I’ve got another summer recipe in store for you today: Rainbow Noodle Salad with Pesto. Isn’t it amazing what you can create with just a spiralizer and some colorful vegetables? I used zucchini, carrots and beetroot for the rainbow noodles, and added rice pasta to turn the salad into a complete meal. Topped with pumpkin seed pea pesto, this noodle salad makes a great comfort food lunch or dinner on busy days!
Rainbow Noodle Salad with Pesto | Spiralizer Recipe
SERVES: 2-3 people
EQUIPMENT: spiralizer, food processor, rubber spatula, cooking pot
INGREDIENTS:
Pea Pumpkin Seed Pesto
1 cup peas, fresh or frozen and thawed
2 large handfuls fresh herbs (I used basil + oregano)
4 tablespoons pumpkin seeds
2 tablespoons extra virgin olive oil
1 tablespoon lime (or lemon) juice
1 tablespoon Shiro miso & nutritional yeast each (optional, for a salty ‘cheesy’ flavor)
½ teaspoon Himalayan crystal salt or sea salt
Black pepper & turmeric, to taste (optional)
Rainbow Noodle Salad
200g of rice or buckwheat noodles
2 small zucchini
2 large carrots
1 large beetroot
1 large handful peas, fresh or frozen and thawed
Toppings: pumpkin seeds (raw or lightly toasted), ALL GOOD almond cashew cheese crumble, fresh herbs, edible flowers
DIRECTIONS:
Pea Pumpkin Seed Pesto
1. Add your peas, herbs, pumpkin seeds, olive oil, lime juice and salt to a food processor fitted with an S-blade. Process until creamy.
2. I also like to add black pepper and turmeric because they have really strong anti-inflammatory properties + miso and nutritional yeast for a salty ‘cheesy’ flavor.
Rainbow Noodle Salad
1. Use a spiralizer to turn your zucchini, carrots and beetroot into noodles. If you’re using organic veggies, you can leave the skin on for extra minerals - just make sure to rinse them well. If not, it’s best to peel the vegetables.
2. In the meantime, cook the noodles according to the package directions.
3. Combine the vegetables noodles, rice pasta and peas in a bowl. I like to serve the pesto on the side so you can add as much or as little as you want.
4. For garnish, I used pumpkin seeds, ALL GOOD almond cashew cheese crumble, basil and oregano (the same herbs I used for the pesto) and a few edible flowers from our garden.
JULIE’S TIPS & TRICKS:
• This pesto will stay fresh for at least 3 days in an airtight container in the fridge.
• Pumpkin seeds are a great source of zinc and magnesium, so they’ll give you plenty of energy. Don’t have any at home? You can replace them with sunflower seeds, pine nuts, cashews, walnuts…
• Want to add even more color to your bowl? Add purple carrots, yellow zucchini… or cook your rice noodles with a piece of beetroot to give them a soft pink color
• Never used a spiralizer before? Check out this video for Zucchini Pasta with Basil Hemp Pesto where I show you more in detail how to use a spiralizer.
Now I would love to hear from you! Do you ever use a spiralizer to make vegetable noodles? What’s your favorite recipe/flavor combination? Let me know by leaving a comment down below.
