Simple Zucchini Pasta Salad (Quick + Easy)

This Simple Zucchini Pasta Salad is like a burst of summer in every bite. Crisp, cool, and kissed with citrusy brightness, it’s everything you want in a light meal or refreshing side. With spiralized zucchini as the base, juicy cherry tomatoes, paper-thin slices of red onion, and aromatic basil tossed together in a lemony olive oil dressing, this dish feels like a garden-fresh celebration on your plate.

Behind the Recipe

This recipe was born out of one of those late summer days when the garden was overflowing with zucchini and all I craved was something fresh and simple. No cooking. No fuss. Just raw, crisp ingredients that come together in minutes. It became a go-to during busy weeknights and lazy weekends, when the last thing I wanted was to turn on the stove. One bite, and I knew it was going to be one of those staples I’d return to again and again.

Recipe Origin or Trivia

Zucchini noodles, often called “zoodles,” rose to fame with the rise of gluten-free and low-carb lifestyles, but their roots trace back to Mediterranean cuisine, where raw vegetable salads have long been a staple. Using spiralized veggies in place of pasta isn’t just trendy — it’s practical and flavorful too. In Italy, cold pasta salads often feature olive oil, tomatoes, and fresh herbs, much like this one, only this version swaps the grain for green goodness.

Why You’ll Love Simple Zucchini Pasta Salad

This dish is more than just pretty to look at — it’s a total game-changer in the kitchen.

Versatile: Enjoy it as a light lunch, a picnic side, or a colorful dinner companion.

Budget-Friendly: With just a handful of simple, seasonal ingredients, it keeps both your belly and wallet full.

Quick and Easy: Spiral, slice, toss — done in under 15 minutes flat.

Customizable: Add chickpeas, grilled veggies, or a sprinkle of feta for a personal twist.

Crowd-Pleasing: Its bright colors and fresh flavors make it a hit at potlucks and BBQs.

Make-Ahead Friendly: Prepare a few hours early and let the flavors mingle.

Great for Leftovers: Stays crisp in the fridge for a day or two, perfect for lunchboxes.

Chef’s Pro Tips for Perfect Results

To make this dish truly shine, keep these little secrets in your back pocket.

• Use the freshest zucchini you can find — smaller ones are sweeter and less watery.
• Salt your zucchini noodles lightly and let them sit for 10 minutes, then blot with paper towels to reduce moisture.
• Use a high-quality extra virgin olive oil, since it’s a major flavor player.
• Cut the cherry tomatoes in half to release their juices into the dressing.
• Serve chilled or at room temperature — it brings out the natural flavors better.

Kitchen Tools You’ll Need

You don’t need much, but a few handy tools make prep a breeze.

Spiralizer: Essential for turning zucchini into delicate noodles.

Sharp knife: For slicing tomatoes, onion, and basil cleanly.

Mixing bowl: To toss everything together evenly.

Citrus juicer: Helps extract every drop of fresh lemon juice.

Salad tongs or forks: For serving with style.

Ingredients in Simple Zucchini Pasta Salad

This recipe is a beautiful harmony of freshness and color, and every ingredient has its moment to shine.

1. Zucchini: 2 medium, spiralized – the cool, crisp base that replaces pasta beautifully.
2. Cherry Tomatoes: 1 cup, halved – adds juicy sweetness and bright color.
3. Red Onion: 1/4, very thinly sliced – gives a zesty sharpness and crunch.
4. Fresh Basil: 1/4 cup, torn or thinly sliced – brings in bold, herbal brightness.
5. Olive Oil: 2 tablespoons – coats the veggies and pulls all the flavors together.
6. Lemon Juice: 1 tablespoon, freshly squeezed – adds zing and freshness.
7. Salt: 1/4 teaspoon – enhances every other flavor.
8. Black Pepper: To taste – adds a little gentle heat and balance.

Ingredient Substitutions

Sometimes you have to work with what’s on hand. Here’s how.

Zucchini: Yellow squash.

Cherry Tomatoes: Grape tomatoes or chopped Roma tomatoes.

Red Onion: Shallots or green onions.

Fresh Basil: Fresh parsley or mint.

Olive Oil: Avocado oil.

Lemon Juice: Apple cider vinegar or white wine vinegar.

Ingredient Spotlight

Zucchini: This humble veggie becomes the star when spiralized, bringing a fresh crunch and mild sweetness that pairs beautifully with tangy dressings.

Basil: More than just a garnish, basil adds fragrance and a burst of green flavor that ties all the other ingredients together.

