Zucchini Pesto Salad Recipes

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ZUCCHINI PESTO PASTA SALAD RECIPE BY TASTY



Zucchini Pesto Pasta Salad Recipe by Tasty image

Here's what you need: fresh basil leaf, fresh parsley, fresh chives, pine nuts, small garlic clove, lemon juice, kosher salt, vegetable oil, Walmart Zucchinis, spinach, red wine vinegar, penne pasta, medium lemon, caper, fresh mozzarella cheese, kosher salt, freshly ground black pepper, fresh basil

Provided by Walmart

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

2 cups fresh basil leaf, loosely packed
1 cup fresh parsley, loosely packed
½ cup fresh chives, cut into 2 in (5 cm) pieces, loosely packed
¼ cup pine nuts
1 small garlic clove
2 ½ tablespoons lemon juice
1 teaspoon kosher salt
½ cup vegetable oil
2 Walmart Zucchinis, medium, sliced in 1/4 in (6 mm) in rounds
1 cup spinach, roughly chopped, loosely packed
1 tablespoon red wine vinegar
1 lb penne pasta, cooked according to package instructions, drained, and still warm
1 medium lemon
1 ½ tablespoons caper
6 oz fresh mozzarella cheese, torn into bite-size pieces
¼ teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
¼ cup fresh basil, torn

Steps:

  • Make the pesto: Add the basil, parsley, chives, pine nuts, garlic, lemon juice, and salt to a high-powered blender or food processor. Blend on high speed, scraping down the sides with a rubber spatula as needed, until well combined, 1-2 minutes.
  • Make the zucchini pasta salad: Heat the vegetable oil in a large, high-walled skillet over high heat. Working in batches, fry the zucchini rounds in a single layer for 1-1½ minutes per side, until the outside is golden brown but the zucchini is still slightly crisp. Transfer to a paper towel-lined plate to drain, blotting away any excess oil.
  • Transfer the zucchini to a large serving bowl. Add the spinach and red wine vinegar, and toss gently to combine. Add the penne, pesto, lemon zest, capers, and mozzarella, and fold gently until well combined. Season with salt and pepper to taste.
  • Garnish with the basil leaves and serve slightly warm, or refrigerate until ready to serve.
  • Enjoy!

ZUCCHINI PESTO TARTS WITH SALAD



Zucchini Pesto Tarts With Salad image

Provided by Mark Bittman

Categories     salads and dressings, appetizer

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/8 cups flour, more for rolling the dough
Salt and pepper
1 teaspoon fresh rosemary leaves
1 stick butter
1 egg
4 medium zucchini, about 1 pound
Extra virgin olive oil as needed
4 cloves garlic, minced
1/2 cup chopped fresh parsley leaves, washed and well dried
1/2 cup freshly grated Parmesan cheese
4 to 6 cups assorted greens like red leaf lettuce, romaine, chard and radicchio, thinly shredded
Lemon juice as needed

Steps:

  • Combine flour, 1/2 teaspoon salt and rosemary in a food processor; pulse once or twice. Add butter, and process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds. Place mixture in a bowl and sprinkle 3 tablespoons of water over it, then toss with a fork; add a little more water if necessary, until you can pack dough into a ball. Wrap and refrigerate for at least an hour.
  • Roll dough out on a floured surface until thin. Cut to fit 4 small tart pans or 1 medium one. (There will be leftover dough; wrap and freeze or refrigerate for another use.) Press dough into tart pans, and prick surface all over with a fork. Refrigerate again for an hour.
  • Heat oven to 350 degrees. Beat egg with a tablespoon of water, and brush tart shells; bake for 10 to 12 minutes, or until golden and slightly browned. Set aside for up to a few hours, or proceed immediately.
  • Cut zucchini in quarters lengthwise. Dice each strip into 1/2-inch pieces. Put 3 tablespoons olive oil in a skillet over medium heat; a minute later, add zucchini and garlic. Cook, stirring occasionally, until they just start to soften, 5 to 10 minutes. Add parsley, and continue to cook, stirring occasionally, until zucchini is soft but still green. Remove from heat and cool. Combine zucchini-parsley mixture in a blender with Parmesan and blend until smooth.
  • Spread zucchini pesto over baked tart shells. Toss greens with olive oil, lemon juice, salt and pepper to taste. Pile greens into tart shells and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 413 milligrams, Sugar 2 grams, TransFat 1 gram

ZUCCHINI PESTO



Zucchini Pesto image

Using pesto in pasta salad is fantastic and it's even better in this recipe with fresh grape tomatoes and blanched zucchini. An additional dusting of fresh Parmesan makes this pasta even better. It's a nice, brightly flavored salad that's made in a snap. Green pesto and colorful tomatoes make for a pretty presentation. A...

Provided by Heather Chrane-Dejarnett

Categories     Other Main Dishes

Time 25m

Number Of Ingredients 5

1 lb rotini pasta
2 medium zucchini, peeled and cubed
1 pt grape or cherry tomatoes, whole or split
1/4 c Parmesan, grated
1 jar(s) pesto sauce or 1 cup homemade pesto

Steps:

  • 1. Boil rotini pasta for 8 minutes.
  • 2. During the last 3 minutes add zucchini.
  • 3. Drain pasta and zucchini. Pour into a large bowl.
  • 4. Add tomatoes, pesto, and Parmesan.
  • 5. Mix together. Serve warm or cold. Optional: Add 1 cup ricotta for a creamy version.

ZUCCHINI PESTO SALAD



ZUCCHINI PESTO SALAD image

Categories     Salad     Vegetable     Side     No-Cook     Summer

Yield 4-6 servings

Number Of Ingredients 9

2 TBS red wine vinegar
3 TBS Dijon mustard
6 TBS EVOO
6 med zucchini
1 red pepper
1 green pepper
1 raw onion, sliced then
1 bush basil chopped
salt and pepper to taste

Steps:

  • combine vinegar, mustard and olive oil and shake well to make dressing. cut zucchini and peppers into julienne strips. combine zucchini, peppers, onion and basil in large bowl and toss with dressing. season with salt and pepper.

ZUCCHINI PESTO



Zucchini Pesto image

Categories     Condiment/Spread     Parmesan     Basil     Walnut     Zucchini     Summer     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 8

1 cup (packed) fresh basil leaves
1/4 cup walnuts (1 ounce), toasted
2 garlic cloves
3 small zucchini (about 9 ounces), trimmed, cut into 1/2-inch pieces
1/2 cup (packed) freshly grated Parmesan cheese
1 green onion, chopped
1/2 cup plus 2 tablespoons olive oil
Assorted raw vegetables

Steps:

  • Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped. Add oil. Using on/off turns, process until mixture is finely chopped. Season pesto to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Serve with assorted raw vegetables.

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