Meatless Mondays: Pesto Zucchini Pasta Salad with Green Beans and Potatoes

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Time to channel our inner vegans and vegetarians and talk meatless! Yesterday, I was honored to be part of Hoboken Girl‘s first “Hoboken Girl Social.” I’ll do a separate post with pictures on that, but in a nutshell – it was an event designed to bring a bunch of cool girls living in Hoboken together for a night of wine, hors d’oeuvres, giveaways and a makeup tutorial by Dina’s Cosmetics and cooking demo by yours truly! During my demo, I gave away samples (in cute little clamshaw boxes that I DIYd with sticker ingredient labels) of a pesto zucchini pasta salad. I’m a crafty lady, let me tell you.

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Since I was making over 25 samples, I did this recipe in a big ugly tupperware box, so please excuse the picture quality. This is a great go-to recipe to make on a Sunday night while you’re watching True Blood (oh – is that just me?). Just make a big batch, put it in the refrigerator, and eat it for lunch a couple days during the week! The pesto is veeeegan (I know, I’m a horrible Italian!) so it’s Parmesan-Reggiano-less and therefore lower in cals and fat grams!

Speaking of vegan, check out my recipe gallery at by clicking here.


Meatless Mondays: Pesto Zucchini Pasta Salad with Green Beans and Potatoes

Yields 2

7 minPrep Time

27 minCook Time

32 minTotal Time

Save RecipeSave Recipe


  • For the pesto
  • 1.5 cup basil leaves, packed
  • 1/3 cup of pinenuts
  • 1/4 cup of olive oil (if you like it thicker, less olive oil)
  • 5 cranks of the sea salt grinder
  • 5 cranks of the peppercorn grinder
  • 1 large clove of garlic minced
  • For the rest
  • 2 zucchinis, Blade C
  • 15-20 green beans, ends trimmed off
  • 2-3 large red potatoes


  1. Place potatoes in a large saucepan, covered in water. Boil potatoes for 20 minutes (depending on the size of your potato) or until easily pierced with a fork. When done, pour into a colander to drain. Let the potatoes cool for about 5 minutes and then quarter each potato. When done, place in the refrigerator.
  2. Pour enough water to cover the green beans in the same saucepan and bring water to a boil. Once boiling, add in the green beans and cook for about 5 minutes or until beans are easily pierced with a fork. When done, pour into a colander to drain and then place in the refrigerator.
  3. Put all ingredients for the pesto into a food processor and pulse until creamy. Place in the refrigerator.
  4. Let everything chill for about 4-5 hours (or simply overnight) and then mix green beans, potatoes, zucchini pasta and pesto together. OR mix everything together immediately and enjoy!

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Ileah says:
Just ordered my spiralizer and am making this for Easter. I can't wait! Discovered you through paleoomg a few months ago and have been dying to try your recipes.
Anonymous says:
Also, if I need to make it for 14 people, do I just multiply the recipe times 7?
Anna says:
I ordered my spiralizer yesterday and I am SO excited to start making zoodles! I'm been scouring your website for the past two hours (slow day at work, haha) and I decided that this will be my first dish!! I've already checked my amazon order status 5 times because I'm so ancy to get it! Thanks for all of the amazing recipes!!! I've decided that inspiralized buns and pizza are in my near future too :)
So happy to hear you're excited to get started! This is definitely a great recipe to start with!
Anna says:
I made a non-vegan variation of this and it was great! For the pesto I used 2 cups basil, 1/4 cup cottage cheese, 1/4 cup parmesan, garlic, salt and pepper. I only used one potato and 3 cups of green beans. It was great!! I've already made it twice :)
I asked my a spiralizer for Christmas, I got it and I can't use it until Christmas. I am so anxious I have reviewed your site on numerous occassions...can't wait....thanks for the inspiration....
Pamela says:
Am completely INSPIRALIZED!! Great website and...insight. Thank you for sharing!

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