Instructions for Making Simple Zucchini Pasta Salad

This dish is pure simplicity — fresh, crisp, and no stovetop required. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   No preheating needed here — just grab your tools and get ready to spiral and slice.
2. Combine Ingredients:
   In a large bowl, toss the spiralized zucchini, halved cherry tomatoes, and sliced red onion.
3. Prepare Your Cooking Vessel:
   Your mixing bowl is all you need. No pots or pans required.
4. Assemble the Dish:
   Drizzle olive oil and lemon juice over the veggies. Sprinkle with salt and pepper, then gently toss to coat.
5. Cook to Perfection:
   Let the salad sit for 5 to 10 minutes to allow the flavors to blend and the zucchini to soften slightly.
6. Finishing Touches:
   Add the fresh basil and give it one final gentle toss.
7. Serve and Enjoy:
   Serve chilled or at room temperature. It’s light, bright, and utterly satisfying.

Texture & Flavor Secrets

This salad has it all — crunchy zucchini noodles, juicy bursts of tomato, and silky ribbons of basil. The lemon and olive oil dressing brings a bright tanginess that lifts the whole dish, while the raw red onion gives a gentle bite that keeps things interesting.

Cooking Tips & Tricks

Here are a few things that make this salad even better.

• Pat your zucchini noodles dry after salting to prevent sogginess.
• Use a mandoline or sharp knife for paper-thin onion slices.
• Let the salad marinate for a bit before serving for deeper flavor.

What to Avoid

Here’s what to skip so your salad stays crisp and delicious.

• Don’t overdress: Too much oil can make the zucchini soggy.
• Don’t spiral too far ahead: Zoodles are best fresh or stored briefly.
• Don’t skip the salt soak: It’s key to keeping the texture on point.

Nutrition Facts

Servings: 2
Calories per serving: 150

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

This dish is a dream when it comes to quick prep. You can spiral and chop your veggies ahead of time, then store them separately. Mix the dressing just before serving or a few hours ahead to let the flavors meld. Store leftovers in an airtight container for up to 2 days. Avoid freezing, as the texture won’t hold.

How to Serve Simple Zucchini Pasta Salad

Serve it chilled alongside grilled tofu, crusty bread, or as a refreshing side to a hearty sandwich. For a light lunch, toss in some white beans or avocado slices. It also pairs beautifully with lemony iced tea or sparkling water with herbs.

Creative Leftover Transformations

Give those leftovers a second life.

• Toss with cooked pasta for a cold pasta salad hybrid.
• Add to a wrap with hummus for a fresh veggie roll-up.
• Mix with quinoa and olives for a Mediterranean grain bowl.

Additional Tips

• Use a julienne peeler if you don’t have a spiralizer.
• Add nuts or seeds for extra crunch.
• A little vegan feta or nutritional yeast can boost the flavor depth.

Make It a Showstopper

Present it in a shallow white bowl to let the colors pop. Garnish with extra basil leaves or a twist of lemon zest. Serve with chilled forks for a cool, crisp finish.

Variations to Try

• Add Protein: Mix in chickpeas, white beans, or grilled tempeh.
• Greek Style: Add olives, cucumber, and vegan feta.
• Spicy Kick: Toss in red pepper flakes or sliced chili.
• Asian Fusion: Use sesame oil and rice vinegar with shredded carrots.
• Creamy Version: Mix in a spoon of vegan mayo or tahini for a different dressing twist.

FAQ’s

Q1: Can I make this without a spiralizer?

A1: Yes, you can use a julienne peeler or even a sharp knife to create thin strips.

Q2: How long does it last in the fridge?

A2: It stays fresh for up to 2 days, though it’s best eaten within 24 hours.

Q3: Can I use cooked zucchini?

A3: It’s best raw for that crisp texture, but lightly blanched zucchini works if preferred.

Q4: What kind of olive oil should I use?

A4: Extra virgin olive oil gives the richest flavor.

Q5: Can I add cheese?

A5: Sure, vegan feta or grated plant-based parmesan works beautifully.

Q6: Is this recipe gluten-free?

A6: Absolutely. There’s no pasta or wheat, just fresh veggies.

Q7: How do I keep it from getting soggy?

A7: Salt the zucchini and pat it dry before assembling.

Q8: Can I use lemon concentrate?

A8: Fresh lemon juice is best, but in a pinch, concentrate will work.

Q9: Is it kid-friendly?

A9: Totally! The fun noodle shape makes it easy and fun to eat.

Q10: Can I make a bigger batch?

A10: Yes, just multiply the ingredients to suit your crowd.

Conclusion

There’s something magical about a dish that takes minutes to make but leaves a lasting impression. This Simple Zucchini Pasta Salad is light, flavorful, and endlessly adaptable. Trust me, you’re going to love this. Whether you’re feeding a crowd or just craving something crisp and satisfying, this one’s worth every bite.

Print