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Easy Summer Salad #3: Spinach Pesto Zucchini Noodle Salad Recipe

And last but not least, is a spinach pesto zucchini noodle salad, that I think you're really going to love. Two words: ricotta cheese! Let me start by saying, I like zucchini but I don't LOVE zucchini...typically. However, this spinach pesto zucchini noodle salad is now one of my absolute favorite salads for the summer. So even if you're not the world's biggest zucchini fan, I highly recommend giving this salad a try. It also has maple bacon if you still need a little swaying.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4


Zucchini Noodle Salad Base

  • Zucchini Noodle Salad Base
  • 16 ounces zucchini noodles
  • 1 cup of cherry tomatoes
  • 4 slices of thick sliced maple bacon
  • 1/4 cup of shaved parmesan cheese
  • 2 heaping tablespoons of ricotta cheese

Spinach Pesto for Zucchini Noodle Salad

  • 1/2 cup of frozen chopped spinach
  • 2 large handfuls of fresh basil
  • 1 sprig of parsley
  • 2 cloves of garlic minced
  • cup of extra virgin olive oil
  • 2 teaspoon of sea salt
  • juice of 1/2 a lemon
  • 2 teaspoon of black pepper


  • Cook 4 slices of bacon according to the instructions on the packaging. Set aside and let cool, before chopping into small, bite-size pieces.
  • While waiting for the bacon to finish cooking, make the spinach pesto. To do that, combine all the spinach pesto ingredients listed in the food processor, until smooth.
  • Add more olive oil if desired for thinner consistency. Next, cut cherry tomatoes in half.
  • Combine zucchini noodles, cherry tomatoes, and bacon into a large bowl.
  • Toss in the pesto, and add parmesan and ricotta cheese. Garnish with more basil, if desired.