Dinner

Healthy Pasta Salad with Strawberries and Balsamic Vinaigrette Recipe

Name: Healthy Pasta Salad with Strawberries and Balsamic Vinaigrette Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 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; 1 cup zucchini (sliced, about 2 zucchini); ½ teaspoon olive oil; 1 teaspoon garlic (minced); Salt and pepper (to taste); 1½ cups strawberries (sliced); 2 cups spring salad mix; 3 ounces goat cheese (crumbled); 1 large avocado (sliced); 2 tablespoons fresh basil (minced)

ByMariam Harutyunyan October 9, 2026October 9, 2026

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Introduction

This Healthy Pasta Salad with Strawberries and Balsamic Vinaigrette offers a refreshing twist on traditional pasta dishes. Combining light tofu shirataki noodles with sweet strawberries, tangy goat cheese, and a flavorful homemade dressing, it’s a perfect summer meal that’s both satisfying and nutritious.

In a white bowl, there is a colorful mix of cooked noodles, with visible light brown curly strands forming the base layer. Mixed in are slices of fresh strawberries, bright red with visible seeds, and chunks of green avocado. Scattered leafy green vegetables add freshness and texture, while white crumbled cheese is sprinkled on top, giving a slightly grainy texture. A silver fork rests inside the bowl towards the background. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 cup zucchini (sliced, about 2 zucchini)
½ teaspoon olive oil
1 teaspoon garlic (minced)

Salt and pepper (to taste)
1½ cups strawberries (sliced)
2 cups spring salad mix

3 ounces goat cheese (crumbled)
1 large avocado (sliced)
2 tablespoons fresh basil (minced)

Instructions

Step 1: Bring a large pot of water to a boil.
Step 2: Drain and rinse the tofu shirataki noodles in a colander, then add them to the boiling water and cook for 2-3 minutes. Drain and pat dry with paper towels to remove as much moisture as possible. Let the noodles sit at room temperature for 30 minutes to cool and continue drying.
Step 3: In a large bowl, whisk together the balsamic vinegar, agave nectar, Dijon mustard, and Italian seasoning until smooth. Slowly drizzle in 3 tablespoons of olive oil while whisking until the dressing thickens and becomes creamy.

Step 4: Add the dried noodles to the vinaigrette bowl. Toss gently to coat evenly, then cover and refrigerate for 2-3 hours to marinate.
Step 5: Preheat your grill to medium heat.
Step 6: Toss the sliced zucchini with ½ teaspoon olive oil, minced garlic, and a pinch of salt and pepper. Grill the zucchini until tender and grill marks form, about 3-5 minutes per side.

Step 7: Add the grilled zucchini to the marinated noodles in the bowl.
Step 8: Add the sliced strawberries, spring salad mix, crumbled goat cheese, sliced avocado, and minced fresh basil to the bowl. Toss gently to combine.
Step 9: Season with additional salt and pepper to taste. Serve the salad immediately.

Tips & Variations

For extra flavor, try adding toasted pine nuts or walnuts for some crunch.
If you don’t have a grill, you can sauté the zucchini in a pan until tender and slightly browned.
Replace goat cheese with feta or fresh mozzarella for a different cheese profile.

Use honey instead of agave nectar if preferred.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 2 days. To keep the avocado fresh, add it just before serving if possible. The salad is best enjoyed chilled, and if needed, let it come to room temperature for 10-15 minutes before serving. Avoid reheating to preserve the fresh ingredients and textures.

How to Serve

A white bowl holds a colorful noodle dish with three visible layers; at the bottom, light brown noodles are mixed with chunks of green zucchini and slices of round, reddish-purple radishes; the middle layer features bright green spinach leaves and snap peas, adding fresh texture and color; the top layer is sprinkled with crumbly white cheese, contrasting with the vibrant vegetables beneath. A fork rests inside the bowl, casting a soft shadow on a white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of tofu shirataki noodles?

Yes, regular cooked pasta works well in this recipe. Just cook according to package instructions and cool before tossing with the dressing.

How do I prevent the avocado from browning?

To slow browning, toss the avocado slices with a little lemon or lime juice before adding them to the salad. Adding avocado just before serving also helps maintain its color and texture.