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:

Inspiralized

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

Ingredients

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

Instructions

  • 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.

Notes

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

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

21 comments

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: https://inspiralized.com/2015/08/26/how-to-make-macaroni-shaped-zucchini-noodles/comment-page-1/#comment-225736 (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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas
...

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas
...

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)
...

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you
...