Description

A refreshing and healthy pasta salad featuring tofu shirataki noodles tossed in a tangy balsamic vinaigrette, complemented by grilled zucchini, fresh strawberries, creamy goat cheese, avocado, and aromatic basil. Perfect for a light lunch or a vibrant side dish.

Ingredients

Scale

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

Grilled Vegetables

1 cup zucchini (sliced, about 2 zucchini)
½ teaspoon olive oil
1 teaspoon garlic (minced)
Salt and pepper (to taste)

Salad Ingredients

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 shirataki noodles thoroughly in a colander. Add the noodles to the boiling water and cook for 2 to 3 minutes. Drain well 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.
Whisk Dressing: In a large bowl, whisk together the balsamic vinegar, agave nectar, Dijon mustard, and Italian seasoning until smooth and well combined. Slowly drizzle in the 3 tablespoons of olive oil while whisking continuously, until the dressing thickens and becomes creamy.
Marinate Noodles: Add the dried noodles to the bowl with the prepared vinaigrette. Toss them gently to ensure an even coating. Cover the bowl and refrigerate for 2 to 3 hours to allow the flavors to meld.
Preheat Grill: When ready, preheat your grill to medium heat to prepare for grilling the zucchini.
Grill Zucchini: Toss the sliced zucchini with ½ teaspoon olive oil, minced garlic, and a pinch of salt and pepper. Place the zucchini slices on the grill and cook until they are tender and grill marks appear, about 3 to 5 minutes per side. Remove from the grill and add them to the bowl with the marinated noodles.
Assemble Salad: Add the sliced strawberries, spring salad mix, crumbled goat cheese, sliced avocado, and minced fresh basil to the bowl. Toss everything gently until all ingredients are evenly combined. Season with salt and pepper to taste and serve immediately.

Notes

Shirataki noodles are very absorbent; drying them well helps the dressing cling better and improves texture.
Allowing the noodles to marinate in the dressing enhances flavor penetration.
If you don’t have a grill, you can grill the zucchini on a grill pan or roast in the oven at 425°F (220°C) for 10-12 minutes.
For a vegan version, substitute goat cheese with a plant-based cheese or omit it entirely.
This salad is best served fresh but can be refrigerated up to 1 day; add avocado just before serving to avoid browning.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American

Keywords: healthy pasta salad, shirataki noodles, balsamic vinaigrette, grilled zucchini, strawberry salad, avocado, goat cheese, fresh basil, low calorie salad