Healthy Pasta Salad with Strawberries and Balsamic Vinaigrette Recipe
This Healthy Pasta Salad with Strawberries and Balsamic Vinaigrette combines the light, low-carb goodness of tofu shirataki noodles with vibrant fresh vegetables and fruit. Tossed in a tangy balsamic vinaigrette and topped with creamy goat cheese and avocado, this salad is refreshing, nutritious, and ideal for a healthy lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Noodles and Dressing
- 2 packages House Foods Tofu Shirataki, Spaghetti-Shaped Noodle Substitute (8 ounces per package)
- 4½ tablespoons balsamic vinegar
- ½ teaspoon agave nectar
- ½ teaspoon Dijon mustard
- ¼ teaspoon Italian seasoning
- 3 tablespoons olive oil (for dressing)
For the Grilled Vegetables
- 1 cup zucchini (sliced, about 2 zucchini)
- ½ teaspoon olive oil (for grilling zucchini)
- 1 teaspoon garlic (minced)
- Salt and pepper (to taste)
For the Salad Assembly
- 1½ cups strawberries (sliced)
- 2 cups spring salad mix
- 3 ounces goat cheese (crumbled)
- 1 large avocado (sliced)
- 2 tablespoons fresh basil (minced)
Instructions
- Boil water: Bring a large pot of water to a rolling boil to prepare for cooking the shirataki noodles.
- Prepare noodles: Drain and rinse the tofu shirataki noodles well in a colander. Add the noodles to the boiling water and cook for 2-3 minutes to remove excess liquid and improve texture. Drain thoroughly and pat dry with paper towels to remove moisture. Allow the noodles to sit at room temperature for 30 minutes to cool and further dry.
- Whisk dressing: In a large mixing bowl, whisk together balsamic vinegar, agave nectar, Dijon mustard, and Italian seasoning until evenly combined. While continuously whisking, slowly drizzle in 3 tablespoons of olive oil until the dressing emulsifies and thickens to a creamy consistency.
- Marinate noodles: Add the dried noodles to the bowl with the balsamic vinaigrette. Toss thoroughly to coat all noodles evenly. Cover the bowl with plastic wrap or a lid and refrigerate for 2-3 hours to allow the flavors to meld.
- Preheat grill: When noodles are chilled and marinated, preheat your grill to medium heat to prepare for grilling the zucchini.
- Grill zucchini: Toss sliced zucchini with ½ teaspoon olive oil, minced garlic, and a pinch of salt and pepper. Place the zucchini slices onto the grill and cook until tender with grill marks, approximately 3-5 minutes per side. Flip zucchini to cook evenly on both sides. Once grilled, add the zucchini to the bowl containing the noodles and dressing.
- Assemble salad: Add sliced strawberries, spring salad mix, crumbled goat cheese, sliced avocado, and minced basil to the noodle and zucchini mixture. Gently toss all ingredients together until evenly combined. Season with additional salt and pepper to taste. Serve the salad immediately for best freshness and flavor.
Notes
- Make sure to rinse and dry the tofu shirataki noodles properly to remove excess water and avoid sogginess.
- Allowing the noodles to marinate in the dressing enhances their flavor and texture.
- If you don’t have access to a grill, you can use a grill pan or stovetop skillet to cook the zucchini.
- Feel free to substitute goat cheese with feta or omit for a dairy-free option.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours with dressing and toppings added just before serving.
Keywords: healthy pasta salad, tofu shirataki noodles, balsamic vinaigrette, grilled zucchini, strawberry salad, low calorie salad, goat cheese salad
