Everyday cooking
Pesto Zucchini Noodle Salad
A quick and super tasty recipe! Pesto Zucchini Noodle Salad with Violife Prosociano in flakes is ideal for those summer nights. No cooking required!
![preparation time]()
Prep time10 minutes![servings]()
Servings6 portions
- 1 pack Violife Prosociano, cut in flakes
- 2 medium zucchinis
- 1 cup grape tomatoes, halved
- 1 ¼ cup fresh basil leaves, packed
- 1 cup fresh baby spinach leaves, packed
- 2 garlic cloves
- ½ tsp coarse salt
- ⅛ tsp cracked black pepper
- ½ cup extra virgin olive oil
- Spiralize the zucchini in a noodle format using a vegetable peeler. Set aside in a colander.
- To make the pesto in a high-power blender, add the spinach, basil, garlic, salt, pepper, half of the Violife Prosociano flakes and olive oil and blend until smooth.
- In a large bowl, toss the pesto with the zucchini ‘noodles’ and tomatoes until combined.
- Add extra Violife Prosociano flakes on top and serve.
