Stephanie here…
This salad was served at our local PCC several times this summer. 
The first time I had it, they had cut long ribbon-like noodles. The second time, it was cut more like I have done it here, except with more of a spiral noodle cut. I liked it EVERY way I had it.
Re-making this salad proved to be fairly simple. Make a basic pesto with sun-dried tomatoes thrown in and leave out the pine nuts and the parmesan, then toss it with your zucchini noodles/ribbons and you’re good to go. The one at PCC had almonds in it, too, but I liked mine better without them.
Pesto Zucchini “Noodle” Salad
about a lb. of zucchini (usually takes 3-4 medium zukes for me)
2 cups of lightly packed basil
2-4 T olive oil
2-4 cloves of minced garlic
2-4 sundried tomatoes (In Oil)
1 Tbsp of lemon juice
lemon zest (1/2 lemon)
Sea Salt to taste
Make your zucchini into noodles, either with a mandoline, a food processor or a cheese grater. Press the water out of them with a clean towel.
In a food processor, process all other ingredients (NOT ZUKES) to make the pesto. Mix pesto with zucchini and refrigerate for an hour or two.
I took this to a few different events this summer and got rave reviews. People couldn’t believe how good the zucchini noodles were. It’s fresh and flavorful!
I’ve had this salad at PCC and it ROCKS! I’m trying to develop a nutritarian-friendly version of it – no oil. Thanks for sharing your recipe here.