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Spring Time Healthy Pasta Salad - This pasta salad is made with tofu noodles, strawberries, avocado, zucchini and balsamic vinaigrette for an easy, vegetarian meal. Perfect for spring parties! | Foodfaithfitness.com | @FoodFaithFit

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!

Course Salad
Cuisine American
Keyword healthy pasta salad, healthy salads, tofu noodles, vegetarian lunch recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6
Author Taylor

Ingredients

  • 2 8 Oz Packages of House Foods Tofu Shirataki Noodles Spaghetti Shaped

For the dressing:

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

  1. Bring a large pot of water to a boil.
  2. 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.
  3. 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.
  4. Add the dry noodles into the vinaigrette, toss and mix to coat evenly. Cover the bowl and refrigerate 2-3 hours.
  5. Once the noodles have chilled, Preheat your grill to medium heat.
  6. 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.
  7. 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.
  8. DEVOUR immediately.

Recipe 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