Zucchini pesto pasta salad is a summer dish perfect for a family dinner. Is full of flavours and easy to make. Prepare it in advance for you meatless monday!
In a frying pan heat 2 tablespoons of olive oil over medium-high heat. Add zucchini and sprinkle with salt. Sauté until tender. Divide zucchini in two portions and allow to cool.
Place one portion of zucchini onto a food processor. Add arugula, basil, almonds, garlic and parmigiano reggiano. Start processing the ingredients while adding slowly some olive oil until you see evetything is combined in a creamy and soft pesto. Adjust salt to your tasting and set aside.
Cook pasta al dente according to the package instructions. Drain and add it to a large bowl.
Add pesto to the pasta and coat evenly. Set aside until pasta reach room temperature.
Add remaining zucchini to the pasta bowl, mozzarella cubes and some hand-torn basil leaves. Give it a good mix and serve or store in fridge.
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