Mozzarella and Cashew-Balsamic Zucchini Noodle Salad

Mozzarella and Cashew-Balsamic Zucchini Noodle Salad

In an effort to make as many cold noodle salads as possible before summer ends, I present to you this fluffy, tasty spiralized pasta salad.

Through trial and error, I realized that cashew and balsamic really go well together.

Who would have known!

Mozzarella and Cashew-Balsamic Zucchini Noodle Salad

Speaking of cashew and balsamic, there’s a disclaimer that goes along with this recipe.

To make sauces creamier without adding, well, cream, it’s common in the health food world to add blended cashews. However, first, you must soak the cashews (for at least 2 hours), then drain and then blend.

Mozzarella and Cashew-Balsamic Zucchini Noodle Salad

If you skip this step, the cashews won’t break down well enough and they’ll have a gritty, grainy texture.

Of course, when I was making this recipe, I forgot to pre-soak the cashews that morning. Thus, when I went to make this tasty dressing, the texture was off (you can probably tell in the pictures, right?)

However, that doesn’t make this recipe any less delicious – and actually, I kinda liked the texture – it added a little oomph to this simple pasta salad.

Mozzarella and Cashew-Balsamic Zucchini Noodle Salad

This pasta salad saves well in the refrigerator, just leave the dressing and the “pasta” separate and combine once you arrive to your party or when your party arrives. If you’re making it for lunch, do the same – keep the dressing and the pasta separated. This is a great rule of thumb for all spiralized meals that include zucchini noodles.

Also, let’s not talk about the fact that Labor Day weekend is in a little more than 2 weeks. How is this possible?!

Mozzarella and Cashew-Balsamic Zucchini Noodle Salad

Now to get to that summer bucket list…. what’s on yours?

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 points


4.5 from 2 reviews
Mozzarella and Cashew-Balsamic Zucchini Noodle Salad
Prep time
Cook time
Total time
Serves: 2
  • For the dressing:
  • ¼ cup raw cashews, soaked in water for at least 2 hours
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, pressed
  • ¼ cup cashew milk
  • salt and pepper, to taste
  • 1 teaspoon country Dijon mustard
  • For the salad:
  • ½ cup mozzarella pearls (the “little ones”)
  • 1 cup cherry tomatoes, halved
  • 1 orange or yellow bell pepper, Blade A, noodles trimmed
  • 1 large zucchini, Blade B, noodles trimmed
  • 1 tablespoon pine nuts
  1. Drain the cashews and then place them, along with the rest of the dressing ingredients into a food processor or blender and blend until creamy. Taste and adjust, if necessary. Set aside.
  2. In a large mixing bowl, combine the mozzarella balls, cherry tomatoes, and bell pepper for the salad. Then, drizzle over the dressing and toss everything to mix well. Place in the refrigerator while you prepare the pine nuts.
  3. Place a small skillet over medium heat. Once skillet is heated, add in the pine nuts and toast for 3-5 minutes or until golden brown and fragrant.
  4. Divide the salad into bowls and top with pine nuts.


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  1. This looks great and I want to try it this week, but where’s the zucchini in the recipe?

  2. I’m looking forward to trying this. And to make it vegan I’ll be substituting the mozzarella for chick peas.

  3. Can you use regular 1% milk if you don’t have cashew milk?

  4. Oh, that looks so yummy. I can’t wait to try. But I didn’t think you could spiralize bell peppers??? BTW, I am loving my new Inspiralized spiralizer. So much better than the others.

  5. So you don’t sautee the peppers and zucchini in a pan first?
    No cooking involved?

  6. Cashews and I are having a serious moment right now! This looks great!

  7. Thank you for a low sodium recipe!!!!

  8. Is there some way to get the recipe picture nutrition when priting the recipe i like pictures of the food I makethanks jean

  9. Made this tonight. I always LOVE your recipes, but this one was a triple, not a home run, but that is still pretty good. I felt it was missing something, and it was, because at the last minute I realized somebody used up all my grape tomatoes. So maybe that was it, but I still think I wouldv’e wanted something extra even if it had the tomatoes. So I ended up adding some diced pepperoni and extra pine nuts. The pepperoni did the trick, and made it better. BUT, when I had a few more bites before I went to bed, hours after I made it, it was AWESOME. All the flavors developed and the pepperoni really added a lot. For a home run, I still choose your zucchini noodle Cesar salad with grilled chicken. The best dressing ever!

  10. What kitchen helper is everyone using to make the dressing? I tried to make it in my Vitamix and there is not enough to get a creamy mix. Do you suggest another type of mixer? Also, where do you get cashew milk?

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