Zucchini Noodles with Cherry Tomatoes and Basil

Zucchini Pasta with Cherry Tomatoes and Basil | Fork Knife Swoon

What I thought would be just a few days away from Swoon has quickly become two weeks. The Honey came home from an extended business trip, and I let myself fall out of the regular routine, blissfully distracted with catching up. We had some local adventures in the Carolinas, then made an (almost) spur of the moment trip back home to California to visit both of our families.

After a week of eating ourselves silly in Santa Barbara, we’re back and detoxing a bit. I’ve been craving fresh, light, veggie-packed dishes; Simple, no-fuss preparations of Summer’s best offerings. Our local farm stand is overflowing with beautiful produce, and I’m having a hard time restraining myself. I’m also avoiding my oven due to the muggy, two-plus-shower-a-day, suffocating Southern Summer heat we came home to. Did I mention the apocalyptic thunder and lighting storms, every single day since we returned?

Which brings me to these lusciously light and bright zucchini noodles. Tossed in a flavorful vinaigrette and topped with fresh cherry tomatoes and basil from our garden, this raw “pasta” dish really does trick the senses and is a fabulous no-cook dish. If you don’t have a vegetable spiraler (or as we’ve taken to calling it around the Swoon Kitchen, a “noodler”), you could use a julienne peeler or even substitute regular cooked angel hair or linguine and just add very, very thin slices of raw zucchini with the tomatoes.


Zucchini Noodles with Cherry Tomatoes and Basil

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 2 Servings 1x



  • 2 medium zucchini
  • 1 cup cherry tomatoes, halved
  • 1/4 cup (packed) fresh basil leaves, chopped

For the vinaigrette

  • juice of one lemon
  • 1 tsp fresh garlic, finely minced
  • 1 shallot, finely minced
  • 2 tbsp white wine or champagne vinegar
  • 3 tbsp tbsp extra-virgin olive oil
  • 1 tbsp honey
  • a pinch of dried red pepper flakes, to taste
  • kosher salt and freshly-ground black pepper, to taste


  1. Using a vegetable spiraler or julienne peeler, make the zucchini noodles. Wrap the zucchini noodles in paper towel or cheesecloth and gently wring out some of the liquid.
  2. Make the vinaigrette. Combine the lemon juice, garlic, shallot, vinegar and honey in a small mixing bowl and stir to combine. Whisk in the olive oil and add the red pepper flakes and salt and pepper, to taste.
  3. Toss the zucchini noodles, tomatoes and basil with the vinaigrette. Serve chilled.


Some of the links in this post may be affiliate links. Making a purchase through one of these links pays me a small referral fee at no added cost to you. These tiny fees add up, and help keep the blog running. Thank you for supporting Fork Knife Swoon!
July 1, 2013

Make this recipe? Let us know what you think!

Leave a Comment & Review

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Reply
    30+ Pasta Alternatives that are easy to swap!
    July 29, 2016 at 3:01 am

    […] Zucchini Noodles with Cherry Tomatoes and Basil from Fork Knife Swoon […]

  • Reply
    August 2nd, 2014 Basket | Bountiful Basket Meal Planning
    August 2, 2014 at 8:53 pm

    […] Cherry Tomato Zucchini Noodles with Cherry Tomatoes […]

  • Reply
    5 clean lunches – 10 minutes or less – 21 day fix approved | Never once have I ever walked alone.
    July 29, 2014 at 2:04 pm

    […] Zucchini Noodles with Cherry Tomatoes and Basil (here is some info on how to make your own zucchini […]

  • Reply
    Ali @ inspiralized
    August 23, 2013 at 9:58 am

    Love that you’re giving zucchini noodles the spotlight – and I love the blog, it’s very inspirational!! Check my food blog out – it’s dedicated to spiralized meals 🙂 http://www.inspiralized.com

    Keep up the good work! Love all your recipes.

    • Reply
      September 10, 2013 at 12:49 pm

      Oh thank you, Ali! You’re so sweet!

  • Reply
    July 30, 2013 at 4:53 pm

    What is your “noodler” of choice?