Mozzarella, Tomato and Pesto Zucchini Pasta Salad

gluten freevegetarian
Mozzarella, Tomato and Pesto Zucchini Pasta Salad

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

Although this weekend was a bit chilly, this past week was filled with 90 degree days, and all I was craving was cold pasta salads.

Well, not real pasta salads – zucchini pasta salads.

You may have tried my Italian Zucchini Pasta Salad or my Mediterranean Zucchini Pasta Salad. Well now, we have the easiest one yet: Mozzarella, Tomato and Pesto Zucchini Pasta Salad.

Unfortunately, it’s starting to get back down to typical spring temperatures – in this 60s, but I’m not complaining, because Memorial Day is right around the corner, and then I know summer’s coming!

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

I’ve been getting so excited lately for the summer, because there would be lots of festivities – my babymoon, my baby shower, my sister’s bridesmaids brunch, a friends 30th birthday, and little trips here and there.

And, I’ll be setting up the nursery in a month-ish. I bought the wallpaper and the crib last night, because I just couldn’t wait anymore – and someone told me that cribs tend to go out of stock, so I wanted to make sure I had the one I wanted!

I’m already getting the urge to nest, and I’m only 22 weeks (23 on Wednesday!) Last night, Lu was able to feel the baby kick from the outside. It was a cute little moment in bed. #crazySaturdaynight (haha have you seen my greeting card about Friday night?)

I’m enjoying these little milestones!

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

Anyway, today we have a zucchini pasta salad for you that’s no-cook, only five ingredients, and can be saved for up to 3 days in the refrigerator, to be enjoyed before, during, and after a potluck! I love bringing my zucchini pasta salads to outdoor gatherings and potlucks, because it’s always a crowd pleaser and then it ensures there’s something healthy for me there to eat.

And you can’t go wrong with pesto – it makes everything tastes better!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

Prep Time20 mins
Total Time20 mins


  • 2 medium zucchinis
  • 1 cup halved mozzarella balls
  • 1 cup halved cherry tomatoes
  • ¾ cup halved large black olives
  • 2/3 cup basil pesto


  • Slice your zucchinis halfway through and then spiralize them, using Blade B.
  • Place your zucchini noodles in a serving bowl with the mozzarella, tomatoes, olives, and pesto. Toss well to combine so the pesto coats all the vegetables.
  • Serve.


Per serving (1 out of 4) - Calories: 277, Fat: 24g, Saturated Fat: 7g, Carbs: 12g, Fiber: 4g, Sugars: 4g, Protein: 12g, Sodium: 1495mg

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

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Anonymous says:
10 wow points. Is that for one serving. Doesn't seem right.
jane says:
how much spinach? It is not listed in the ingredients!
Dorre says:
I think the spinach might be a typo because I don't see it in the pictures either.
Ali Maffucci says:
Jane, I deleted Gary's rude comment! I was shocked. Spinach was a typo!
jane says:
thank you Ali! I typed and deleted many comments but decided to not stoop to that level of rudeness. love the blog. Having this (without spinach! ) for dinner to night! jane
Jeanie says:
How much spinach. You left it off the ingredients list. Thanks
inez says:
What is in the pesto sauce?
India Andrews says:
My guess it doesn't use a specific pesto recipe. Use your favorite recipe or a store bought jar of pesto.
Debra says:
How exciting Ali. Fixing up the nursery and the nesting feeling. Also so cool about the baby kicking. I remember those times, 22yrs ago. You are doing a great job! You are such a organized lady, you will be a great mom!! Big Hugs from N.Calif.
Hillary Gras says:
Haha I've been making a version of this for the past two summers for ANY occasion and it's always a hit! I keep it VERY simple with deli cubed mozzarella and I haven't added olives before. Maybe I should try those - yum! If I have leftovers, I will add a fresh zucchini the next day to give it some new life - I find it hides the wimpy day-2 zucchini noodles. Just my tip! WOW - what a great life moment with Lu. Those will keep coming this year... :) BTW I love the nursery inspiration - so fresh. Can't wait to see it come together
Sue George says:
Dumb question. Cutting zucchini in half length wise?
ruth Detroit area says:
Sue - Don't be afraid to ask questions! We're all friends here...and many of us have asked a question or two along the way! YES, length wise - it makes cute little macaroni-shaped noodles. I'll try to attach a link to the youtube video Ali made a while back demonstrating a simple zucchini pasta salad: (Afraid this didn't actually come out like a link, just "copy" and paste it to watch) ~ ruth
Anonymous says:
I made this last night and it was AMAZING. so fresh and so clean.
Dozenelk says:
What are Mozzarella balls and do you make them or buy them? If you make them, how?
Vikki Coopr says:
I made this salad this evening for my husband and teenage sons... and there is barely a tablespoon left! Thank you for sharing this delicious recipe.
Anonymous says:
silly question - do you cook the zuccini?
Dizzy5 says:
Are those canned black olives or culinary?
Meaghan says:
Use canned or whatever you prefer!

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