Name: SIMPLE ZUCCHINI PASTA SALAD
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 1 medium zucchini, julienned or spiralized; handful cherry or grape tomatoes, cut in half; small handful alfalfa sprouts; 1 – 2 leaves of basil, chiffonade; 1/2 lemon, juice of; 1/4 avocado; sprinkle of hemp hearts, optional; pinch or two of red pepper flakes, optional; himalayan salt & freshly cracked pepper, to taste; almond parmesan, for dusting

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Simple Zucchini Pasta Salad is fresh and healthy, perfect for a light warm-weather lunch or dinner. It’s ready in 15 minutes or less!

top down view of black bowl filled zucchini pasta, tomatoes, lemon and micro sprouts on a wooden cutting board

This raw zucchini pasta salad, featuring julienned zucchini noodles, cherry tomatoes, basil, lemon, and avocado, is simple and clean, yet amazingly delicious!

With just a few simple flavors that work well together, I love the simplicity of this vegan zucchini noodle pasta recipe. It’s light and fresh and will leave you feeling vibrant and healthy!

top down view of zucchini made into zucchini pasta noodles using a julienne tool on a wooden cutting board

Ingredient Notes

In this recipe, simple zucchini noodles are served with tomatoes, sprouts, and avocado and topped with lemon juice, hemp hearts, and basil for a light and refreshing salad.

Here is everything you will need:

Zucchini – use the freshest you can find, and enjoy this recipe often during its peak season.
Cherry or grape tomatoes – will add a pop of color and juiciness.
Alfalfa sprouts – these microgreens are full of nutrition while adding texture.
Basil – this fresh herb adds flavor and color.
Lemon – is used to dress the salad, adding wonderful zestiness.
Avocado – adds a bit of creaminess and healthy fat.
Hemp hearts – loaded with healthy omegas, these little seeds pack a lot of nutrition.
Red pepper flakes – we like to add a sprinkle for a bit of heat.
Himalayan salt & freshly cracked pepper – use to taste to enhance the flavors.
Almond parmesan – perfect for adding a bit of ‘cheese’ flavor to your zucchini noodles.

How To Make Zucchini Pasta Salad

This zucchini pasta salad is easy to assemble and will be ready in about 5 minutes. The zucchini ‘noodles’ can be made ahead of time and stored in the refrigerator for a couple of days, making for a quick grab-and-go meal idea any time you need.

Simply julienne or spiralize your zucchini.
Place the zucchini in a bowl, along with halved cherry tomatoes, a few sprouts, avocado, chiffonaded basil, and a sprinkle of salt and pepper.
Add a big squeeze of lemon overtop. If you like, a little olive oil is great too.

And don’t forget your almond parmesan. It’s a great staple to have in the pantry or fridge for meals like this, topping it off nicely while adding more nutrition and flavor!

Recommended Equipment: Zucchini noodles can be made using a julienne tool or spiralizer. For the zucchini pasta you see here, I used a julienne tool to create straight noodles. This tool is small and easily fits in the utensils drawer. On the other hand, a spiralizer is a bit bulkier and creates long curly noodles, like these spiralized zucchini noodles. Both tools are great to have on hand, creating different styles of noodles. (This paragraph contains affiliate links.)

zucchini pasta with tomatoes, avocado, lemon, micro sprouts and almond parmesan in a black bowl on a wooden cutting board

More Raw Zucchini Noodle Recipes!

If you try this alkalizing recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.