Name: Pasta Salad With Strawberries Zucchini And Balsamic Vinaigrette Recipe
Total time: 20 min
Yield: 4
Cuisine: American

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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

How to make Pasta Salad With Strawberries Zucchini And Balsamic Vinaigrette Recipe

Taylor Kiser

Crawler

American

<p>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</p>

2 packages of house foods tofu shirataki noodles spaghetti shaped

Balsamic vinegar

Agave

Dijon mustard

Italian seasoning

Olive oil

Large zucchini sliced

Garlic minced

Salt/pepper

Fresh strawberries sliced

Spring salad mix

Goat cheese crumbled

Large avocado sliced

Fresh basil minced

step 1

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.

step 2

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.

step 3

Add the dry noodles into the vinaigrette, toss and mix to coat evenly. Cover the bowl and refrigerate 2-3 hours.

step 4

Once the noodles have chilled, preheat your grill to medium heat.

step 5

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.

step 6

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.

step 7

step 8

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