Summer Pesto Noodle Salad Recipe

Name: Summer Pesto Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto Sauce; 1 large bunch of fresh basil, leaves picked and rinsed; 1 1/2 tablespoons olive oil; 1 1/2 tablespoons nutritional yeast (or sub with parmesan cheese); 1 tablespoon lemon juice; 2 teaspoons miso paste; 1 teaspoon salt; 2 cloves garlic, peeled; 1/4 cup walnuts; Salad; 2 large summer squash (~17.5 ounces total); 1 large yellow peach, peeled and diced; 1 cup cherry tomatoes

Servings: persons

Pesto Sauce
1 large bunch of fresh basil, leaves picked and rinsed
1 1/2 tablespoons olive oil
1 1/2 tablespoons nutritional yeast (or sub with parmesan cheese)
1 tablespoon lemon juice
2 teaspoons miso paste
1 teaspoon salt
2 cloves garlic, peeled
1/4 cup walnuts
Salad
2 large summer squash (~17.5 ounces total)
1 large yellow peach, peeled and diced
1 cup cherry tomatoes

1
In a food processor, blend the basil, oil, nutritional yeast, lemon juice, miso paste, salt, garlic, and walnuts together until smooth. Set aside.
2
Spiralize the squash using Blade B. Once the squash has been spiralized, I like to give all the noodles several rough chops so that they're easy to eat (otherwise, the noodles are too long). Chop up the parts of the squash that did not get spiralized and add them to the salad. If you do not have a spiralizer, create vegetable noodles with a julienne peeler or vegetable ribbons with a regular peeler.
3
In a large bowl, toss the noodles, diced peaches, cherry tomatoes, and 1/3 to 1/2 cup of the pesto sauce together.
4
Store the unused pesto and leftover salad in separate containers and refrigerate.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Pesto Sauce, 1 large bunch of fresh basil, leaves picked and rinsed, 1 1/2 tablespoons olive oil, 1 1/2 tablespoons nutritional yeast (or sub with parmesan cheese), and more.

Yes, Summer Pesto Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Pesto Noodle Salad

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