20 Quick No Cook Recipes Delicious

When the thought of turning on the stove feels like too much, these 20 quick no-cook recipes are here to save the day! Perfect for busy weeknights, hot summer evenings, or just those “I can’t even” moments, these dishes are fresh, flavorful, and ready in a flash. From creamy dips to vibrant salads, get ready to fall in love with effortless eating—no heat required!

Avocado and Tomato Salad

This bright, creamy avocado and tomato salad is a no-fuss side that lets summer produce shine—perfect for picnics or weeknight dinners.

Ingredients:

• 2 large ripe avocados, cubed
• 1 pint cherry tomatoes, halved
• 1/4 cup finely diced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a large bowl, gently toss together avocados, cherry tomatoes, and red onion.
2. Drizzle with olive oil and lime juice, then sprinkle with salt and pepper. Fold gently to coat (avoid overmixing to keep avocados intact).
3. Stir in cilantro just before serving.

The contrast of velvety avocado and juicy tomatoes gets a zing from lime, while cilantro adds a fresh finish—no heavy dressing needed!

Tip: For the best texture, assemble this salad right before serving since avocados brown quickly.

Greek Yogurt Parfait with Fresh Berries

This vibrant parfait is a breeze to assemble and delivers a creamy, tangy-sweet bite perfect for breakfast or a light dessert.

Ingredients:

• 2 cups plain Greek yogurt (whole or 2%)
• 2 tbsp honey (plus extra for drizzling)
• 1 tsp vanilla extract
• 1 cup granola
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Fresh mint leaves (for garnish, optional)

Instructions:

1. In a bowl, whisk together the Greek yogurt, 2 tbsp honey, and vanilla extract until smooth.
2. In serving glasses or bowls, layer half the yogurt mixture, followed by half the granola and half the berries. Repeat layers.
3. Drizzle lightly with extra honey and garnish with mint leaves if desired.

The contrast of crunchy granola, juicy berries, and velvety yogurt makes every spoonful irresistible. Bonus? It’s ready in 5 minutes flat.

Tip: For a fun twist, swap granola for crushed graham crackers or toasted coconut flakes.

Caprese Skewers with Balsamic Glaze

These bite-sized Caprese skewers are a fresh, fuss-free appetizer that’s as pretty as it is flavorful—perfect for summer entertaining or a quick snack.

Ingredients:

• 1 pint cherry tomatoes (about 30)
• 8 oz fresh mozzarella balls (ciliegine size), drained
• 30 fresh basil leaves
• 1/4 cup balsamic glaze (store-bought or homemade)
• 1 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Thread one cherry tomato, one basil leaf (folded if large), and one mozzarella ball onto each skewer (6-inch wooden or metal). Repeat until all ingredients are used.
2. Arrange skewers on a serving platter. Drizzle evenly with 1 tbsp extra-virgin olive oil and 1/4 cup balsamic glaze.
3. Sprinkle with 1/4 tsp flaky sea salt and 1/4 tsp black pepper just before serving.

The sweet-tangy balsamic glaze balances the creamy mozzarella and juicy tomatoes, while the basil adds a pop of freshness in every bite.

Tip: For a deeper flavor, make your own balsamic glaze by simmering 1/2 cup balsamic vinegar with 1 tbsp honey until thickened (about 10 minutes).

Chilled Cucumber Soup

This refreshing, no-cook soup is a summer lifesaver—creamy, tangy, and packed with garden-fresh flavor.

Ingredients:

• 3 medium English cucumbers (about 1 1/2 lbs), peeled and roughly chopped
• 1 cup plain Greek yogurt (whole or 2%)
• 1/4 cup fresh dill, plus extra for garnish
• 2 tbsp fresh lemon juice
• 1 small garlic clove, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup ice water (optional, for thinning)
• 2 tbsp extra-virgin olive oil, for drizzling

Instructions:

1. In a blender, combine cucumbers, Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Blend on high until completely smooth, about 1 minute.
2. If the soup is too thick, add ice water 1 tbsp at a time, blending after each addition, until desired consistency is reached.
3. Transfer to a bowl or airtight container and chill for at least 2 hours (or up to 24 hours) to let flavors meld.
4. To serve, ladle into bowls, drizzle with olive oil, and garnish with extra dill.

