This Pesto Salad with Zoodles, Prosciutto & Pine Nuts is straightforward to make, full of bright flavour, and keeps well in the fridge for several days. Ready in about 35 minutes, it combines crispy prosciutto and a vibrant dairy-free pesto for a light, satisfying dish. The salad fits Paleo, Whole30, Dairy Free, Grain Free, Gluten Free, and SCD-friendly diets.
This recipe is a healthy take on a pesto pasta salad. Instead of traditional pasta and lots of cheese, it uses spiralized zucchini noodles tossed with a simple dairy-free pesto, peppery arugula, toasted pine nuts and crispy baked prosciutto. If you omit the prosciutto, the dish is also suitable for a vegan, raw option.
The base is zucchini noodles, dressed with pesto and topped with crunchy prosciutto, fresh arugula (also called rocket), and toasted pine nuts. Baking prosciutto in the oven produces an ultra-crispy, salty texture similar to very crisp bacon, and it breaks into perfect bite-size pieces for salads.
The pesto here is intentionally simple: basil, garlic, pine nuts, lemon juice, olive oil, salt and pepper. It complements the zoodles without overpowering them. If you have extra pesto, it freezes well for later use.
One important technique makes a big difference: removing excess moisture from the zucchini. Zoodles release a lot of water; if you skip this step the salad can become watery, especially when stored as leftovers. Spiralize the zucchini in advance, salt them and let them rest in a sieve for at least 20 minutes. Just before assembling, squeeze the noodles between paper towels to extract as much liquid as possible.
Leftovers keep well for up to three days in the refrigerator. Before serving leftovers, stir in a handful of fresh arugula to refresh the salad, as older leaves will likely have wilted.
Other zucchini recipes you might enjoy
- Grilled Zucchini & Asparagus Salad
- Creamy Tomato Sauce with Zucchini Noodles
- Zucchini Wrapped Chicken Enchiladas
- Zucchini Stuffed with Pork & Tomato Sauce
- Zucchini Fritters
- Zucchini, Cheddar & Pancetta Muffins
If you make this recipe, leave a comment to share how it turned out — I love seeing photos and hearing feedback.
Pesto Salad with Zoodles, Prosciutto & Pine Nuts
Carmen Sturdy
DF Dairy Free
SCD Specific Carbohydrate Diet
P Paleo
V Vegan
W30 Whole30
Ingredients
- 2 large zucchini (spiralled into thin noodles)
- 1/4 tsp salt
- 4 slices prosciutto (omit for vegan/raw)
- 2 cups arugula (rocket)
- 1/3 cup pine nuts
Pesto
- 1 cup packed basil
- 2 cloves garlic
- 1/4 cup pine nuts
- 1 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 tsp salt
- 1/2 tsp pepper
Instructions
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Place the spiralized zucchini noodles in a colander or sieve, sprinkle with the salt, and let them rest for at least 20 minutes. This draws out excess moisture and helps prevent a watery salad.
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Preheat the oven to 175°C (350°F). Arrange prosciutto slices on a baking sheet lined with parchment paper and bake for about 12 minutes, until crisp. Remove and break into small pieces. (Skip this step if you are making the vegan/raw version.)
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To make the pesto, combine the basil, garlic, pine nuts, lemon juice, olive oil, salt and pepper in a food processor. Blend until smooth and set aside. Adjust seasoning to taste.
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Squeeze the zucchini noodles between paper towels to remove as much liquid as possible. In a large bowl, combine the drained zoodles, arugula, toasted pine nuts, chopped prosciutto and the pesto. Toss gently until everything is evenly coated. Serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
