Pesto zoodle and pasta salad
Pasta salads are the perfect accompaniment to any Aussie BBQ. Usually with a creamy sauce, they are sure to get your mouth watering. My version of pasta salad is as much a side dish as a perfect lunch option with grilled chicken added, which could also be replaced by left over BBQ meat. My homemade pesto sauce replaces the mayo based originals, and a combination of fresh vegetables with roast pumping provide a variety of textures. The pesto can be kept in an airtight container for 2-3 weeks, but I freeze mine in ice cube trays so they are portioned ready to use whenever I need, and nothing goes to waste.
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
  1. Pesto
  2. 1 bunch basil
  3. 1/2c-1c cashews
  4. 1/2c olive oil
  5. 1/3c lemon
  6. Salad
  7. 3 zucchini, spiralised
  8. 400g high-fibre/wholemeal fettucine, cooked and drained
  9. 500g pumpkin, diced
  10. 1 punnet cherry tomatoes, halved
  11. 1 bunch of Tuscan kale (flat leaf), stems removed
  12. 1 tbsp olive oil
  13. Optional: 400g chicken thigh fillet, diced.
  1. Heat oven to 180C. Place pumpkin on lined tray and drizzle with olive oil. Season with salt and pepper.
  2. If using chicken, fry over medium heat, with 1 tsp olive oil and seasoned. Cook until brown and no pink in middle.
  3. Blend pesto ingredients with stick blender and adjust ingredients to taste.
  4. Mix with zoodles and pasta, with pesto until covered.
  5. Add chopped tomatoes, roasted pumpkin and chopped kale. Add chicken if using.
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