Zucchini Pesto Pasta Salad
This Pesto Pasta Salad recipe is made with spiralized zucchini, fresh mozzarella, summer sausage, peppadews and pesto. It’s the perfect side dish for summer and fits nicely into low carb, keto and gluten free diets.
Servings: 6 servings
Calories: 209kcal
Ingredients
- 1.5 pounds zucchini (spiralized)
- 2 tablespoons basil pesto (homemade or store-bought)
- 1 cup mozzarella cheese (diced or use pearls)
- 1 cup summer sausage (diced small, can use pepperoni or salami)
- 1/4 cup Peppadew peppers (diced small, can use pepperoncini)
- cherry tomatoes (optional)
Instructions
- Combine the zucchini and pesto in a large bowl and toss gently until the zucchini is evenly coated.
- Fold in the mozzarella cheese, summer sausage and peppers.
- Serve cold or room temperature. Top with cherry tomatoes, if desired.
Video
Notes
Tips and Techniques
- Fresh zucchini works best for this recipe.
- Use a hand-held spiralizer or an electric one to make your zucchini noodles.
- This side dish is best made fresh. Leftovers may become soggy, so it's not recommended to store longer than a day.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 5g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 492mg | Potassium: 394mg | Fiber: 1g | Sugar: 3g | Vitamin A: 471IU | Vitamin C: 25mg | Calcium: 124mg | Iron: 1mg