The magic here? Blending the cucumbers raw keeps their bright, crisp flavor front and center—no dull cooked-veggie vibes.

Tip: For a fun twist, serve in chilled glasses as a sippable appetizer at your next BBQ.

Mediterranean Hummus Platter

This vibrant platter turns creamy hummus into a showstopping centerpiece, loaded with fresh toppings and warm pita for dipping.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tbsp lemon juice
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup crumbled feta cheese
• 1/4 cup diced cucumber
• 2 tbsp chopped Kalamata olives
• 1 tbsp chopped fresh parsley
• 1/4 tsp smoked paprika
• Warm pita bread, for serving

Instructions:

1. In a food processor, blend chickpeas, tahini, lemon juice, 2 tbsp olive oil, garlic, cumin, and salt until smooth (about 2 minutes), scraping down the sides as needed.
2. Spread hummus onto a serving platter. Drizzle lightly with olive oil, then top with feta, cucumber, olives, and parsley.
3. Sprinkle smoked paprika over the top. Serve immediately with warm pita.

The contrast of cool cucumbers, salty olives, and creamy hummus makes every bite exciting. Plus, it comes together in just 10 minutes!

Tip: For extra flavor, toast the pita wedges at 350°F for 5 minutes until lightly crisp.

Thai Peanut Noodle Salad

This vibrant noodle salad is packed with crunchy veggies and a creamy peanut dressing—perfect for a quick lunch or potluck side that always disappears fast!

Ingredients:

• 8 oz rice noodles (pad thai style)
• 1 cup shredded red cabbage
• 1 red bell pepper, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp sriracha (optional)
• 1/4 cup warm water

Instructions:

1. Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
2. In a large bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha (if using), and warm water until smooth.
3. Add noodles, red cabbage, bell pepper, and carrots to the bowl. Toss until evenly coated.
4. Top with cilantro and peanuts just before serving.

The magic here? The dressing doubles as a marinade, soaking into the noodles for max flavor without soggy veggies. Leftovers taste even better the next day!

Tip: For extra protein, add shredded rotisserie chicken or baked tofu.

Watermelon and Feta Salad

This refreshing summer salad balances juicy sweetness with salty tang—perfect for backyard BBQs or a light lunch.

Ingredients:

• 4 cups seedless watermelon, cubed (1-inch pieces)
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, gently toss watermelon, feta, mint, and red onion.
2. Drizzle with olive oil and lime juice, then sprinkle with sea salt and black pepper. Toss once more to combine.
3. Let sit for 5 minutes before serving to allow flavors to meld.

The crunch of watermelon against creamy feta and zippy lime makes this salad irresistibly dynamic—no cooking required!

Tip: For extra flair, add a handful of toasted pepitas or a drizzle of balsamic glaze.

Summer Rolls with Peanut Dipping Sauce

These light, crunchy summer rolls are perfect for hot days—no cooking required, just wrap and dip!

Ingredients

• 8 rice paper wrappers (8.5-inch diameter)
• 1 cup shredded romaine lettuce
• 1 cup thinly sliced cucumber
• 1 cup shredded carrots
• 1 cup fresh mint leaves
• 1 cup cooked shrimp, sliced in half lengthwise (or tofu for vegan)
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey (or maple syrup)
• 1 tsp sriracha (optional)
• 1/4 cup warm water

Instructions

1. Prep filling: Lay out lettuce, cucumber, carrots, mint, and shrimp in separate piles for easy assembly.
2. Soak wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper for 10 seconds until pliable but still slightly firm. Lay flat on a damp towel.
3. Fill & roll: Layer a small handful of lettuce, 2-3 cucumber slices, a pinch of carrots, 2-3 mint leaves, and 3 shrimp halves just below the center. Fold sides inward, then tightly roll from the bottom up. Repeat.
4. Make sauce: Whisk together peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 1 tsp sriracha (if using), and 1/4 cup warm water until smooth.

The magic? The rice paper softens as it sits, turning each bite into a perfect chewy-crisp texture.

