Healthy Pasta Salad with Strawberries, Zucchini and Balsamic Vinaigrette
This healthy pasta salad is made with tofu noodles to keep it light and healthy! It's a vegetarian meal that is easy and perfect for spring parties!
Servings 4 -6
Ingredients
- 2 8 Oz Packages of House Foods Tofu Shirataki Noodles Spaghetti Shaped
For the dressing:
- 4 1/2 Tbsp Balsamic Vinegar
- 1/2 tsp Agave
- 1/2 tsp Dijon Mustard
- 1/4 tsp Italian Seasoning
- 3 Tbsp Olive oil
For the salad:
- 1 cups Large Zucchini sliced (about 2 )
- 1/2 tsp Olive oil
- 1 tsp Garlic minced
- Salt/pepper
- 1 1/2 Cups Fresh strawberries sliced
- 2 Cups Spring Salad mix
- 3 Oz Goat cheese crumbled
- 1 Large avocado Sliced
- 2 Tbsp Fresh basil minced
Instructions
- Bring a large pot of water to a boil.
- Drain and rinse the noodles well. Place them into the boiling water and cook for 2-3 minutes. Drain and pat dry with paper towel. You want to remove as much moisture as possible. * Let the noodles sit on the counter for 30 minutes to cool and continue drying.
- In a large bowl, mix together the balsamic vinegar, agave, mustard and Italian seasoning until smooth and mixed. While whisking, stream in the olive oil until the dressing thickens and becomes creamy.
- Add the dry noodles into the vinaigrette, toss and mix to coat evenly. Cover the bowl and refrigerate 2-3 hours.
- Once the noodles have chilled, Preheat your grill to medium heat.
- Toss the sliced zucchini with the olive oil, garlic and a pinch of salt and pepper. Cook until tender and grill marks form, about 3-5 minutes. Flip and repeat on the other side. Toss the grilled zucchini into the bowl of noodles.
- Add the sliced strawberries, spring mix, goat cheese, avocado and basil into the salad and toss until evenly mixed. Season to taste with salt and pepper.
- DEVOUR immediately.
Notes
* You want to make the noodles as dry as you can. I patted mine dry with paper towel 3 times, before letting them cool to room temperature, to really absorb that moisure