pesto): Adds a tangy brightness to the pesto itself.
- 1 small garlic clove: Provides depth and a subtle pungency to the pesto.
- ¼ teaspoon sea salt (for pesto): To balance and season the sauce.
- 2 cups fresh basil leaves (for pesto): A generous amount to keep the pesto fresh and herbaceous.
- ½ cup extra-virgin olive oil: The silky base that binds the pesto together.
- ¼ cup freshly grated Parmesan cheese (optional): Adds a savory, umami richness.
How to Make Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe
Step 1: Whip Up the Pesto
Start by pulsing together pine nuts, lemon juice, garlic, salt, and pepper in a food processor until finely chopped. Then add fresh basil leaves and pulse again until evenly incorporated. While the processor runs, slowly drizzle in olive oil until the pesto reaches a smooth, luscious consistency. For an extra depth of flavor, toss in Parmesan cheese and pulse briefly to combine. This homemade pesto is the flavorful heart of the salad, so savor this step!
Step 2: Cook the Pasta Perfectly
Bring a large pot of salted water to a boil and cook your spiral pasta just a bit beyond al dente—this ensures it will soak up the pesto without getting mushy. Before draining, scoop out ¾ cup of the starchy pasta water and set it aside; you’ll use this to marry the pesto and pasta in the next step.
Step 3: Cool the Pasta
Drain the pasta, toss it lightly with olive oil to prevent sticking, and spread it out on a baking sheet. Letting it cool this way helps it maintain its texture and makes it easier to toss with all the other ingredients later.
Step 4: Combine All Ingredients
In a large bowl, gently mix the cooled pasta with your freshly made pesto, thinly sliced zucchini and yellow squash, lemon juice, and that reserved pasta water. Season with sea salt and freshly ground black pepper to taste. The pasta water acts like liquid gold here, helping every strand of pasta glisten with pesto and taste incredible.
Step 5: Add the Finishing Touches
Top your salad with extra toasted pine nuts, a sprinkle of fresh basil leaves, and a pinch of red pepper flakes if you love a little heat. These additions add texture, bright flavor, and just a little tease of spice for your taste buds.
How to Serve Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe
Garnishes
Fresh basil leaves and extra toasted pine nuts are ideal garnishes that bring added freshness and crunch right to the top of your salad. A drizzle of good-quality olive oil or a light sprinkling of freshly grated Parmesan also complements the flavors beautifully.
Side Dishes
This pasta salad shines as a satisfying main dish by itself, but it also pairs wonderfully with grilled chicken, seared shrimp, or a crisp green salad for a well-rounded meal. It’s versatile enough for picnics, dinners, or potlucks.
Creative Ways to Present
For an extra touch of charm, serve the pesto pasta salad in individual mason jars or layered in clear glass bowls so the vibrant colors shine through. Adding edible flowers or thin lemon slices on top can make your presentation both stylish and inviting.
Make Ahead and Storage
Storing Leftovers
This pesto pasta salad keeps beautifully in the fridge for up to three days. Store it in an airtight container to preserve freshness and prevent the salad from drying out. A quick toss before serving refreshes the flavors and texture.
Freezing
While the pasta salad is best enjoyed fresh or refrigerated, freezing isn’t recommended because the fresh zucchini, squash, and basil can become watery and lose their vibrant texture upon thawing.
Reheating
If you prefer to serve the salad warm, gently reheat a portion in a microwave or on the stove, stirring in a splash of reserved pasta water or olive oil to restore creaminess. Otherwise, it tastes fantastic served cold or at room temperature.
FAQs
Can I use a different type of pasta?
Absolutely! While spiral shapes like cellentani or fusilli hold the pesto well, you can substitute with penne, rotini, or even bow tie pasta depending on what you have on hand.
Is it possible to make this salad vegan?
Yes! Simply omit the Parmesan cheese from the pesto or use a vegan Parmesan substitute, and make sure your pesto uses olive oil and nuts only, which the recipe already does.
How do I toast pine nuts perfectly?
Toast pine nuts in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant. Keep a close eye on them—they can burn quickly!
Can I prepare the vegetables ahead of time?
Yes, slice the zucchini and squash up to a day in advance and store them in an airtight container in the fridge. This saves time when assembling your salad.
What if I don’t have a food processor?
You can finely chop the ingredients for the pesto by hand or use a blender if you have one. It might take a little longer, but the flavor will still be fantastic!
Final Thoughts
Making the Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe is like inviting sunshine to your table. The freshness of the veggies combined with the rich, herby pesto and toasty pine nuts creates a dish that’s both comforting and vibrant. Whether it becomes your new weeknight staple or the star of your next gathering, this recipe is sure to make you smile with every forkful. So give it a try, and enjoy a burst of freshness that feels like summer in a bowl!
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Pesto Pasta Salad with Zucchini, Squash, and Pine Nuts Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and refreshing Pesto Pasta Salad featuring spiral pasta tossed with a homemade basil pesto, tender zucchini and yellow squash slices, toasted pine nuts, and a hint of fresh lemon juice. Perfect for a light lunch or a delightful side dish, this recipe combines fresh herbs and crisp vegetables for a satisfying, flavorful meal in just 30 minutes.
Ingredients
Pasta
- 12 ounces spiral pasta (cellentani or fusilli)
- ¾ cup reserved pasta water
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- Olive oil, for tossing
Vegetables
- 2 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
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)
Toppings
- ¼ cup toasted pine nuts
- Fresh basil leaves
- Red pepper flakes (optional)
Instructions
- Make the Pesto: Combine pine nuts, lemon juice, garlic, salt, and pepper in a food processor and pulse until finely chopped. Add the basil leaves and pulse again to combine. With the processor running, slowly drizzle in the olive oil and pulse until the pesto is smooth and well combined. If using, add the Parmesan cheese 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 the package directions. Before draining, reserve ¾ cup of the pasta water for later use.
- Drain and Cool Pasta: Drain the pasta and toss it immediately with a little olive oil to prevent sticking. Spread the pasta out on a baking sheet and allow it to cool to room temperature.
- Combine Salad Ingredients: In a large bowl, mix the cooled pasta with the prepared pesto, thinly sliced zucchini and yellow squash, lemon juice, and the reserved pasta water. Season with salt and freshly ground black pepper to taste, tossing gently to combine all flavors.
- Serve and Garnish: Transfer the pasta salad to a serving dish. Top with additional toasted pine nuts, fresh basil leaves, and sprinkle a pinch of red pepper flakes for a subtle heat, if desired. Serve chilled or at room temperature.
Notes
- To toast pine nuts, dry toast them in a skillet over medium heat, stirring frequently until golden and fragrant.
- Parmesan cheese in the pesto is optional; omit for a dairy-free version.
- For a nuttier flavor, use walnuts or cashews instead of pine nuts.
- This salad can be refrigerated for up to 2 days; add fresh basil and pine nuts just before serving to maintain freshness and crunch.
- If pesto thickens upon standing, thin it with a bit more olive oil or reserved pasta water before tossing.
