Roasted Zucchini Salad with Pesto
Golden roasted zucchini, tender chickpeas, briny green olives, and juicy cherry tomatoes all tossed in a fresh pesto dressing—this Roasted Zucchini Salad with Pesto is summer simplicity at its finest. Whether you’re hosting a garden lunch, prepping for a picnic, or looking for an easy weeknight side, this salad delivers bold Mediterranean flavor with minimal effort.
Why You’ll Love This Roasted Zucchini Salad with Pesto
This Roasted Zucchini Salad with Pesto is hearty enough to be a meal on its own but works beautifully as a side dish. The pesto dressing is the magic touch—it brings everything together with its herbal richness and a hint of garlic. It’s also super versatile: serve it warm, at room temperature, or chilled. With no dairy or gluten, and packed with plant-based protein, it’s naturally vegan and satisfying for everyone at the table.
Ingredients
- 1 kg (2.2lb) zucchini, cut into chunks
- 1 tablespoon olive oil, for roasting
- Salt, to taste
- 1 can chickpeas, drained and rinsed
- 300g green olives (0.66 lb), halved or left whole
- 1 cup cherry tomatoes, chopped
- 1/3 cup fresh parsley, chopped
For the dressing:
- 2 tablespoons pesto sauce (homemade or store-bought)
Tips and Variations
- Make it a meal: Add cooked quinoa, couscous, or farro to bulk it up for a satisfying grain salad.
- Switch the legumes: Use white beans or lentils in place of chickpeas if you prefer.
- Try a different dressing: Not a fan of pesto? Try a simple lemon vinaigrette or tahini dressing instead.
- Roast in advance: The zucchini can be roasted a day ahead and stored in the fridge, making assembly even faster.
- Add crunch: Top with toasted pine nuts or sunflower seeds for texture.
- Go herby: Mix in fresh basil or mint alongside the parsley for extra vibrancy.
Why Roasted Zucchini?
Zucchini is mild when raw, but roasting transforms it into something special. It becomes soft and caramelized, with a nutty undertone that pairs wonderfully with earthy chickpeas and bright tomatoes. Roasting also removes excess moisture—so no soggy salad here.
If you’ve only had raw zucchini in salads before, this dish might convert you. Roasting brings out its best side.
What Kind of Pesto Works Best?
This salad works with any pesto—basil, parsley, arugula, or even sun-dried tomato pesto. Use what you have on hand or try something different depending on the season. A homemade pesto adds a personalized touch, but a good-quality store-bought version works just as well when you’re short on time.
Here’s a quick homemade vegan pesto you can whip up in minutes:
Quick Vegan Pesto Recipe:
- 1 cup fresh basil leaves
- 1/4 cup toasted sunflower seeds or pine nuts
- 1 garlic clove
- Juice of half a lemon
- 1/4–1/3 cup olive oil
- Salt to taste
Blend until smooth and adjust the texture with water or oil as needed.
How to Serve This Roasted Zucchini Salad with Pesto
- As a side dish: It pairs well with grilled tofu, veggie burgers, or flatbreads.
- Stuff it: Use it as a filling for pita pockets or wrap it in a flatbread with hummus.
- Top it: Add avocado slices or vegan feta for extra richness.
- Make it a bowl: Serve over a bed of grains or leafy greens for a full meal.
Whether you’re serving it at a barbecue or tucking it into your lunchbox, this salad adapts beautifully to every occasion.
Storage Notes
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Meal prep: This salad keeps well, making it ideal for batch lunches.
- Pesto tip: If you plan to store it, keep the dressing separate and mix it in before serving for the freshest flavor.
Frequently Asked Questions: Roasted Zucchini Salad with Pesto
Can I make this Roasted Zucchini Salad with Pesto in advance?
Yes! You can roast the zucchini and prep the other components ahead of time. Store the pesto dressing separately and mix everything just before serving. This keeps the vegetables from becoming soggy and maintains the salad’s freshness.
Is this Roasted Zucchini Salad with Pesto served hot or cold?
It’s delicious either way. Serve it warm right after tossing the roasted zucchini, or chill it for a refreshing cold salad. It also works well at room temperature, making it great for potlucks and picnics.
Is this Roasted Zucchini Salad with Pesto gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check your pesto sauce (if store-bought) to ensure it doesn’t contain added gluten.
What can I use instead of pesto?
If you don’t have pesto on hand or prefer a different flavor, try one of these alternatives:
- Lemon-tahini dressing
- Olive tapenade
- Garlic-herb vinaigrette
- Chimichurri
Each gives a unique twist while keeping the salad vibrant.
How can I add more protein?
The chickpeas already bring a nice dose of plant protein, but for more, you could:
- Add cooked lentils or white beans
- Top with roasted tofu or tempeh
- Sprinkle with hemp seeds or chopped nuts
How do I keep the zucchini from getting soggy?
Use high heat (220°C / 430°F), spread the zucchini in a single layer, and don’t overcrowd the tray. Overcrowding causes the zucchini to steam instead of roast. Turn them halfway through for even browning.
Check out more recipes:
Savory Chickpea Granola Clusters
Roasted Zucchini Salad with Pesto
Ingredients
- 1 kg (2.2lb) zucchini cut into chunks
- 1 tbsp olive oil
- ½ tsp olive oil
- 1 can chickpeas drained and rinsed
- 300 g (0.66lb) green olives
- 1 cup cherry tomatoes halved
- ⅓ cup fresh parsley chopped
- 2 tbsp pesto sauce homemade or store-bought
Instructions
- Preheat oven to 220°C (430°F). Toss zucchini with olive oil and salt. Spread on a baking tray in a single layer.
- Roast for 25–30 minutes, flipping halfway, until golden and caramelized.
- Meanwhile, prep chickpeas, olives, cherry tomatoes, and parsley.
- Mix pesto with a splash of water or olive oil to loosen.
- Combine all ingredients in a large bowl. Drizzle with pesto and toss to coat.
- Serve warm or chilled. Adjust salt if needed.
