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!
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.
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.
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?!
Now to get to that summer bucket list…. what’s on yours?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 8 points