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Prep
Difficulty
Easy
Time
Estimate
30 mins
Bring water to a boil. Slice the zucchini and toss with the dressing. Blend the pesto. Slice the remaining vegetables for both salads. Toss the pesto with the pasta and vegetables. Toss the veggies in with the zucchini. If taking on the go, package separately.
Homemade pesto is an amazing, yet simple luxury. Have a mortar & pestle? Roll up those sleeves and pound some love into this garlic-basil-olive oil sauciness. Have a food processor? Pulse, pulse and you are done. We use lemon to brighten the flavor and retain color. Make this vegan by substituting more nuts for the cheese. If you can’t find or afford pricy pine nuts, I love my pesto with walnuts, pistachios, almonds or even pecans.
When basil is fresh for the picking, so are the tomatoes and zucchini that accompany this dish. Make it ahead and enjoy as leftovers for lunch. This is an excellent main dish, but can also be a side dish at a picnic or barbeque. This simply calls for pesto. Use our homemade version or purchase pre-made in the deli section. Try to avoid the jarred pesto as the flavor and color diminishes in jars.
Zucchini slices dance in an olive oil-vinaigrette until their cells give way and they suck up the flavor. Tossed with cherry tomato halves, kalamatas, and topped with long strips of Romano or Parmigiano cheese the salad is complete.