Tip: Keep rolls moist by covering them with a damp towel—they dry out fast!

Tuna and White Bean Salad

This protein-packed salad is a breeze to throw together, with creamy beans and flaky tuna tossed in a bright lemon dressing—perfect for lunches or light dinners.

Ingredients:

• 2 (5-oz) cans solid white tuna in water, drained
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, gently flake the tuna with a fork. Add the cannellini beans, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and red pepper flakes (if using) until combined.
3. Pour the dressing over the tuna mixture and toss lightly to coat—avoid overmixing to keep the beans intact.
4. Let the salad sit for 10 minutes at room temperature before serving to let the flavors meld.

The contrast of the creamy beans and tangy dressing makes this salad satisfying without feeling heavy. Serve it over greens or with crusty bread for a fuss-free meal.

Tip: For extra freshness, add a handful of halved cherry tomatoes or diced cucumber just before serving.

Chickpea and Vegetable Buddha Bowl

This vibrant Chickpea and Vegetable Buddha Bowl is a rainbow of textures and flavors—perfect for a quick, nourishing meal that feels as good as it tastes.

• 1 (15-oz) can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup cooked quinoa
• 1 cup shredded purple cabbage
• 1 medium carrot, julienned
• 1/2 avocado, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/4 tsp maple syrup

1. Preheat oven to 400°F. Toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes, shaking halfway, until crispy.
2. Divide cooked quinoa between two bowls. Top with shredded cabbage, julienned carrot, avocado slices, and roasted chickpeas.
3. Whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water, and 1/4 tsp maple syrup until smooth. Drizzle over bowls.

The magic here is in the contrast—creamy avocado, crunchy chickpeas, and tangy tahini dressing make every bite exciting.

Tip: Swap quinoa for brown rice or massaged kale for a different twist!

Berry Chia Seed Pudding

This creamy, no-cook chia pudding is packed with fresh berry flavor and makes the perfect make-ahead breakfast or snack.

Ingredients:

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk (or milk of choice)
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp honey (optional drizzle)

Instructions:

1. In a large bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until fully combined.
2. Let mixture sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours (or overnight) until thickened to a pudding-like consistency.
3. Just before serving, gently fold in half of the mixed berries, reserving the rest for topping.
4. Divide pudding into bowls and top with remaining berries. Drizzle with honey if desired.

The magic of chia seeds means this pudding thickens effortlessly in the fridge – no stovetop required! The juicy berries add pops of freshness against the creamy base.

Tip: For extra flavor, mash a few berries and swirl them into the pudding before chilling.

Antipasto Platter with Olives and Cheese

This vibrant antipasto platter is a no-cook crowd-pleaser, packed with bold flavors and perfect for effortless entertaining.

Ingredients:

• 1/2 cup mixed olives (such as Kalamata and Castelvetrano)
• 4 oz sliced salami, folded into quarters
• 4 oz sliced prosciutto, rolled into rosettes
• 1/2 cup marinated artichoke hearts, drained
• 1/2 cup roasted red peppers, sliced into strips
• 6 oz fresh mozzarella pearls, drained
• 4 oz sharp provolone cheese, cubed
• 1/4 cup pepperoncini peppers
• 1/4 cup extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1 tsp dried oregano
• 1/2 tsp flaky sea salt
• Crusty bread or crackers for serving

Instructions:

1. Arrange olives, salami, prosciutto, artichoke hearts, roasted red peppers, mozzarella, provolone, and pepperoncini on a large wooden board or platter.
2. Drizzle ingredients evenly with 1/4 cup extra-virgin olive oil and 1 tbsp balsamic glaze.
3. Sprinkle with 1 tsp dried oregano and 1/2 tsp flaky sea salt.
4. Serve immediately with crusty bread or crackers for scooping.

The beauty of this platter lies in its contrast of textures – creamy mozzarella against crisp peppers, salty meats balanced by briny olives.

Tip: For a pretty presentation, tuck fresh rosemary sprigs between ingredients before serving.

Guacamole with Veggie Sticks

This vibrant guacamole is a crowd-pleaser with its zesty lime kick and creamy texture, perfect for scooping up with crisp veggie sticks.

