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Summer Pesto Noodle Salad

Summer Pesto Noodle Salad

By Alessandro Moretti
0’ Prep time
45’ Cook time
45’ Total time
232 Calories
3 Serving

Summary

Summer Pesto Noodle Salad requires approximately 45 minutes from start to finish. This recipe makes 3 servings with 232 calories, 8g of protein, and 16g of fat each. For $2.41 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a budget friendly hor d'oeuvre. Head to the store and pick up basil, garlic, peach, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 70%, this dish is solid. Similar recipes are Almost-summer Rice Noodle Salad, Cold Summer Zucchini Noodle Pasta Salad, and Pesto Tabbouleh Summer Salad.
Alessandro Moretti 0 Followers

Step by Step

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Step 1

In a food processor, blend the basil, oil, nutritional yeast, lemon juice, miso paste, salt, garlic, and walnuts together until smooth. Set aside.
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Step 2

Spiralize the squash using Blade B. Once the squash has been spiralized, I like to give all the noodles several rough chops so that they're easy to eat (otherwise, the noodles are too long). Chop up the parts of the squash that did not get spiralized and add them to the salad. If you do not have a spiralizer, create vegetable noodles with a julienne peeler or vegetable ribbons with a regular peeler.
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Step 3

In a large bowl, toss the noodles, diced peaches, cherry tomatoes, and 1/3 to 1/2 cup of the pesto sauce together.
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Step 4

Store the unused pesto and leftover salad in separate containers and refrigerate.

Ingredient

  • table salt
    table salt
    1 teaspoon
  • garlic
    garlic
    2 cloves
  • nutritional yeast flakes
    nutritional yeast flakes
    1.5 tbs
  • lemon juice
    lemon juice
    1 tb
  • peach
    peach
    1 large
  • olive oil
    olive oil
    1.5 tbs
  • cherry tomato
    cherry tomato
    135 grams
  • fresh basil
    fresh basil
    1 large bunch
  • miso
    miso
    2 teaspoons
  • yellow squash
    yellow squash
    2 larges
  • walnut halves
    walnut halves
    35 grams

Nutrition Facts

View nutrition facts
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