Ingredients:

• 3 ripe avocados, halved and pitted
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1 cup sliced bell peppers (any color)
• 1 cup sliced cucumber
• 1 cup carrot sticks

Instructions:

1. Scoop the avocado flesh into a medium bowl and mash lightly with a fork, leaving some chunks for texture.
2. Stir in the red onion, cilantro, jalapeño, lime juice, salt, and cumin until just combined.
3. Arrange the bell peppers, cucumber, and carrot sticks around the bowl for dipping.

The contrast of the cool, crunchy veggies against the rich, citrusy guacamole makes every bite exciting—no chips required!

Tip: For extra creaminess, fold in 2 tbsp of Greek yogurt before serving.

Cold Soba Noodles with Sesame Dressing

This refreshing dish is perfect for hot summer days—chewy soba noodles tossed in a nutty, umami-packed sesame dressing that comes together in minutes.

Ingredients:

• 8 oz dried soba noodles
• 3 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 clove garlic, grated
• 1 tsp grated fresh ginger
• 2 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Cook soba noodles according to package instructions (usually 4–5 minutes in boiling water). Drain and rinse under cold water until completely cool. Shake off excess water.
2. In a large bowl, whisk together 3 tbsp toasted sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 grated garlic clove, and 1 tsp grated ginger until smooth.
3. Add the cooled noodles to the dressing and toss gently to coat. Sprinkle with 2 tbsp toasted sesame seeds and sliced green onions.

The magic here is in the contrast—the chilled noodles stay springy while soaking up the rich, slightly sweet dressing. It’s a satisfying meal that doesn’t weigh you down.

Tip: For extra crunch, top with shredded cucumber or julienned carrots right before serving.

Shrimp Ceviche with Lime and Cilantro

Bright, zesty, and packed with fresh flavors, this shrimp ceviche is a no-cook wonder that’s perfect for summer gatherings or a light weeknight meal.

Ingredients:

• 1 lb raw shrimp, peeled, deveined, and tails removed
• 1/2 cup freshly squeezed lime juice (about 4–5 limes)
• 1/4 cup finely diced red onion
• 1 medium jalapeño, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, diced
• Tortilla chips or tostadas, for serving

Instructions:

1. Bring a medium pot of water to a boil. Add the shrimp and cook for 2 minutes, just until pink and opaque. Drain and rinse under cold water to stop the cooking.
2. Chop the shrimp into bite-sized pieces and transfer to a large bowl. Pour the lime juice over the shrimp, tossing to coat. Let marinate in the fridge for 15 minutes.
3. Add the red onion, jalapeño, cilantro, salt, and black pepper to the bowl. Gently stir to combine.
4. Fold in the diced avocado just before serving to keep it creamy. Serve chilled with tortilla chips or tostadas.

The magic here? The lime juice “cooks” the shrimp further while keeping it tender—no rubbery texture in sight!

Tip: For extra freshness, add a handful of diced cucumber or mango for a sweet crunch.

Fruit and Nut Energy Bites

These no-bake energy bites are packed with natural sweetness and crunch—perfect for a quick snack or post-workout boost!

Ingredients:

• 1 cup rolled oats
• 1/2 cup creamy almond butter
• 1/3 cup honey
• 1/4 cup chopped almonds
• 1/4 cup dried cranberries
• 1/4 cup mini chocolate chips
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a large bowl, mix 1 cup rolled oats, 1/2 cup almond butter, and 1/3 cup honey until fully combined.
2. Fold in 1/4 cup chopped almonds, 1/4 cup dried cranberries, 1/4 cup mini chocolate chips, 1 tsp vanilla extract, and a pinch of sea salt.
3. Roll the mixture into 1-inch balls (about 1 tbsp each) and place on a parchment-lined tray.
4. Chill in the fridge for 30 minutes to firm up. Store in an airtight container for up to 1 week.

The chewy cranberries and crunchy almonds make these bites irresistibly textured—no one will guess they’re so simple to whip up!

Tip: For a vegan version, swap honey for maple syrup.

Spinach and Artichoke Dip with Crackers

This crowd-pleasing dip is the ultimate party starter—creamy, cheesy, and packed with savory flavor, all ready in under 30 minutes!

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• Crackers, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, beat cream cheese, sour cream, and mayonnaise until smooth.
2. Stir in mozzarella, Parmesan, artichokes, spinach, garlic, salt, black pepper, and red pepper flakes (if using) until fully combined.
3. Transfer mixture to a greased 1-quart baking dish and bake for 20–25 minutes until bubbly and lightly golden on top.
4. Let cool for 5 minutes, then serve warm with crackers.

The magic here? Squeezing every bit of moisture from the spinach ensures a luxuriously thick dip—no watery mess!

Tip: For extra toasty flavor, broil the dip for the last 2–3 minutes (watch closely!).

Cold Brew Coffee Tiramisu

Skip the espresso and let cold brew coffee shine in this creamy, no-bake tiramisu—perfect for warm days when you crave a caffeinated dessert.

Ingredients:

• 1 1/2 cups cold brew coffee, chilled
• 24 ladyfingers (about 7 oz)
• 16 oz mascarpone cheese, room temperature
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp cocoa powder, for dusting

Instructions:

1. In a shallow dish, pour the 1 1/2 cups cold brew coffee. Quickly dip ladyfingers one at a time (1–2 seconds per side) and arrange them in a single layer in an 8×8-inch dish.
2. In a large bowl, beat 16 oz mascarpone cheese, 1 cup heavy cream, 1/2 cup sugar, and 1 tsp vanilla extract with a hand mixer until smooth and fluffy, about 3 minutes.
3. Spread half the mascarpone mixture over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
4. Cover and refrigerate for at least 4 hours (or overnight). Just before serving, dust the top with 2 tbsp cocoa powder.

The cold brew adds a smooth, mellow coffee flavor without bitterness, while the long chill time lets the ladyfingers soften into pillowy perfection.

Tip: For a boozy twist, stir 1–2 tbsp coffee liqueur into the cold brew before dipping.

Panzanella Salad with Fresh Basil

This rustic Italian bread salad is a summer stunner, combining juicy tomatoes, crisp cucumbers, and crusty bread soaked in a bright garlicky dressing.

Ingredients:

• 4 cups day-old crusty bread (like ciabatta), torn into 1-inch pieces
• 3 cups ripe cherry tomatoes, halved
• 1 English cucumber, sliced into half-moons
• 1/2 small red onion, thinly sliced
• 1/3 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 garlic clove, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions:

1. Toast the bread: Preheat oven to 375°F. Spread bread pieces on a baking sheet and bake for 10-12 minutes until golden and crisp. Let cool.
2. Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Combine: In a large bowl, toss toasted bread, cherry tomatoes, cucumber, red onion, and basil. Drizzle with dressing and gently toss until evenly coated.
4. Rest: Let the salad sit for 15 minutes (up to 1 hour) so the bread soaks up the flavors without getting soggy.

The magic happens as the bread transforms—crisp edges give way to pillowy centers, while the tomatoes release their sweet juices into every bite.

Tip: For peak flavor, use the ripest tomatoes you can find and tear (don’t chop) the basil to prevent bruising.

Zucchini Noodles with Pesto Sauce

Light, fresh, and ready in minutes, these zucchini noodles are a vibrant way to enjoy summer’s bounty—no pasta pot required!

Ingredients:

• 4 medium zucchinis, spiralized (about 4 cups noodles)
• 1/2 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 small garlic clove
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil and lemon juice until the pesto is smooth and creamy.
3. Toss the zucchini noodles with the pesto in a large bowl until evenly coated. Let sit for 5 minutes to soften slightly (or serve immediately for a crunchier texture).

The raw garlic and lemon in the pesto give these noodles a bright kick, while the zucchini stays crisp-tender—perfect for a light lunch or alongside grilled chicken.

Tip: For extra flavor, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes before blending.

Conclusion

With these 20 quick no-cook recipes, delicious meals are just minutes away—perfect for busy days or beating the heat! We hope you find a new favorite (or two!) in this roundup. Don’t forget to leave a comment sharing which recipe you loved most, and pin this article to save for later. Happy no-cook cooking!